Pan-Roasted Chicken

Pan-Roasted Chicken

with Dijon Mushroom Sauce and Israeli Couscous

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Chicken gets a major flavour upgrade when Dijon mustard is involved. In fact, it’s one of our secret weapons in the kitchen. This condiment pairs impeccably with garlic and lemon to lend a distinct and rich flavor to the sauce.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

227 g

White Mushrooms

10 g


10 g


¾ cup

Pearl Couscous


3 tbsp

Sour Cream


2.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 tbsp

White Wine Vinegar


56 g

Baby Arugula

1 unit

Chicken Broth Concentrate

1.5 tsp

Orange Marmalade

Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2874 kJ
Calories687 kcal
Fat13 g
Saturated Fat4 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber6 g
Protein56 g
Cholesterol110 mg
Sodium558 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Pot
Measuring Cups
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* Mince or grate the garlic. Strip 2 tbsp thyme leaves (double for 4 ppl) from the sprigs. Heat a medium pot over medium heat. Add a drizzle of oil, then half the garlic and half the thyme leaves. Cook until fragrant, 1-2 min. Add the couscous and stir together, until toasted, 2-3 min.


Add 11/3 cup water (double for 4 ppl) and 1 pkg broth concentrate (double for 4 ppl). Bring to a boil over high heat. Once boiling, reduce the heat to medium-high. Simmer until the couscous is tender and all the liquid has been absorbed, 10-12 min. Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper.


Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. Cook until the bottoms of the chicken are golden-brown, 6-7 min. Flip over, then cover and cook until the chicken is golden-brown and cooked through, 6-7 min. (TIP: Cook each piece to a minimum internal temp. of 165°F, as size may vary.**)


Meanwhile, thinly slice the mushrooms. When the chicken is done, transfer to a plate and set aside. Add another drizzle of oil to the same pan, then the mushrooms. Cook, stirring often, until golden-brown, 6-7 min. Add the remaining garlic and remaining thyme leaves. Cook until fragrant, 1-2 min


Remove the pan from the heat. Stir in the sour cream, 11/4 tsp mustard (double for 4 ppl), remaining broth concentrate(s) and 1/4 cup water (double for 4 ppl). Set aside. In a large bowl, whisk together 1 tbsp vinegar (double for 4 ppl), 11/2 tsp marmalade (double for 4 ppl), remaining mustard and 2 tbsp oil. Toss in the arugula.


When the couscous is done, fluff with a fork. Thinly slice the chicken. Divide the couscous and chicken between plates. Drizzle the mushroom sauce over the chicken and serve with arugula salad.