Chicken Dijon & Couscous Recipe

Name: Chicken Dijon & Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves (6 ounces each); 1/2 cup white wine or chicken broth; 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon; 1/8 teaspoon pepper; 1-1/2 cups water; 1 cup uncooked couscous; 1 tablespoon butter; 1 teaspoon chicken bouillon granules; 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon; 1 tablespoon butter; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 3/4 cup 2% milk; 1/3 cup reduced-fat sour cream; 2 tablespoons Dijon mustard

Servings: persons

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine or chicken broth
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/8 teaspoon pepper
1-1/2 cups water
1 cup uncooked couscous
1 tablespoon butter
1 teaspoon chicken bouillon granules
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 tablespoon butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup 2% milk
1/3 cup reduced-fat sour cream
2 tablespoons Dijon mustard

1
Place chicken in an ungreased 11x7-in. baking dish. Pour wine over chicken; sprinkle with tarragon and pepper. Cover and bake at 400u00b0 for 15 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 170u00b0. Remove chicken and keep warm, reserving the pan juices.
2
For couscous, in a small saucepan, bring water to a boil. Stir in the couscous, butter, bouillon granules and tarragon. Remove from the heat; cover and let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.
3
For sauce, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and mustard. Serve with chicken and couscous.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves (6 ounces each), 1/2 cup white wine or chicken broth, 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon, 1/8 teaspoon pepper, and more.

Yes, Chicken Dijon & Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Dijon & Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions