Best 3 Creamy Mustard Chicken With Couscous Recipes

Craving a delectable and creamy mustard chicken dish, complemented by fluffy and flavorful couscous? Look no further! This recipe offers a culinary journey that tantalizes your taste buds with a harmonious blend of tangy mustard, tender chicken, and wholesome couscous. The chicken, marinated in a zesty mixture of Dijon mustard, herbs, and spices, is pan-fried to perfection, delivering a succulent and flavorful bite. The creamy mustard sauce, prepared with a combination of chicken stock, heavy cream, and Dijon mustard, adds a rich and velvety texture, while the couscous, cooked with aromatic vegetables and herbs, provides a light and fluffy contrast. This dish not only satisfies your appetite but also elevates your dining experience with its vibrant colors and inviting aroma. Prepare to indulge in a culinary masterpiece that will leave you craving more. Additionally, the article features a collection of other enticing recipes, including a refreshing cucumber salad, a zesty lemon vinaigrette dressing, and a delectable chocolate mousse, providing a complete and satisfying meal for any occasion.

Here are our top 3 tried and tested recipes!

MOROCCAN-INSPIRED CHICKEN COUSCOUS

Moroccan-Inspired Chicken Couscous image

Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.

Provided by Suzy Karadsheh

Categories Main Course

Time 1h

Number Of Ingredients 19

Ingredients

1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
4 tablespoons tomato paste
4 cloves garlic ((minced))
2 teaspoon Ras el Hanout
1 teaspoon ground cinnamon ((divided))
3/4 teaspoon ground ginger
6 to 8 chicken thighs ((boneless, skinless))
kosher salt and black pepper
3 carrots ((cut into 1-inch pieces))
2 celery ribs ((cut into 1-inch pieces))
1 red onion ((large, halved and cut into 1/2-inch thick slices))
handful of raisins ((optional))
extra virgin olive oil
1 cup couscous
1 cup water ((or chicken broth))
kosher salt
1/2 teaspoon ground cinnamon
1 cup fresh parsley ((chopped))

Steps:

Heat the oven to 425 degrees F.
Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving

CHICKEN WITH MUSTARD CREAM SAUCE

Chicken with Mustard Cream Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Number Of Ingredients 9

Ingredients

4 chicken breasts, skinless and boneless
2 tablespoons olive oil
1 tablespoon butter
2 green scallions, sliced
1 garlic clove, minced
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons Dijon mustard
Salt and pepper

Steps:

Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.

CHICKEN AND GRAPES WITH CREAMY MUSTARD SAUCE AND COUSCOUS

Chicken and Grapes With Creamy Mustard Sauce and Couscous image

Make and share this Chicken and Grapes With Creamy Mustard Sauce and Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 44m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons all-purpose flour
1 tablespoon extra virgin olive oil
2 tablespoons butter, cut into pieces
1 1/2 lbs chicken tenders
salt
fresh ground black pepper
1/3 cup white wine
1 cup half-and-half
1/4 cup grainy stone ground mustard
1 cup red seedless grapes, halved
2 cups chicken broth
2 cups couscous

Steps:

Add flour to a shallow bowl; place a large skillet over med-high heat; add 1 tablespoon olive oil and the butter to the skillet.
Dredge chicken in flour; season with salt and pepper.
Add chicken to skillet; cook 7-8 minutes or until browned.
Add in wine; scrape up browned bits as wine comes to a bubble; cook the liquid down, 30 seconds to a minute.
Combine the half-and-half and mustard; pour over the chicken.
Add grapes to the skillet and shake or toss to coat the chicken and grapes in the sauce.
Lower heat to low and simmer 3-5 minutes.
Meanwhile, make the couscous-bring the chicken broth and a drizzle of olive oil to a boil; add in the couscous.
Remove pan from heat and cover; let sit for 5 minutes, then fluff with a fork.
Serve mounds of couscous with chicken and grapes alongside or on top.

Nutrition Facts : Calories 765.8, Fat 20.1, SaturatedFat 9.3, Cholesterol 136.4, Sodium 743.6, Carbohydrate 83.3, Fiber 5.3, Sugar 7.3, Protein 56.1

Tips:

For a crispier chicken, pat dry the chicken breasts with paper towels before cooking.
Use a large skillet to sear the chicken so that it doesn't crowd the pan and the chicken cooks evenly.
Add the mustard, cream, and broth to the skillet while the chicken is still cooking so that the flavors meld together.
Serve the chicken with couscous, rice, or pasta.
Garnish the chicken with fresh parsley or chives.

Conclusion:

Creamy Mustard Chicken with Couscous is a quick and easy weeknight meal that is packed with flavor. The chicken is seared until golden brown and then simmered in a creamy mustard sauce. The couscous is cooked in the same pan as the chicken, making it a one-pot meal. This dish is sure to please the whole family.