Gourmet in 30 minutes!  Easy chicken and couscous meal that cooks in one pan!

First of all, I like something that tastes good, but even more, I LOVE it if something that tastes good can be made in less than 30 minutes and in one pan! 

This dish fills the bill on all counts.  Chicken is my favorite thing to eat and frankly, I have a freezer full of boneless skinless breast since I buy it in bulk when it’s on sale.

30 minutes, one pan, delicious meal

I also love couscous and especially the large pearl, aka “Israeli” couscous.  This love affair started last autumn after I had it whilst staying at the Paws Up Resort near Missoula, MT.  It was an appetizer dish.

Here, I used some of that concentrated stock put out by Knorr.  I find this tastes way better than those rock-hard cubes of bouillon that contain nothing natural.  I’m also a fan of the Swanson Flavor Boost.  Both taste different, and I suggest you try both!  They each add excellent flavor without the work of making your own.

This dish would probably work well with quinoa substituted for the couscous, and would probably take the same amount of time.  Farro and barley would be great substitutes as well.

Chicken with Herbed CousCous

• 1 large boneless, skinless chicken breast, cut in cubes
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 3 sprigs of fresh thyme, bruised -OR- 1/4 tsp dehydrated
• 1 small sage leaf, bruised -OR- a pinch of dehydrated
• 1 sun-dried tomato, sliced julienne
• 1/4 cup dry white wine
• 1 cup water*
• 1 tub Knorr concentrated chicken stock*
• 1 cup large pearl (Israeli) couscous
• 1 tbs butter
• 1 tbs olive oil
• salt & pepper to taste

*1 cup of good quality chicken stock may be substituted.  Omit the water if using regular stock.


Heat a large skillet over medium-high heat.  Add butter and olive oil, allowing butter to melt.


Add the cubed chicken and brown well on all sides.  Add the mushrooms, garlic, sage, thyme and the wine and saute for about 3 minutes.  Cover, reduce heat and simmer for 10 minutes.


Remove cover and add concentrated stock and water.  Bring to boil, stirring to dissolve the concentrated stock.  Add the couscous and the sun-dried tomato; bring to boil.  Reduce heat, cover and simmer for 15-20 minutes or until water is absorbed by the couscous. Add any salt and pepper at this point.  I didn’t have to since the stock was seasoned enough for me.


Discard thyme sprigs if you used fresh.


Serves 2

Chicken with Herbed CousCous

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The’s board Hot Fun in the Summertime Blog Hop on Pinterest.

The post Chicken with Herbed CousCous appeared first on The Midnight Baker.