Last Updated on January 15, 2025
Elevate your dinner game with Roasted Chicken Breast and Mushroom Couscous! Perfectly brined and roasted chicken pairs beautifully with fluffy couscous studded with savory mushrooms and fresh thyme. Add a creamy spinach velouté for a touch of luxury, and you’ve got a meal that’s both comforting and sophisticated—ideal for date nights or a special family dinner.
Roasted Chicken Breast with Mushroom Couscous
Treat yourself to the rich flavors of Roasted Chicken Breast with Mushroom Couscous! Juicy, golden chicken pairs beautifully with savory couscous, sautéed mushrooms, and fresh thyme. Add a velvety spinach sauce for a touch of elegance in every bite.
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Servings: 2
Ingredients
For Brined Chicken Breast
- 2 Butcherbox boneless, skinless chicken breasts
- 4 cups water
- 2 tbsp kosher salt
- 1 tbsp sugar
- 1 tsp black peppercorns
- 1 garlic clove smashed
- 1 bay leaf
- 1 sprig of fresh thyme
- 1 tbsp olive oil
- Salt and pepper
- 1 tbsp Lemon Pepper Bright & Zesty Seasoning
For Mushroom Couscous
- 1 cup couscous
- 1 cup chicken stock (or vegetable stock)
- 2 tbsp olive oil
- 1 small shallot finely chopped
- 6 oz mixed mushrooms (cremini, shiitake, or oyster)
- 1 tbsp butter
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
Homework: 2 Hours before Cooking
- Brine the Chicken. In a medium saucepan, combine water, salt, sugar, peppercorns, garlic, bay leaf, and thyme.
- Heat gently until salt and sugar dissolve. Remove from heat and cool to room temperature.
- Submerge the chicken breasts in the brine and refrigerate for 2 hours.
Preparation
- Preheat the oven to 375°F
- Remove the chicken from the brine and pat dry with paper towels. Season lightly with salt and pepper.
- Finely chop the shallot.
- Chop the mushrooms into bite-sized pieces.
How to Cook
For the Chicken
- Sprinkle Lemon Pepper Bright & Zesty Seasoning on both sides of the chicken breasts.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes until golden brown. Flip and sear the other side for 2 minutes.
- Transfer the skillet to the oven and roast for 12–15 minutes or until the internal temperature reaches 165°F (74°C). Remove and rest for 5 minutes.
For the Mushroom Couscous
- In a skillet, heat olive oil over medium heat. Sauté shallot and mushrooms with a pinch of salt until softened and golden, about 5 minutes. Add thyme and cook for 1 more minute.
- Add couscous and cook, stirring often, for a couple of minutes.
- Add chicken stock and bring to a boil. Cover with a lid and remove from heat. Let stand for 15 minutes.
- Fluff with a fork, stir in butter, and adjust seasoning with salt and pepper.
Plate the Dish
- Slice the roasted chicken breast. Serve alongside the mushroom couscous. Garnish with fresh thyme or microgreens if desired.
Notes
Optional: Spinach Velouté
Ingredients:
1 tbsp butter
1 tbsp all-purpose flour
1 cup chicken stock (or vegetable stock)
4 oz fresh spinach leaves, washed and stems removed
2 tbsp heavy cream
Salt and pepper, to taste
How to Make:
In a saucepan, melt butter over medium heat. Add flour and whisk to create a roux. Cook for 1–2 minutes until slightly golden.
Gradually whisk in chicken stock until smooth. Bring to a simmer and cook for 5 minutes until thickened.
Cook spinach in a separate pan for 2–3 minutes until wilted.
Combine spinach and the velouté in a blender and process until smooth.
Stir in heavy cream and season with salt and pepper. Keep warm.
To Serve: Spoon the velouté onto the base of each plate before adding the sliced chicken and couscous for an elevated presentation.
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