Chicken Dijon & Couscous Recipe
Chicken Dijon & Couscous Recipe photo by Taste of Home

Chicken Dijon & Couscous Recipe

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“After I created this savory entree, it quickly became a family favorite. It can be served with rice or other pasta, but try couscous for something different.” —Susan Marshall, Colorado Springs, Colorado
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings


  • 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
  • SAUCE:
  • 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

Nutritional Facts

1 each: 486 calories, 13g fat (6g saturated fat), 119mg cholesterol, 849mg sodium, 45g carbohydrate (5g sugars, 2g fiber), 44g protein


  1. Place chicken in an ungreased 11-in. x 7-in. baking dish. Pour wine over chicken; sprinkle with tarragon and pepper. Cover and bake at 400° for 15 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°. 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. Yield: 4 servings.
Originally published as Chicken Dijon & Couscous in Taste of Home June/July 2010, p55

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Apr. 14, 2015

"Awesome. Started sauce with some butter and flour and made a white roux. I put cracked pepper in the sauce instead of on the chicken. Used extra tarragon. Omitted the milk (out of it). Used 2 t. Grey Poupon. Added the wine/stock from cooked chicken to sauce and consistency was good. Cooked chicken in its juices, tarragon and Chardonnay. I used 1 c. chicken broth and a hint of wine for the couscous...and 3/4 cup couscous. Cut up an onion, sauteed it in an All Clad skillet with a little of EVOO and added to couscous. Perfect! I loved the onion in it. I loved the recipe and the result. Note: I am not used to eating couscous. It cooks super fast and will be great for the camper."

Reviewed Dec. 12, 2012

"Very good recipe. Pretty easy to make."

Reviewed Jun. 8, 2011

"I gave this recipe 3/5, but I will make it again using broth instead of wine - I think that will fix it 100%. The chicken came out moist and delicious, the couscous is fluffy and tasty, but the sauce is what killed me. I love using pan drippings for sauces, but I think the wine gave it an odd taste as a gravy - broth would be much better. The tarragon was a great touch! My 4 yr old daughter ate everything on her plate."

Reviewed Jun. 7, 2011


Reviewed Mar. 14, 2011

"I am in love with this sauce."

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