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Chicken Dijon & Couscous Recipe

Chicken Dijon & Couscous Recipe

“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. YIELD: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


  • 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.

Nutritional Facts

1 chicken breast half with 1/3 cup sauce and 3/4 cup couscous equals 486 calories, 13 g fat (6 g saturated fat), 119 mg cholesterol, 849 mg sodium, 45 g carbohydrate, 2 g fiber, 44 g protein.

Reviews for Chicken Dijon & Couscous

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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."

Reviewed Sep. 16, 2010

"It was pretty easy to make on a weeknight though the sauce was a little too thick for my taste. great flavoring"

Reviewed Aug. 4, 2010

"This was the most moist chicken I have EVER had! I tweaked it by: using 2 huge chicken breasts that were 1 inch thick (at the thickest part). I put the broth and seasonings on the chicken while still partially frozen and let them thaw in that. The chicken cooked in 15 minutes covered and 12 minutes uncovered at 400 degrees. All the other ingredients were the original amounts. I also chopped up fresh fennel stalks and fronds instead of the tarragon. Yummy dinner all around, served with steamed broccoli and carrots."

Reviewed Jul. 20, 2010

"Even my picky kids ate it (except for the couscous)! It was fabulous!"

Reviewed Jul. 2, 2010

"It took almost 40 minutes to get the chicken up to temperature (I used the print version of the recipe that didn't have the oven temp listed, so we went from 350 to 450). I don't think it would be possible to get the chicken cooked in 20 minutes even at 400. Finally gave up and finished on the stovetop. The sauce would taste better on veggies (potatoes or asparagus). Also would be nice to have an amount of pan juices to put in the sauce. Editors need to do a better job testing these recipes and checking what goes into the magazine!!!!"

Reviewed May. 30, 2010

"The answer is: the oven temperature should be 400 degrees. I asked the same question. They should be updating the recipe online soon."

Reviewed May. 27, 2010

"What temperature is it supposed to bake at? I couldn't find it in the recipe!"

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Wine Pairings

Full-Bodied White Wine

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