Apricot Dijon Mustard Chicken With Couscous Recipe

This 33-minute recipe delivers a burst of flavor with sweet apricot and tangy Dijon mustard coating juicy chicken breasts. Served atop fluffy couscous, it's a weeknight winner! Garnish with fresh lime and basil for an extra touch of elegance. Perfect for busy weeknights, this complete meal comes together in under 40 minutes. Find the inspiration from Bellingham Covenant Church's cookbook (Bellingham, WA).

Prep Time 10 mins
Cook Time 33 mins
Calories 362.2 kcal
Protein 71g
Rating 4.8 (5 Reviews)
Apricot Dijon Mustard Chicken With Couscous 108

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot Dijon Mustard Chicken With Couscous

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Apricot Dijon Mustard Chicken With Couscous? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Apricot Dijon Mustard Chicken With Couscous

  1. In a large skillet, combine 1/4 cup apricot nectar and 2 tablespoons Dijon mustard.
  2. Bring to a boil over medium-high heat.
  3. Add 4 boneless, skinless chicken breasts (about 1.5 lbs total).
  4. Cover, reduce heat to low, and simmer for 10 minutes.
  5. Meanwhile, in a medium saucepan, bring 1 cup chicken broth to a boil.
  6. Stir in 1 cup couscous.
  7. Cover, remove from heat, and let stand for 5 minutes, or until liquid is absorbed.
  8. Turn the chicken breasts, cover the skillet, and simmer for an additional 5-8 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  9. Place the cooked couscous on a serving platter. Place the chicken on top, reserving the cooking liquid in the skillet.
  10. Keep the couscous and chicken warm.
  11. Bring the reserved cooking liquid in the skillet to a boil over medium-high heat.
  12. Cook uncovered for about 10 minutes, or until the sauce is reduced to about 1 cup.
  13. Spoon the reduced sauce over the chicken and couscous.
  14. Garnish with 2 tablespoons of minced fresh basil and lime wedges.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

36g

Fat

3g

Carbs

15g