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Roasted Chicken Breast with Mushroom Couscous

Anna Voloshyna

Anna Voloshyna

January 9, 2025
Clock icon

45 min

Total

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2

Servings

Protein icon

chicken breast

Protein

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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Our Sourcing Standards

Equipments

  • Medium saucepan 

  • Skillet

    (oven-safe for chicken)

  • Blender 

  • Cutting board and knife 

  • Measuring spoons and cups 

  • Whisk

  • Tongs or spatula 

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

Step By Step

Instructions

Homework: 2 Hours before Cooking 

1
Brine the Chicken. In a medium saucepan, combine water, salt, sugar, peppercorns, garlic, bay leaf, and thyme. 
2
Heat gently until salt and sugar dissolve. Remove from heat and cool to room temperature. 
3
Submerge the chicken breasts in the brine and refrigerate for 2 hours.  

Preparation

1
Preheat the oven to 375°F 
2
Remove the chicken from the brine and pat dry with paper towels. Season lightly with salt and pepper. 
3
Finely chop the shallot. 
4
Chop the mushrooms into bite-sized pieces. 

How to Cook

For the Chicken 

1
Sprinkle Lemon Pepper Bright & Zesty Seasoning on both sides of the chicken breasts. 
2
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. 
3
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 

1
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. 
2
Add couscous and cook, stirring often, for a couple of minutes. 
3
Add chicken stock and bring to a boil. Cover with a lid and remove from heat. Let stand for 15 minutes. 
4
Fluff with a fork, stir in butter, and adjust seasoning with salt and pepper. 

Plate the Dish 

1
Slice the roasted chicken breast. Serve alongside the mushroom couscous. Garnish with fresh thyme or microgreens if desired. 

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