Creamy Mustard Herb Chicken with Roasted Carrots and Lemon Couscous

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the carrots on a sheet pan and toss them with 1 tbsp olive oil, 1/2 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until tender and caramelized.

2. 2

   While the carrots roast, pat the chicken breasts dry with paper towels. Season them with the sweet paprika, 1/2 tsp salt, and 1/4 tsp black pepper.

3. 3

   Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Sear the chicken for 4 to 5 minutes per side, until deeply golden and it reaches an internal temperature of 74°C / 165°F. Remove the chicken and keep warm.

4. 4

   In the same skillet, reduce to medium heat and add the shallot. Cook for 2 minutes, stirring. Add the garlic and cook for 30 seconds more.

5. 5

   Add the Dijon mustard, the remaining 1/2 tbsp honey, and 180 ml / 3/4 cup chicken broth. Scrape up the browned bits and let it simmer gently for 2 minutes.

6. 6

   Add the cooking cream, fresh thyme, half of the parsley, lemon zest, and 1 tbsp lemon juice. Cook for 3 to 4 minutes until the sauce thickens slightly. Adjust with a little more salt and black pepper if needed. Return the chicken to the skillet and spoon the sauce over it for 1 minute.

7. 7

   Meanwhile, bring the remaining 180 ml / 3/4 cup chicken broth to a boil with 1 tbsp olive oil and 1 tbsp butter in a small saucepan. Turn off the heat, add the couscous, cover, and let stand for 5 minutes.

8. 8

   Fluff the couscous with a fork and mix in the remaining parsley and 1 tbsp lemon juice. Taste and adjust salt if needed.

9. 9

   Serve a bed of lemon couscous, top or side it with the chicken and its creamy mustard sauce, and finish with the hot roasted carrots.