Chicken with Creamy Pan Sauce
plus Roasted Sweet Potato Couscous
- Wheat
- Milk
Let’s hear it for the humble pan sauce! Here, it’s made with fresh garlic, cream cheese, and butter for a drizzly accent to succulent seared pork tenderloin. Everything’s nestled over a hearty bed of toasted pearl couscous, mixed with roasted sweet potato and garnished with scallion. Pork tenderloin may win the prize, but we’re big fans of this best supporting sauce!
Ingredients
1 unit
Sweet Potato
2 unit
Scallions
2 clove
Garlic
10 ounce
Chicken Cutlets
1 tablespoon
Bold & Savory Steak Spice
5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Chicken Stock Concentrate
1 unit
Mushroom Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-22 minutes (you’ll add more to the sheet after 11 minutes).
• While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice. • Pat pork dry with paper towels and season all over with 1½ tsp Steak Spice (all for 4 servings), a big pinch of salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan.
Swap in chicken for pork. Cook until browned and cooked through, 6-8 minutes per side.
• Once sweet potato has roasted 11 minutes, remove sheet from oven. Carefully toss sweet potato; add pork to empty side of baking sheet. • Return to top rack until pork is cooked through and sweet potato is browned and tender, 9-11 minutes. • Transfer pork to a cutting board to rest for at least 5 minutes.
Skip this step for chicken!
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add scallion whites and half the garlic (you’ll use the rest in the next step); cook until fragrant, 30 seconds. • Add couscous and stir to coat. Stir in 1½ cups water (2¼ cups for 4 servings), chicken stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. • Drain any excess liquid if necessary. Season with salt and pepper if desired. Keep covered off heat until ready to serve.
• While couscous cooks, heat a drizzle of oil in pan used for pork over medium heat. Add remaining garlic and cook, stirring often, until fragrant, 30 seconds. • Add ¼ cup water (1⁄3 cup for 4 servings), mushroom stock concentrate, and cream cheese. Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
Use pan used for chicken here.
• Stir roasted sweet potato into pot with couscous. • Thinly slice pork crosswise. • Divide couscous and pork between plates. Spoon pan sauce over pork. Garnish with scallion greens and serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy pan sauce, with some finding it even better using chicken stock instead of mushroom 🍲.
- Ease of prep: Some found prep time-consuming, especially chopping and roasting sweet potatoes; consider adjusting cooking times for better results.
- Suggestions: Add extra veggies like broccoli or carrots for more balance; consider reducing oven temperature to prevent burning sweet potatoes.
- Portions: Several mentioned receiving very small sweet potatoes; adding more vegetables could help make the meal more filling.
- Texture: The couscous and sweet potato combination was a hit for many, though some preferred them separate.
Reviews from our home cooks
Delicious and healthy! The chicken seasoning is delightful and the mushroom sauce to top it is actually interesting. I didn't think I'd like the cream cheese but it was super! Don't get me started on the couscous - so much flavor in there with the roasted sweet potato. I've fallen in love again!
Loved the couscous with the veggies in it - the kids ate all of it and didn't even mind there were veggies present. Loved the sauce. The chicken was flavorful and went well with the side and sauce combo. We would order again for sure.
YUM! The sauce was so rich and creamy (one of my favorites)! I also love the couscous as well as the bold and savory steak spice that seasoned the chicken. I didn't think that the sweet potato complimented anything (felt out of place). Overall, though, I really enjoyed this recipe!
Loved the use of sweet potato with the couscous, the flavoring of the couscous, the bold & zesty steak spice and the (not really) mushroom creamy sauce... I substituted for the chicken and it was like the best comfort-food dish. Yummy!
The produce proportion seems low here. This meal arrived with 1 tiny sweet potato to go in the roasted sweet potato couscous. Since the only other produce is scallions, a larger sweet potato, or an additional small vegetable, would make a big difference.
One of the best hello fresh meals! Sauce was perfect and the sweet potatoes were so sweet and a good addition to the couscous. Family loved this one!
I made a mistake and made the pan sauce with chicken stock instead of mushroom and used the mushroom stock in the couscous. I like both dishes better with chicken stock, but especially the pan sauce. And I love mushrooms, but the sauce was just really good when I used chicken stock.
Steak spice seasoning was delicious, would love to see this in future chicken meals. Double portion of couscous is definitely more filling and appreciated.
Wowowowow! The flavors were perfect, and the sweet potatoes in the couscous were brilliant! I want to eat 20 of these haha
I'll give it four stars and I might order it again, but I didn't think it was among the best HF meals we've had. I didn't think the sweet potato + couscous worked together very well.
