Creamy Dill Chicken
with Couscous & Asparagus
- Wheat
- Milk
Creamy mustard dill sauce elevates tender pork filets to an impressive meal that comes together in record time. The savory sauce is spooned over the roasted pork and served with roasted asparagus and buttery couscous to soak up every bit of flavor. With a final sprinkle of fresh dill and chili flakes, this weeknight meal is destined to impress.
Ingredients
6 ounce
Asparagus
¼ ounce
Dill
10 ounce
Chicken Cutlets
1 teaspoon
Chili Flakes
2.5 ounce
Israeli Couscous
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce. • Trim and discard woody bottom ends from asparagus. Pick and roughly chop fronds from dill.
• Pat pork* dry with paper towels; season generously with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Turn off heat; transfer pork to one side of prepared baking sheet.
• Add asparagus to opposite side of baking sheet from pork; toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste. • Roast on top rack until asparagus is tender and pork is cooked through, 10-12 minutes. • Remove from oven; transfer pork to a cutting board to rest for 5 minutes.
• Meanwhile, add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. • Add 3⁄4 cup water (1 1⁄2 cups for 4), half the stock concentrates (you’ll use more in the next step), 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. TIP: Drain excess water if necessary. • Keep covered off heat until ready to serve.
• While couscous cooks, heat pan used for pork over medium-high heat. Add remaining stock concentrates and 1⁄4 cup water (⅓ cup for 4 servings); bring to a simmer and cook 1-2 minutes. • Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from pork. Season with salt and pepper.
• Fluff couscous with a fork and season with salt and pepper. • Slice pork crosswise. • Divide couscous, pork, and asparagus between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and chili flakes to taste. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: The creamy dill sauce was a hit, with many praising its surprisingly delicious taste 🍲.
- Ease of prep: Quick and easy to make, though some found the multiple steps for couscous preparation a bit involved.
- Suggestions: Consider adding extra fresh dill for more flavor; some preferred less salt in the sauce.
- Portions: Several mentioned the asparagus portion was too small; consider adding more vegetables to the meal.
- Couscous: Many loved the couscous preparation, with some calling it their new favorite side dish.
Reviews from our home cooks
Recipe says pork, but have chicken. Wrong recipe - Using the chicken with a light flour coating helped it cook up - it did not need to be placed in the oven, It cooked fully with just a few minutes per side. Your instructions for asparagus remain cooking them into mush - they need a lot less time in the oven to be cooked fully but still a little al dente. Replacing the water with white wine improved the sauce a great amount.
The dill sauce was surprisingly yummy! I knew it would be yum. But this was really good. And I always love a good couscous.
Oh my! This has entered my top 5 favorites! The creamy and amazing flavor of the dill just makes this dish!!
The dill sauce is so good on any protein. The couscous is a great mix up from potatoes.
Dish was actually delicious. I had to substitute dry dill because by the time I made this dish which was five days later the dill with slimy.
Hello Fresh has really helped me fall in love with couscous. This is a really yummy dinner. I was worried the dill would be overpowering but it wasn't.
The sauce was great. Loved the dill. Nice to have asparagus.
Basic meal, but the Dijon sauce was tastier than we expected, and the couscous preparation was awesome.
Easy, quick, delicious. This is one of my favorites. When I see it available I always try and grab it
Pick ONE way to make couscous and stick with it. I hate seeing 3 different variations for the same ending. Didn't like the Dijon mustard sauce. I was given 6 small pieces of asparagus per person, and had to supplement with more vegetables.
