Mushroom Gravy Chicken
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Mushroom Gravy Chicken

Mushroom Gravy Chicken

over Couscous with Lemony Arugula

Chicken gets a major flavor upgrade when Dijon mustard is involved. Our customers certainly think so, at least. This latest addition to the HelloFresh Hall of Fame features a creamy sauce spiked with the French condiment, which had everyone exclaiming “Je t’aime!” last time we sent it. With bubbly couscous on the side and arugula for a good dose of green, this recipe is all about jazzing up the basics with some well-chosen seasonings.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

4 ounce

Button Mushrooms

2 clove


¼ ounce


12 ounce

Chicken Breasts

½ cup

Israeli Couscous

(Contains Wheat)

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Dijon Mustard

1 unit


2 ounce


Not included in your delivery

5 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat20 g
Saturated Fat5 g
Carbohydrate49 g
Sugar5 g
Dietary Fiber6 g
Protein50 g
Cholesterol120 mg
Sodium420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan
Large Pot


Preheat and Prep

Wash and dry all produce. Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil. Trim, then thinly slice mushrooms. Thinly slice garlic. Pick thyme leaves from stems until you have 1 tsp (save remaining sprigs for sauce).

Cook Chicken

Heat a large drizzle of olive oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Cook until browned on surface, 2-3 minutes per side. Transfer to a baking sheet. Bake in oven until no longer pink in center, 10-11 minutes. Let rest 5 minutes after removing from oven.

Cook Couscous

Once water is boiling, add couscous to pot. Cook until al dente, 8-9 minutes, then drain.

Cook Mushrooms

Heat a drizzle of olive oil in pan used for chicken over medium heat. Add mushrooms and cook, tossing, until tender and browned, 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.

Make Mushroom Sauce

Stir ½ cup water, thyme sprigs, and stock concentrate into pan while scraping up any browned bits. Reduce heat to low and simmer until reduced by half, 2-3 minutes. Remove pan from heat. Set aside 1-2 minutes to cool slightly, then stir in sour cream and 1 tsp mustard (we sent more). Season with salt and pepper. Remove and discard thyme sprigs.

Toss Salad and Serve

Cut lemon into halves. Toss arugula, a squeeze of lemon, and a large drizzle of olive oil in a medium bowl. Season with salt and pepper. Divide couscous between plates and top with chicken. Drizzle with mushroom sauce, then sprinkle with reserved thyme (to taste). Cut any remaining lemon into wedges and serve on the side.