---
title: Mushroom Gravy Chicken
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mushroom-gravy-chicken-5ad7b841ae08b519bc437292
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags: []
rating: 4.0
rating_count: 16100
source_chef: Michelle Doll Olson
review_highlights: []
nutrition:
  calories: 560
  protein: 45
  fat: 22
  saturated fat: 7
  carbohydrates: 48
  sugar: 5
  fiber: 6
  cholesterol: 125
  sodium: 340
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Button%20Mushrooms/mushroom-gravy-chicken.avif"
---

Wash and dry all produce. Adjust rack to middle position and preheat oven to 350 degrees. Bring a #medium pot{} of salted water to a boil. Trim, then thinly slice @button mushrooms{8%ounce}. Thinly slice @garlic{2%clove}. Pick 1 tsp @thyme{¼%ounce} leaves from stems (save remaining sprigs for sauce).

Heat a large drizzle of @olive oil{10%teaspoon}(divided) in a #large pan{} over medium-high heat. Season @chicken breasts{24%ounce} all over with @salt{} and @pepper{}. Cook in pan 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.

Once water is boiling, add @Israeli couscous{1%cup} to pot. Cook until al dente, 8-9 minutes, then drain using a #strainer{}.

Heat a drizzle of olive oil in the 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, ~{30%seconds}. Season with salt and pepper.

Stir @chicken stock concentrate{2%unit}, ½ cup water, and thyme sprigs into pan while scraping up any browned bits on bottom. Reduce heat to low and simmer until reduced by half, 2-3 minutes. Remove pan from heat and let cool 1-2 minutes, then stir in @Dijon mustard{2%teaspoon} and @sour cream{8%tablespoon}. Season with salt and pepper. Discard thyme sprigs. Meanwhile, halve @lemon{1%unit}; cut one half into wedges.

Toss @arugula{4%ounce} with 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 arrange chicken on top. Drizzle with mushroom sauce and sprinkle with reserved thyme leaves (to taste). Serve with salad and lemon wedges.