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One Pan Lemon Chicken and Couscous Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 89 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Description

This One Pan Lemon Chicken and Couscous is a flavorful and quick meal perfect for busy weeknights. Tender chicken thighs are seasoned with a blend of garlic, smoked paprika, oregano, and fresh lemon zest, then seared to golden perfection. The chicken is cooked together with pearl couscous, shallots, garlic, and chicken stock in a single skillet, infusing every bite with bright lemon and herb notes. Fresh herbs and lemon slices finish the dish, making it fresh, vibrant, and effortlessly delicious.

Ingredients

Chicken and Seasoning

  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt and pepper, to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 2 teaspoons fresh lemon zest, divided

Cooking Components

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 3 garlic cloves, minced
  • 1 ½ cups dried pearl couscous
  • 2 ¼ cups chicken stock
  • 1 lemon, thinly sliced (optional for garnish)
  • ¼ cup fresh herbs (such as parsley, chives, and cilantro)

Instructions

  1. Season the Chicken: Liberally season the chicken thighs all over with kosher salt and pepper. In a small bowl, mix garlic powder, smoked paprika, dried oregano, and 1 teaspoon of lemon zest. Evenly sprinkle this spice mixture over the chicken pieces to coat them well.
  2. Brown the Chicken: In a 12-inch skillet or Dutch oven, heat olive oil over medium heat. Add the seasoned chicken thighs and cook for about 2 to 3 minutes per side, until nicely browned. Transfer the browned chicken to a plate and set aside.
  3. Cook Shallots and Garlic: Add butter to the same skillet. Once melted, stir in diced shallots, minced garlic, and a pinch of salt. Sauté for 5 minutes until the shallots are softened and aromatic.
  4. Toast Couscous: Stir in the pearl couscous and the remaining 1 teaspoon of lemon zest into the skillet. Continue cooking for another 3 to 5 minutes, stirring frequently to toast the couscous evenly.
  5. Add Stock and Simmer: Pour in the chicken stock, then nestle the browned chicken thighs back into the skillet with the couscous. If desired, add thin lemon slices on top. Cover the pan with a lid and let everything cook over medium heat for 15 minutes until the couscous is tender and the chicken is cooked through.
  6. Finish and Serve: Remove the lid and fluff the couscous gently with a fork. Sprinkle fresh herbs on top for a burst of fresh flavor. Serve hot, garnished with additional lemon slices if you like.

Notes

  • You can swap chicken thighs for chicken breasts but adjust cooking time as breasts cook faster and can dry out.
  • Use low-sodium chicken stock if you want to control the saltiness of the dish.
  • Fresh herbs such as parsley, chives, and cilantro add freshness, but you can adjust based on preference.
  • Toast the couscous properly for a nuttier flavor and improved texture.
  • Serve with a side of steamed vegetables or a salad for a complete meal.

Find it online: https://dishmelt.com/one-pan-lemon-chicken-and-couscous-recipe/