One Pan Lemon Chicken and Couscous
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2
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Course
Main Course
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Cuisine
American
One Pan Lemon Chicken and Couscous
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This incredible lemon and chicken couscous can be made in one pan. It's super fresh and delicious, while cozy and comforting at the same time. Tender chicken thighs over lemony couscous with lots of herbs. We love it!
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Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- salt kosher salt
- black pepper kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon oregano dried
- 2 teaspoons lemon zest fresh
- 1 tablespoons olive oil
- 2 tablespoon butter unsalted
- 1 onion diced, or shallot
- 3 garlic minced, cloves
- 1 ½ cups pearl couscous dried
- 2 ¼ cups chicken stock
- 1 lemon thinly sliced
- ¼ cup herbs like parsley, chives and cilantro, fresh
Instructions
- Season the chicken all over liberally with salt and pepper. Stir together the garlic powder, paprika, oregano and 1 teaspoon lemon zest. Sprinkle it all over the chicken.
- Heat the olive oil in a 12-inch skillet or dutch oven over medium heat. Add the chicken and brown on both sides, about 2 to 3 minutes per side. Transfer the chicken to a plate.
- Add the butter to the skillet. Stir in the shallots and garlic with a pinch of salt. Cook for 5 minutes. Stir in the couscous and remaining teaspoon of lemon zest. Cook for another 3 to 5 minutes, stirring as the couscous toasts.
- Pour in the chicken stock. Add the chicken thighs back to the pan too, nestling them in with the couscous. Add some lemon slices if desired.
- Cover the pan and cook for 15 minutes.
- Remove the lid and fluff the couscous a bit. Top with a bunch of fresh herbs and serve.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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