Lemon Garlic Chicken Couscous Skillet
A bright, garlicky chicken couscous skillet that lands on the table fast and tastes like you planned ahead.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (503 reviews)
INSPIRED BY
Inspired by classic lemon-garlic chicken and couscous bowls, but simplified into a one-skillet weeknight version.
Story
I am a sucker for any dinner that tastes bright and cozy at the same time. This skillet is my answer when the day ran long but I still want something that feels fresh. The couscous steams right in the pan, so the chicken flavor ends up in every bite.
By Theo
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup instant couscous
- 1 1/4 cups chicken broth
- 1 lemon, zested and juiced
- 1 tsp dried oregano
- 2 cups baby spinach
- 1/4 cup grated Parmesan
- 2 tbsp chopped parsley
Instructions
- Season the chicken with salt and pepper.
- Heat الزيت (olive oil) in a large skillet over medium-high, brown the chicken 4 to 5 minutes.
- Stir in garlic and oregano for 30 seconds, then add broth, lemon zest, and lemon juice.
- Bring to a simmer, stir in couscous, cover, and turn off heat, rest 5 minutes.
- Fluff couscous, fold in spinach until wilted, then add Parmesan.
- Finish with parsley and a final squeeze of lemon, serve hot.
Chef Tips
- Chicken breast works too, but watch it closely so it does not dry out.
- For extra veg, stir in thawed peas with the spinach.
- If your skillet runs hot, pull it off the burner before adding couscous so it stays fluffy.
Cook's Notes
- If your couscous looks dry after resting, splash in 2 to 3 tablespoons hot broth and fluff again.
- Swap spinach for arugula and stir it in off heat for a peppery finish.
- Keep the garlic moving, it can burn quickly in a hot skillet.