Creamy Greek Chicken Pearl Couscous (Printable)

Tender lemon chicken, fluffy pearl couscous, spinach, and feta baked in a creamy Mediterranean sauce.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon dried thyme
05 - 1 teaspoon garlic powder
06 - Zest and juice of 1 lemon
07 - Salt and freshly ground black pepper to taste

→ Couscous and Vegetables

08 - 1 cup pearl couscous
09 - 2 cups low-sodium chicken broth
10 - 3 cups fresh baby spinach
11 - 1 medium red onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1/2 cup crumbled feta cheese
14 - 1/2 cup Greek yogurt
15 - 1/4 cup heavy cream

→ Garnish

16 - 2 tablespoons chopped fresh dill or parsley
17 - Lemon wedges

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - In a large bowl, combine chicken thighs with olive oil, oregano, thyme, garlic powder, lemon zest, lemon juice, salt, and pepper. Toss to coat well.
03 - Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs for 2 to 3 minutes per side until lightly golden but not cooked through. Remove and set aside.
04 - In the same skillet, add a splash of olive oil if needed. Sauté chopped onion for 3 minutes until softened. Add minced garlic and cook for 1 minute.
05 - Stir in pearl couscous and toast for 2 minutes until lightly golden.
06 - Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
07 - Add spinach and stir until just wilted.
08 - Stir in Greek yogurt and heavy cream until combined.
09 - Return chicken thighs to the skillet, nestling them into the couscous mixture. Sprinkle crumbled feta over the top.
10 - Transfer the skillet to the oven and bake, uncovered, for 25 to 30 minutes, or until the chicken is cooked through and the couscous is tender.
11 - Remove from oven and let rest for 5 minutes. Garnish with fresh dill or parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together in one skillet, which means less cleanup and more time enjoying what you've made.
  • The chicken stays impossibly tender while the couscous soaks up all those lemony, herbed flavors.
  • That creamy feta sauce transforms everything into something that feels fancy but tastes deeply comforting.
02 -
  • Don't skip the searing step on the chicken, even though it's tempting when you're hungry, because those caramelized edges bring a depth that raw chicken can't provide.
  • If your skillet isn't oven-safe, transfer everything to a baking dish before the final step or you'll end up with a melted handle situation.
03 -
  • If your cream and yogurt are very cold, temper them slightly by slowly stirring a spoonful of the hot couscous mixture into them before adding the whole thing to the skillet.
  • Don't overcrowd the skillet when searing the chicken or it will steam instead of getting that golden crust, work in batches if needed.
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