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One‑Pan Lemon Chicken and Couscous

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This lemon chicken and couscous is a quick and flavorful weeknight meal made with juicy, lemony chicken thighs, fluffy couscous, and fresh herbs. It’s light, refreshing, and comes together in under an hour.

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • 1 cup Israeli couscous
  • 1 ¾ cups chicken stock
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • Crumbled feta cheese, for topping
  • Lemon wedges, for serving

Instructions

  1. Season the chicken thighs with salt, pepper, and smoked paprika.
  2. Heat the olive oil in a large skillet over medium heat. Add the chicken and sear until golden on both sides and cooked through, about 6–8 minutes per side. Remove the chicken and set aside.
  3. In the same skillet, melt the butter and add the garlic. Cook for 1 minute until fragrant.
  4. Add the Israeli couscous and toast for 2–3 minutes, stirring frequently.
  5. Pour in the chicken stock, lemon zest, and lemon juice. Bring to a simmer, cover, and cook for about 10 minutes, or until the couscous is tender and liquid is absorbed.
  6. Stir in the fresh parsley and dill. Return the chicken to the pan to warm through.
  7. Top with crumbled feta cheese and serve with lemon wedges.

Notes

  • You can substitute boneless skinless chicken breasts if desired, but adjust cooking time accordingly.
  • Use vegetable stock to make this dish vegetarian (without the chicken).
  • Leftovers store well in the fridge for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/one%e2%80%91pan-lemon-chicken-and-couscous/