One Pan Lemon Chicken and Couscous

When it comes to quick, delicious meals, One Pan Lemon Chicken and Couscous has a special place in my heart. I remember the first time I made this dish; it was a busy weeknight and I wanted something easy yet flavorful. The bright, zesty aroma of lemon filled my kitchen, instantly lifting my spirits after a long day. With savory chicken thighs and perfectly cooked couscous, this dish brings comfort and joy to any table. Plus, the best part? It all happens in one pan, making cleanup a breeze!

As I plated the first serving, I couldn’t help but feel a sense of accomplishment. The golden-brown chicken glistening alongside fluffy couscous made it look as if I had spent hours in the kitchen, when in reality, it was just a matter of minutes. This recipe has since become a go-to for family gatherings and cozy dinners alike. It’s amazing how a few simple ingredients can come together to create such a delightful meal that everyone loves.

In a world where we’re all on the go, this One Pan Lemon Chicken and Couscous keeps things simple without compromising on taste. Whether you’re cooking for you and your partner or for a larger group, this dish is sure to impress. I hope you give it a try and experience the joy it brings to your kitchen!

Main Ingredients for One Pan Lemon Chicken and Couscous

The ingredients for One Pan Lemon Chicken and Couscous blend together beautifully, creating a dish that is both satisfying and bursting with flavor. Each ingredient plays a vital role in crafting the perfect balance of taste and nutrition. From the tender chicken thighs to the nutty couscous, they all work in harmony to bring this meal to life.

• 1 ½ pounds boneless, skinless chicken thighs: Tender and juicy, these are the star of the dish, absorbing all the flavors.
• Kosher salt and pepper: Essential for seasoning the chicken and enhancing the dish’s overall taste.
• 1 teaspoon garlic powder: Adds a warm, savory flavor that complements the chicken.
• ½ teaspoon smoked paprika: Provides a subtle smokiness and depth to the meal.
• ½ teaspoon dried oregano: A classic herb that adds an earthy, aromatic quality.
• 2 teaspoons fresh lemon zest: Brightens the dish with its zesty, citrus notes.
• 1 tablespoon olive oil: Used for cooking the chicken and adding healthy fats.
• 2 tablespoons unsalted butter: Adds richness and flavor to the dish.
• 1 shallot, diced: Provides a mild onion flavor that blends well with the other ingredients.
• 3 garlic cloves, minced: Fresh garlic gives a robust flavor that enhances the overall taste.
• 1 ½ cups dried pearl couscous: The perfect base that absorbs the flavors and adds texture.
• 2 ¼ cups chicken stock: Serves as the cooking liquid for the couscous, adding depth to the dish.
• 1 lemon, thinly sliced: Optional garnish that adds freshness and visual appeal.
• ¼ cup fresh herbs, like parsley, chives, and cilantro: Brightens the dish and adds a burst of color.

Making One Pan Lemon Chicken and Couscous

Creating One Pan Lemon Chicken and Couscous is straightforward and rewarding. You’ll love how the flavors meld together beautifully in just one pan. Let’s get started and make this delicious meal!

1. Start by seasoning the chicken thighs all over with a generous amount of kosher salt and pepper. Make sure to cover all sides to enhance the flavor. You want a good base of seasoning to really bring out the taste of the chicken.
2. In a small bowl, stir together the garlic powder, smoked paprika, dried oregano, and 1 teaspoon of lemon zest. This blend of spices will coat the chicken and infuse it with amazing flavors. Sprinkle this mixture evenly over the seasoned chicken thighs.
3. Next, heat the olive oil in a 12-inch skillet or dutch oven over medium heat. Once the oil is hot, carefully add the seasoned chicken to the pan. Brown the chicken on both sides for about 2 to 3 minutes each, until they develop a lovely golden-brown crust. The sizzling sound is a good indication that things are cooking perfectly!
4. Once browned, transfer the chicken to a plate and set it aside. This helps keep the chicken juicy while you prepare the rest of the dish.
5. In the same skillet, add the butter and let it melt. Then, stir in the diced shallots and minced garlic with a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the shallots become translucent and fragrant. The aroma will fill your kitchen!
6. Next, stir in the pearl couscous and the remaining teaspoon of lemon zest. Cook for another 3 to 5 minutes, stirring frequently as the couscous lightly toasts. You want the couscous to absorb all the delicious flavors from the pan.
7. Pour in the chicken stock, ensuring it evenly coats the couscous. Nestle the browned chicken thighs back into the pan, placing them right on top of the couscous. If you like, add some thin slices of lemon on top for added freshness.
8. Cover the pan with a lid and let it cook for about 15 minutes. This allows the couscous to absorb the liquid and flavors, resulting in a perfectly cooked dish.
9. After 15 minutes, remove the lid and fluff the couscous gently with a fork. This step will separate the grains and give it a light texture. Top everything with a generous handful of fresh herbs before serving. It adds a pop of color and freshness!

Serve hot, and enjoy your wonderful creation of One Pan Lemon Chicken and Couscous!

Helpful Notes about One Pan Lemon Chicken and Couscous

This dish is not only a delight to make but also incredibly practical. Here are some helpful notes to ensure your cooking experience is smooth and enjoyable.

• Storage: Leftovers can be kept in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop.
• Freezing: You can freeze the cooked chicken and couscous together in a freezer-safe container for up to three months. Thaw in the fridge before reheating.
• Pairing: This dish pairs wonderfully with a light salad or steamed vegetables for a complete meal.
• Variations: Experiment with adding vegetables such as spinach, bell peppers, or zucchini to the mix for added nutrition.
• Cooking Time: Keep an eye on the couscous; cooking times may vary slightly based on the brand. Adjust the liquid as needed.
• Serving Suggestions: Garnish with additional fresh herbs or a sprinkle of crumbled feta cheese for a delicious twist!

How to Serve One Pan Lemon Chicken and Couscous

Serving One Pan Lemon Chicken and Couscous can be as simple or as elaborate as you wish. Here are some ideas to enhance your dining experience:

• Family Style: Serve the dish directly from the pan for a rustic, family-style experience. This invites everyone to help themselves!
• Garnish: Top with fresh herbs like parsley or chives for added color and flavor right before serving.
• Side Dishes: Complement the meal with a fresh garden salad or roasted vegetables for a balanced dinner.
• Occasions: Perfect for weeknight dinners, casual gatherings, or as a comforting meal after a long day.
• Serving Temperature: This dish is best served warm, with the chicken tender and the couscous fluffy. Enjoy it freshly made for the best taste.
• Storage Tips: To store leftovers, let the dish cool completely before transferring it to an airtight container. This helps maintain its texture and flavor.

FAQ

Conclusion

In conclusion, One Pan Lemon Chicken and Couscous is a fantastic recipe that combines ease of preparation with delectable flavors. It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. I encourage you to try your hand at making this dish; the results will surely bring smiles to your dinner table. Enjoy the delightful blend of lemon and chicken, and savor every bite!

One Pan Lemon Chicken and Couscous

The ultimate comfort food, One Pan Lemon Chicken and Couscous is a fresh and flavorful dish that combines tender chicken with zesty lemon and fluffy couscous. Perfect for a quick weeknight dinner, this recipe is sure to satisfy your cravings and impress your guests!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 2 servings

Calories 450 kcal

Equipment

• Skillet
• Oven
• Cutting Board
• Frying Pan
• Wooden Spoon
• Chef's Knife

Ingredients

  

• 1 ½ pounds boneless, skinless chicken thighs
• Kosher salt and pepper
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• 2 teaspoons fresh lemon zest
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 shallot diced
• 3 cloves garlic
• 1 ½ cups dried pearl couscous
• 2 ¼ cups chicken stock
• 1 lemon thinly sliced
• ¼ cup fresh herbs, like parsley, chives and cilantro

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.

Notes

• Tip 1: Leftovers can be kept in an airtight container in the refrigerator for up to three days.
• Tip 2: You can freeze the cooked chicken and couscous together in a freezer-safe container for up to three months.
• Tip 3: This dish pairs wonderfully with a fresh garden salad or roasted vegetables for a balanced dinner.
• Tip 4: Experiment with adding vegetables such as spinach, bell peppers, or zucchini to the mix for added nutrition.
• Tip 5: To store leftovers, let the dish cool completely before transferring it to an airtight container.

Keyword easy couscous recipe, Lemon Chicken Dinner, one pan chicken recipe, quick weeknight dinner

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.