Description
This Chicken Couscous is delicious, healthy, and a one skillet dinner. The recipe has easy clean up and is ready in under 30 minutes.
Ingredients
Scale
- 2 chicken breasts, trimmed and patted dry
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1/2 cup yellow onion, diced small
- 2 garlic cloves, peeled and minced
- 1/2 teaspoon salt
- 1/8 teaspoon red pepper flakes
- 1 cup Moroccan couscous
- 1 cup chicken stock
- 2 teaspoons lemon juice
- 1/2 cup crumbled feta cheese
- 2 tablespoons flat leaf parsley, minced
- optional: lemon wedges
Instructions
- In a small bowl, combine 3/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and 1/2 teaspoon dried oregano. Slice the width of the chicken breasts in half, to create 4 cutlets total. Pat dry with paper towels and season both sides with spice mixture.
- Heat a large skillet to medium low heat and add 1 tablespoon of olive oil. Rotate pan to cover bottom in oil. Once hot, add in the chicken breast and cook for 4 to 5 minutes, on each side until the internal temperature reaches 165 degrees. Once the chicken is fully cooked, transfer to a plate and cover with foil. If the pan is super burnt on the bottom, allow it to cool and carefully clean it. If it's just a golden brown, it doesn't need to be cleaned, but black bits will be bitter.
- Continue heat at medium low or reheat to medium low (if you needed to clean the pan). Add in butter until melted. Toss in the onions, and stir in 1/2 teaspoon salt and 1/8 teaspoon red pepper flakes. Cook for 3-4 minutes until the onions are softened.
- Add in garlic and cook until fragrant, about 60 seconds. Pour in chicken stock and increase the heat to medium until the edges are boiling. Sprinkle in couscous and stir. Turn heat off and cover for 5 minutes.
- Remove lid and fluff the couscous with a fork. Squeeze in lemon juice and stir.
- Top with fresh parsley, feta cheese and lemon wedges. Serve and enjoy!
Notes
- The chicken may require more or less cooking depending on the size, pan, heat, etc. The best way to know if the chicken is cooked is by poking the meat in the thickest portion with an internal instant read thermometer. The chicken should read 165 degrees before removing from the pan.
- Make sure the lid fits tight over the pan or the couscous won't cook correctly. You also want to make sure the chicken stock has come to a boil before adding in the couscous.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Mediterranean