One-Pan Lemon Herb Chicken with Couscous: A Flavorful and Easy Weeknight Meal

Couscous and chicken are a match made in culinary heaven. It’s a simple and satisfying meal that can be customized with endless flavor combinations. In this blog post, we’re going to explore a fantastic one-pan recipe that combines juicy chicken with fluffy couscous, bright lemon, and fragrant herbs. This recipe is perfect for busy weeknights when you crave a delicious and healthy meal without spending hours in the kitchen.

## Why You’ll Love This Chicken and Couscous Recipe

Before we dive into the recipe, let’s talk about why this dish is a winner:

* **Easy Cleanup:** Cooking everything in one pan means fewer dishes to wash. Hooray!
* **Flavorful:** The combination of lemon, herbs, and chicken creates a vibrant and delicious flavor profile.
* **Healthy:** This recipe is packed with protein, fiber, and essential nutrients.
* **Quick and Easy:** Ready in under an hour, this meal is perfect for busy weeknights.
* **Versatile:** Easily customizable with different vegetables, herbs, and spices to suit your taste.
* **Perfect for Meal Prep:** The leftovers are great for lunch the next day.

## Ingredients You’ll Need

Here’s a list of everything you’ll need to create this delightful one-pan chicken and couscous dish. We’ll also discuss possible substitutions and variations later.

* **Chicken:** 4 boneless, skinless chicken breasts (about 6-8 ounces each). You can also use chicken thighs for a richer flavor, but adjust the cooking time accordingly.
* **Couscous:** 1.5 cups of couscous. We recommend using regular couscous for this recipe, but you can also use pearl couscous (also known as Israeli couscous), though it will take longer to cook. Adjust the liquid and cooking time as needed.
* **Chicken Broth:** 2 cups of low-sodium chicken broth. This provides the liquid needed to cook the couscous and adds flavor. You can also use vegetable broth or water, but the chicken broth adds a richer flavor.
* **Lemon:** 1 large lemon, zested and juiced. The lemon juice brightens the dish and adds a touch of acidity. The zest adds even more lemon flavor. Consider using organic lemons.
* **Olive Oil:** 2 tablespoons of extra virgin olive oil. Olive oil helps to brown the chicken and adds richness to the dish. Other healthy oils such as avocado oil can be used.
* **Garlic:** 3-4 cloves of garlic, minced. Garlic adds a pungent and aromatic flavor. Fresh garlic is best, but you can use garlic powder in a pinch (about 1 teaspoon).
* **Fresh Herbs:** 1/4 cup of chopped fresh herbs, such as parsley, thyme, rosemary, and oregano. Fresh herbs add a vibrant and aromatic flavor. Dried herbs can be substituted (use about 1 tablespoon total), but fresh herbs are highly recommended.
* **Vegetables (Optional):** 1 cup of chopped vegetables, such as bell peppers, zucchini, onions, or cherry tomatoes. Adding vegetables increases the nutritional value and adds color and texture to the dish. Feel free to mix and match your favorites.
* **Salt and Pepper:** To taste. Adjust the seasoning to your preference.
* **Optional Garnishes:** Fresh parsley, lemon wedges, crumbled feta cheese, toasted nuts.

## Step-by-Step Instructions

Now, let’s get cooking! Follow these easy steps to create your delicious one-pan lemon herb chicken with couscous.

**Step 1: Prepare the Chicken**

* Pat the chicken breasts dry with paper towels. This helps them to brown properly.
* Season the chicken breasts generously with salt, pepper, and half of the lemon zest. Be sure to season both sides of the chicken.

**Step 2: Sear the Chicken**

* Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Make sure the skillet is large enough to hold all the ingredients.
* Once the oil is hot, add the chicken breasts to the skillet and sear for 3-4 minutes per side, or until golden brown. You’re not cooking the chicken all the way through at this point, just browning the outside.
* Remove the chicken from the skillet and set aside on a plate.

**Step 3: Sauté the Garlic and Vegetables (Optional)**

* Add the remaining 1 tablespoon of olive oil to the skillet. If you are using vegetables, add them to the skillet and sauté for 5-7 minutes, or until slightly softened. Stir occasionally to prevent burning.
* Add the minced garlic to the skillet and sauté for 1 minute more, or until fragrant. Be careful not to burn the garlic.

**Step 4: Add the Couscous and Broth**

* Stir in the couscous and the remaining lemon zest into the skillet with the garlic and vegetables (if using). This will toast the couscous lightly and add to the nutty flavor.
* Pour in the chicken broth and lemon juice. Stir to combine everything well.

**Step 5: Arrange the Chicken and Bake**

* Nestle the seared chicken breasts into the couscous mixture. Make sure the chicken is partially submerged in the liquid.
* Bring the mixture to a simmer over medium heat. Once simmering, cover the skillet tightly with a lid or aluminum foil.
* Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through and the couscous is tender. The internal temperature of the chicken should reach 165°F (74°C).

**Step 6: Rest and Fluff**

* Remove the skillet from the oven and let it rest for 5-10 minutes, covered. This allows the couscous to absorb any remaining liquid and become perfectly fluffy.
* Remove the lid or foil and fluff the couscous with a fork.

**Step 7: Garnish and Serve**

* Stir in the chopped fresh herbs.
* Garnish with fresh parsley, lemon wedges, crumbled feta cheese, or toasted nuts, if desired.
* Serve immediately and enjoy!

## Tips and Tricks for the Best Chicken and Couscous

* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
* **Use High-Quality Chicken Broth:** The chicken broth is a key ingredient in this recipe. Using a good quality broth will add a lot of flavor.
* **Don’t Skip the Lemon Zest:** The lemon zest adds a bright and citrusy flavor that really enhances the dish.
* **Adjust the Liquid as Needed:** If the couscous seems dry, add a little more chicken broth. If it seems too wet, cook it uncovered for a few more minutes to allow the excess liquid to evaporate.
* **Get Creative with Vegetables:** Feel free to add any vegetables you like to this recipe. Some great options include bell peppers, zucchini, onions, carrots, and broccoli.
* **Make it Spicy:** Add a pinch of red pepper flakes to the skillet for a touch of heat.
* **Add Some Crunch:** Toasted almonds or pine nuts add a nice crunch to this dish.
* **Make it Vegetarian:** Substitute the chicken with chickpeas or tofu for a vegetarian option. Adjust cooking time as needed.

## Variations and Substitutions

This recipe is incredibly versatile. Here are some ideas for variations and substitutions to make it your own:

* **Chicken Thighs:** Use boneless, skinless chicken thighs instead of chicken breasts for a richer flavor. Adjust the cooking time accordingly, as thighs may take a bit longer to cook.
* **Pearl Couscous:** Use pearl couscous (Israeli couscous) for a different texture. Pearl couscous will take longer to cook than regular couscous, so adjust the liquid and cooking time as needed. You may need to add an extra half cup of broth and cook for an additional 5-10 minutes.
* **Different Herbs:** Experiment with different herbs, such as dill, mint, or chives.
* **Spices:** Add a pinch of cumin, coriander, or turmeric for a warm and exotic flavor.
* **Sun-Dried Tomatoes:** Add 1/2 cup of chopped sun-dried tomatoes for a burst of flavor.
* **Olives:** Add 1/2 cup of Kalamata olives for a salty and briny flavor.
* **Feta Cheese:** Crumble feta cheese over the dish before serving for a salty and tangy flavor.
* **Spinach or Kale:** Stir in a handful of fresh spinach or kale during the last few minutes of cooking for added nutrients.
* **Roasted Vegetables:** Roast your favorite vegetables separately and add them to the couscous after it’s cooked.
* **Mediterranean Style:** Add chopped cucumbers, tomatoes, and red onion after cooking for a refreshing Mediterranean twist.
* **Moroccan Style:** Add dried apricots, raisins, and a pinch of cinnamon for a sweet and savory Moroccan flavor.
* **Lemon Pepper Chicken and Couscous:** Up the pepper to give this dish a kick and enhance the lemony flavor.

## Serving Suggestions

This one-pan chicken and couscous is a complete meal in itself, but here are some ideas for serving it as part of a larger spread:

* **Side Salad:** Serve with a simple green salad or a Mediterranean salad with cucumbers, tomatoes, and feta cheese.
* **Roasted Vegetables:** Add a side of roasted asparagus, broccoli, or carrots.
* **Garlic Bread:** Serve with warm garlic bread for dipping in the delicious sauce.
* **Tzatziki Sauce:** Drizzle with tzatziki sauce for a cool and refreshing flavor.
* **Hummus:** Serve with a dollop of hummus for a creamy and flavorful addition.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** You can prepare the chicken and vegetables ahead of time. Store them separately in the refrigerator until ready to cook.
* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat in the microwave or in a skillet over medium heat. Add a splash of chicken broth or water to prevent the couscous from drying out.

## Nutritional Information (Approximate)**

* Calories: Approximately 450-550 per serving (depending on ingredients and portion size)
* Protein: 35-45g
* Carbohydrates: 40-50g
* Fat: 15-25g

## Recipe Card

**One-Pan Lemon Herb Chicken with Couscous**

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 30 minutes

**Ingredients:**

* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 1.5 cups couscous
* 2 cups low-sodium chicken broth
* 1 large lemon, zested and juiced
* 2 tablespoons extra virgin olive oil
* 3-4 cloves garlic, minced
* 1/4 cup chopped fresh herbs (parsley, thyme, rosemary, oregano)
* 1 cup chopped vegetables (optional: bell peppers, zucchini, onions, cherry tomatoes)
* Salt and pepper to taste
* Optional garnishes: fresh parsley, lemon wedges, crumbled feta cheese, toasted nuts

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Pat chicken breasts dry and season with salt, pepper, and half of the lemon zest.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
4. Sear chicken for 3-4 minutes per side, until golden brown. Remove and set aside.
5. Add remaining 1 tablespoon olive oil to the skillet. If using vegetables, sauté for 5-7 minutes, until softened. Add garlic and sauté for 1 minute.
6. Stir in couscous and remaining lemon zest.
7. Pour in chicken broth and lemon juice. Stir to combine.
8. Nestle chicken breasts into the couscous mixture.
9. Bring to a simmer, then cover and transfer to the oven.
10. Bake for 20-25 minutes, until chicken is cooked through (165°F/74°C) and couscous is tender.
11. Remove from oven and let rest for 5-10 minutes, covered.
12. Fluff couscous with a fork. Stir in fresh herbs.
13. Garnish as desired and serve.

## Conclusion

This one-pan lemon herb chicken with couscous is a delicious, easy, and healthy meal that’s perfect for any night of the week. With its vibrant flavors and simple preparation, it’s sure to become a family favorite. So gather your ingredients, follow the steps, and enjoy a flavorful and satisfying meal!

We hope you enjoyed this recipe! Let us know in the comments below if you have any questions or if you tried any of the variations. Happy cooking!