Name: One-Pan Spring Chicken and Pearl Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs (or boneless if preferred); Salt and pepper to taste; 1 tsp garlic powder; 1 tsp smoked paprika (optional); 2 tbsp olive oil; 2 – 4 tbsp butter; 2 leeks, white and light green parts only, cleaned, halved, and thinly sliced; 1/2 tsp ground coriander (optional); 1 tsp red pepper flakes (optional); 4 – 6 cloves garlic, minced (to taste); 1 cup pearl couscous; 2 to 2½ cups chicken broth (depending on how saucy you want it); 1/2 cup – 1 cup freshly grated parmesan cheese (or feta or goat cheese); 1 cup frozen peas; Zest of 1 lemon; Juice of 1/2 lemon (plus more to taste); 2 tbsp fresh dill or parsley, chopped (plus more for garnish)

A cozy and bright weeknight dinner featuring seared chicken thighs, buttery leeks, and pearl couscous, all simmered together with peas, fresh dill, and a sprinkle of Parmesan or feta. This one-pan wonder brings together savory flavors and fresh spring ingredients for a satisfying meal that’s both elegant and easy.

Why You’ll Love This Recipe

This One-Pan Spring Chicken and Pearl Couscous is a game-changer for busy weeknights when you want something delicious without the fuss. The combination of tender chicken thighs and pearl couscous creates a meal that’s both comforting and sophisticated. The dish comes together in under an hour, making it perfect for weeknight dinners, yet it’s elegant enough for casual entertaining. With its bright spring flavors from leeks, peas, and fresh herbs, this recipe captures the essence of the season while keeping cleanup to a minimum. Plus, it’s easily adaptable based on what you have on hand, making it a versatile addition to your recipe collection.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs form the protein-rich foundation of this one-pan meal. Bone-in, skin-on thighs deliver maximum flavor and juiciness, though boneless thighs work well too if you prefer. The skin crisps up beautifully when seared, adding textural contrast and rich flavor to the dish.

Leeks bring a delicate onion flavor that’s milder and sweeter than regular onions. They become wonderfully buttery when sautéed and pair perfectly with the chicken and couscous. Be sure to clean them thoroughly as sand and dirt can hide between their layers.

Pearl couscous, also known as Israeli couscous, is a pasta-like grain with a satisfying chewy texture. Unlike regular couscous, these small, round pearls hold their shape when cooked and absorb the flavors of the broth and aromatics beautifully.

Chicken broth forms the cooking liquid for the couscous, infusing it with savory flavor. You can control the consistency of the final dish by adjusting the amount of broth used.

Butter adds richness and helps create a silky texture in the couscous. It also aids in sautéing the leeks to sweet, tender perfection.

Garlic provides essential aromatic depth that permeates the entire dish. Fresh minced garlic works best for maximum flavor.

Peas add a pop of color, sweetness, and fresh spring flavor. Since they’re added at the end, they maintain their bright green color and slight bite.

Lemon brightens the entire dish with its zest and juice, cutting through the richness and enhancing all the other flavors.

Fresh dill contributes a distinctive herbaceous note that’s particularly well-suited to spring dishes. Its feathery texture and bright flavor make it the perfect finishing touch.

Cheese – whether you choose Parmesan, feta, or goat cheese – adds a salty, creamy element that enriches the couscous and complements the chicken perfectly.

Seasonings like garlic powder, smoked paprika, and coriander build layers of flavor, while red pepper flakes can add a gentle heat if desired.

Directions

Pat the chicken dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
Heat olive oil in a large skillet or Dutch oven over medium heat. Sear chicken thighs, skin-side down, until golden brown (about 5–6 minutes). Flip and cook for another 2–3 minutes. Remove and set aside.
Lower the heat slightly and add 1–2 tablespoons of butter. Sauté the leeks with a pinch of salt, black pepper, coriander, and red pepper flakes (if using). Cook for 5–6 minutes, until softened.
Add garlic and cook for 30 seconds.
Add the pearl couscous and toast for 2–3 minutes, stirring to coat in the butter and aromatics.
Pour in 2 to 2½ cups of chicken broth (start with 2 cups and add more if needed) and season with a pinch of salt. Increase the heat and bring to a gentle boil.
Once simmering, nestle the chicken back into the pan. Cover with a lid or foil, reduce heat to low, and simmer for 12–15 minutes, or until the couscous is tender and the chicken is cooked through.
Remove the chicken and set it aside. Fluff the couscous, then stir in another tablespoon of butter and a handful of Parmesan. Add a splash more broth if needed to loosen it up.
Stir in the peas, lemon zest, lemon juice, and fresh dill. Taste and adjust the seasoning with more salt, lemon, dill, butter, or Parmesan as needed.
Return the chicken to the pan for serving, and finish with a drizzle of olive oil, cracked black pepper, and extra dill and Parmesan.

Servings and Timing

This recipe yields 2-3 generous servings, making it perfect for a small family dinner or a meal with leftovers for one or two people. The preparation takes about 15 minutes, with cooking time around 30 minutes, for a total time of 45 minutes from start to finish. Each serving contains approximately 500 calories, offering a balanced meal with protein, carbohydrates, and vegetables all in one dish.

Variations

Mediterranean Twist: Substitute the dill with fresh oregano and rosemary, add halved cherry tomatoes and olives during the last few minutes of cooking, and use feta cheese instead of Parmesan.

Vegetarian Option: Skip the chicken and use vegetable broth instead of chicken broth. Add roasted mushrooms, asparagus, or artichoke hearts for hearty flavor and texture.

Herb Garden Version: Expand beyond dill by incorporating a mixture of fresh herbs like parsley, tarragon, chives, and basil for a vibrant herb-forward dish.

Lemon-Garlic Emphasis: Double the lemon zest and garlic, and add capers for a bright, punchy flavor profile that highlights the citrus notes.

Autumn Adaptation: Replace leeks with shallots, use butternut squash cubes instead of peas, and swap dill for sage to create a fall-inspired variation.

Spicy Kick: Increase the red pepper flakes and add a diced jalapeño with the leeks for heat-lovers.

Seafood Substitution: Use large shrimp or scallops instead of chicken for a seafood version that cooks even faster.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight, making this dish excellent for meal prep.

Freezing: While you can freeze this dish, the texture of the couscous may change slightly upon thawing. For best results, freeze the chicken and couscous mixture separately in freezer-safe containers for up to 2 months.

Reheating on Stovetop: The best way to reheat this dish is on the stovetop over medium-low heat. Add a splash of chicken broth or water to prevent the couscous from drying out, and cover with a lid until heated through (about 5-7 minutes). Stir occasionally.

Microwave Reheating: For quick reheating, place a portion in a microwave-safe dish, add a tablespoon of water or broth, cover with a microwave-safe lid or paper towel, and heat on 70% power for 2-3 minutes, stirring halfway through.

Serving After Storage: After reheating, brighten up the dish with a fresh squeeze of lemon juice and a sprinkle of fresh herbs to restore some of the vibrant flavors that may have diminished during storage.

FAQs

Can I use boneless, skinless chicken thighs or breasts instead?

Yes, you can substitute boneless, skinless chicken thighs or breasts. Boneless thighs will still provide good flavor, though you’ll miss the richness that skin-on pieces offer. If using chicken breasts, reduce the cooking time to avoid drying them out – they’ll likely need only 8-10 minutes when nestled in the couscous.

What is pearl couscous and can I substitute something else?

Pearl couscous (Israeli couscous) is a pasta-like product made from wheat flour shaped into small pearls. Good substitutes include orzo pasta, small pasta shapes like stelline or acini de pepe, or even small-grain rice like arborio. Cooking times may vary with substitutions.

How do I properly clean leeks?

Leeks often harbor dirt between their layers. To clean them, slice the leeks as directed, then place the slices in a bowl of cold water. Swish them around and let them sit for a few minutes so the dirt sinks to the bottom. Lift the leeks out of the water (rather than pouring them through a strainer) and pat dry before using.

Can I make this dish ahead of time?

Yes, this dish reheats well and sometimes tastes even better the next day as the flavors meld. For best results, store the chicken separately from the couscous mixture if preparing more than a day ahead, and reheat gently with a splash of broth to maintain moisture.

Is this recipe freezer-friendly?

The dish can be frozen, though the texture of the couscous may become slightly softer when thawed and reheated. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating with additional broth.

What can I use instead of dill if I don’t have it?

Fresh parsley is the most versatile substitute, but chives, tarragon, or basil would also work well. Each herb will give the dish a different character – tarragon has an anise-like quality, while basil offers a more Mediterranean profile.

Can I make this recipe dairy-free?

Absolutely. Replace the butter with additional olive oil or a plant-based butter alternative, and either omit the cheese or use a dairy-free cheese alternative. The dish will lose some richness but will still be delicious.

What sides pair well with this one-pan meal?

This dish is essentially a complete meal on its own, but a simple green salad with a light vinaigrette makes a perfect accompaniment. For heartier appetites, crusty bread for soaking up the flavorful broth is always welcome at the table.

How can I tell when the chicken is fully cooked?

The safest way is to use an instant-read thermometer – chicken should reach an internal temperature of 165°F (74°C). Without a thermometer, ensure the juices run clear when the thickest part of the thigh is pierced, and the meat is no longer pink.

Can I use regular couscous instead of pearl couscous?

Regular couscous requires a different cooking method and won’t work as a direct substitute in this recipe. It cooks much faster and doesn’t need simmering with the chicken. If you only have regular couscous, you’ll need to adjust the recipe significantly – cook the chicken completely first, then prepare the couscous separately according to package directions before combining.

Conclusion

This One-Pan Spring Chicken and Pearl Couscous is the epitome of practical gourmet cooking – a dish that delivers restaurant-quality flavor with minimal effort and cleanup. The combination of tender chicken, chewy pearl couscous, and spring vegetables creates a balanced meal that’s as nutritious as it is delicious. What makes this recipe truly special is its adaptability; it can be customized to suit your pantry, preferences, or the season. Whether you’re cooking for family on a busy weeknight or looking to impress guests without spending hours in the kitchen, this dish delivers both comfort and sophistication. Master this recipe, and you’ll have a reliable go-to meal that can be transformed in countless ways while maintaining its approachable elegance and satisfying appeal.

One-Pan Spring Chicken and Pearl Couscous