Description
This One-Pan Spring Chicken and Pearl Couscous is a cozy and bright weeknight dinner made with seared chicken thighs, buttery leeks, and pearl couscous, all simmered together with peas, fresh dill, and a sprinkle of Parmesan or feta. It’s quick, easy, and endlessly customizable for any night of the week!
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)
Instructions
- 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. Serve and enjoy!
Notes
You can customize the recipe by using boneless chicken if preferred.
Adjust the amount of chicken broth based on how saucy you’d like the dish to be.
Feel free to substitute Parmesan with feta or goat cheese for a different flavor.
Fresh parsley can be used instead of dill.
Additional seasoning or butter can enhance the flavor as per preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pan Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
