One-Pan Lemon Chicken and Couscous with Lemons and Herbs
Tender lemon-herb chicken and fluffy couscous come together in one skillet for a simple yet flavor-packed Mediterranean meal. Fresh herbs, garlic, and a touch of olive oil create a vibrant balance of comfort and freshness — perfect for quick lunches or cozy dinners.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Chicken
2 boneless, skinless chicken breasts (or 3 thighs)
1 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
½ tsp dried oregano
½ tsp thyme (or rosemary)
Salt & pepper, to taste
For the Couscous
1 tbsp olive oil
1 small onion or shallot, finely chopped
2 garlic cloves, minced
¾ cup couscous (regular or pearl/Israeli couscous)
1 ¼ cups low-sodium chicken broth (or vegetable broth)
½ tsp salt
1 tbsp lemon juice
½ tsp lemon zest
1 tbsp chopped fresh parsley or dill
Optional Add-ins
½ cup cherry tomatoes, halved
½ zucchini, diced
1 tbsp capers or sliced olives for a salty kick
Instructions
1. Marinate the Chicken
1. In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. Coat chicken evenly and marinate for 15–30 minutes (or longer for deeper flavor).
2. Cook the Chicken
1. Heat a large skillet over medium heat and drizzle with olive oil.
2. Sear chicken for 4–5 minutes per side, until golden brown and cooked through.
3. Remove from the pan and set aside on a plate.
3. Sauté the Aromatics
1. In the same skillet, add a bit more olive oil if needed.
2. Add chopped onion and sauté for 2–3 minutes until soft.
3. Add garlic and cook 30 seconds until fragrant.
4. Cook the Couscous
1. Stir in couscous and toast lightly for 1–2 minutes.
2. Add broth, lemon juice, and salt. Bring to a simmer.
3. Reduce heat, cover, and cook 8–10 minutes (or per package directions) until liquid is absorbed.
5. Combine and Finish
1. Once couscous is cooked, fluff with a fork and stir in lemon zest, parsley, and any optional add-ins (like tomatoes or zucchini).
2. Nestle the cooked chicken back into the pan.
3. Squeeze a bit of fresh lemon over the top and cover for 2 minutes to warm everything through.
6. Serve
Serve warm straight from the pan.
Garnish with extra herbs, lemon slices, or a drizzle of olive oil for a fresh, Mediterranean finish.
Notes & Tips
For extra lemon flavor, roast thin lemon slices in the pan alongside the chicken.
Use pearl couscous for a chewier texture and a more rustic presentation.
This dish pairs beautifully with a dollop of Greek yogurt or tzatziki.
Add spinach or arugula at the end for a boost of greens.
❓ frequently asked questions FAQs
Q: Can I make this vegetarian?
Yes — replace chicken with chickpeas or grilled halloumi and use vegetable broth.
Q: Can I meal prep this?
Definitely! It keeps well for 3–4 days in the fridge and tastes even better the next day.
Q: Can I use quinoa instead of couscous?
Yes, but increase broth to 1½ cups and cook for 15 minutes instead of 10.
Nutritional Information
Calories: 480 kcal
Protein: 35 g
Carbohydrates: 45 g
Fat: 16 g
Fiber: 4 g