One Pan Chicken & Artichoke Couscous Recipe
This One Pan Chicken & Artichoke Couscous recipe combines tender, flavorful chicken thighs with nutty pearl couscous and tangy artichoke hearts, all cooked together in a single skillet for an easy, wholesome meal. Bright lemon zest and fresh herbs add vibrant freshness, while Parmesan cheese tops it off with a savory finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 serving
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and pepper, to taste
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 teaspoons fresh lemon zest, divided
Cooking Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- ½ sweet onion, diced
- 4 garlic cloves, minced
- 1 ½ cups uncooked pearl couscous
- 2 ¼ cups chicken stock
- 2 (14 ounce) cans artichoke hearts, drained
- 1 lemon, thinly sliced (optional, for garnish)
- ¼ cup fresh herbs (such as parsley, basil, and chives), chopped
- 3 tablespoons Parmesan cheese, for topping
Instructions
- Season the Chicken: Liberally season the chicken thighs all over with kosher salt and pepper. In a small bowl, mix garlic powder, dried basil, dried oregano, and 1 teaspoon of fresh lemon zest, then sprinkle this seasoning blend evenly over the chicken.
- Brown the Chicken: Heat olive oil in a 12-inch skillet or Dutch oven over medium heat. Add the seasoned chicken thighs and brown each side for 2 to 3 minutes until golden. Remove the chicken from the pan and set aside on a plate.
- Sauté Onions and Garlic: Add unsalted butter to the skillet. Stir in diced onions and minced garlic with a pinch of salt, cooking for about 5 minutes until softened and fragrant.
- Toast the Couscous: Stir in the pearl couscous and the remaining 1 teaspoon of lemon zest. Cook for 3 to 5 minutes, stirring frequently, to lightly toast the couscous. Then add the drained artichoke hearts and stir to combine.
- Add Stock and Chicken Back: Pour in the chicken stock and nestle the browned chicken thighs back into the skillet among the couscous and artichokes. Add lemon slices on top if desired for extra flavor and garnish.
- Simmer Covered: Cover the pan with a lid and cook for 15 minutes over medium-low heat, allowing the couscous to absorb the stock and the chicken to cook through fully.
- Finish and Serve: Remove the lid and fluff the couscous gently with a fork. Top with chopped fresh herbs and sprinkle with Parmesan cheese before serving.
Notes
- Use pearl couscous (also called Israeli couscous) for best texture; regular couscous may cook too quickly or become mushy.
- For extra flavor, you can marinate the chicken thighs briefly in some lemon juice and herbs before cooking.
- If you prefer a lighter dish, substitute butter with olive oil.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Adjust seasoning with additional salt and pepper after cooking if needed.
