Creamy Greek Chicken Pearl Couscous (Print version)

Tender lemon chicken baked with pearl couscous, spinach, and feta in a creamy Mediterranean sauce.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon dried thyme
05 - 1 teaspoon garlic powder
06 - Zest and juice of 1 lemon
07 - Salt and freshly ground black pepper to taste

→ Couscous & Vegetables

08 - 1 cup pearl couscous
09 - 2 cups low-sodium chicken broth
10 - 3 cups fresh baby spinach
11 - 1 medium red onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1/2 cup crumbled feta cheese
14 - 1/2 cup Greek yogurt
15 - 1/4 cup heavy cream

→ Garnish

16 - 2 tablespoons chopped fresh dill or parsley
17 - Lemon wedges

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - In a large bowl, combine chicken thighs with olive oil, oregano, thyme, garlic powder, lemon zest, lemon juice, salt, and pepper. Toss to coat well.
03 - Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 2 to 3 minutes per side until lightly golden but not cooked through. Remove and set aside.
04 - In the same skillet, add a splash of olive oil if needed. Sauté the chopped onion for 3 minutes until softened. Add minced garlic and cook for 1 minute.
05 - Stir in pearl couscous and toast for 2 minutes until lightly golden.
06 - Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
07 - Add spinach and stir until just wilted.
08 - Stir in Greek yogurt and heavy cream until combined.
09 - Return the chicken thighs to the skillet, nestling them into the couscous mixture. Sprinkle crumbled feta over the top.
10 - Transfer the skillet to the oven and bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and the couscous is tender.
11 - Remove from oven and let rest for 5 minutes. Garnish with fresh dill or parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • It's a genuine one-pan dinner that actually lives up to the promise, meaning less cleanup and more time enjoying your meal.
  • The creamy feta sauce is so addictive that even people who claim they don't like Greek food end up asking for seconds.
  • Pearl couscous has this perfect chewy texture that feels more substantial than regular couscous, making the whole dish more satisfying.
02 -
  • Don't skip the searing step even though it feels like an extra thing; those golden bits on the chicken add flavor and the crust matters more than you'd think.
  • Pearl couscous absorbs liquid differently than regular couscous, so if you can't find Israeli couscous specifically, your cooking time might change and the texture could be completely different.
03 -
  • Make sure your skillet is actually oven-safe before you transfer it; cast iron works beautifully, and most stainless steel skillets do too, but check if the handle is oven-safe.
  • If the top starts browning too quickly while baking, loosely tent it with foil for the last 10 minutes so the couscous can finish cooking without the surface burning.
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