Creamy Greek Chicken & Pearl Couscous

Experience the sun-drenched flavors of the Mediterranean with this Creamy Greek Chicken & Pearl Couscous Bake. This comforting one-pan meal brings together succulent chicken thighs, nutty pearl couscous, and vibrant baby spinach in a velvety, lemony sauce. Finished with a generous sprinkle of tangy feta and salty Parmesan, it is a wholesome dinner that delivers maximum flavor with minimal effort.

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The beauty of this dish lies in the pearl (or Israeli) couscous. Unlike traditional tiny couscous, these larger pearls maintain their shape and develop a satisfying, pasta-like texture as they simmer in the herb-infused chicken broth and milk. This creates a luxurious, creamy base for the marinated chicken to rest upon while it bakes to golden perfection.

Ingredients

• Chicken: 4 boneless, skinless chicken thighs (about 500 g), 1 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, Zest of 1 lemon
• Couscous & Vegetables: 1 cup (180 g) pearl couscous, 1 small yellow onion (finely chopped), 3 cloves garlic (minced), 2 cups (60 g) baby spinach (roughly chopped), 1 cup (240 ml) low-sodium chicken broth, ¾ cup (180 ml) whole milk, Juice of 1 lemon, ½ cup (75 g) crumbled feta cheese, ¼ cup (20 g) grated Parmesan cheese
• Garnish (optional): Fresh dill or parsley (chopped), Lemon wedges

Instructions

Step 1: Preheat and Marinate

Preheat your oven to 400°F (200°C). In a medium bowl, toss the chicken thighs with olive oil, oregano, garlic powder, salt, pepper, and lemon zest. Let the chicken marinate for at least 10 minutes to develop flavor.

Step 2: Sauté Aromatics

Heat a drizzle of olive oil in a large ovenproof skillet or casserole dish over medium heat. Sauté the chopped onion until soft (about 3 minutes), then stir in the minced garlic for an additional minute.

Step 3: Toast the Couscous

Add the pearl couscous to the skillet and toast, stirring frequently, for about 2 minutes until it becomes lightly golden and nutty.

Step 4: Combine Liquids

Pour in the chicken broth, milk, and lemon juice. Stir in the chopped spinach, half of the crumbled feta, and all of the Parmesan cheese until well combined.

Step 5: Assemble and Bake

Nestle the marinated chicken thighs on top of the couscous mixture. Transfer the skillet to the oven and bake uncovered for 30–35 minutes.

Step 6: Finish and Serve

Ensure the chicken is cooked through (internal temp 165°F/74°C). Remove from the oven, sprinkle with the remaining feta and fresh herbs, and serve immediately with lemon wedges.

Zusatztipps für die Zubereitung

For the best results, use an instant-read thermometer to ensure the chicken reaches exactly 165°F (74°C), keeping it juicy. If you have dietary concerns, always verify that your pearl couscous is certified gluten-free, as standard varieties contain wheat. Additionally, be sure to check dairy labels for specific allergen information regarding the milk and cheeses used.

Varianten und Anpassungen

This recipe is highly adaptable. You can substitute chicken breasts for thighs, though you may need to reduce the baking time slightly to avoid drying them out. For an even more decadent sauce, swap a portion of the milk for heavy cream. To lean further into the Mediterranean profile, consider adding chopped sun-dried tomatoes or briny kalamata olives into the couscous mixture before baking.

Serviervorschläge

Serve this bake straight from the skillet for a rustic presentation. It pairs exceptionally well with a crisp Greek salad featuring cucumbers, tomatoes, and red onion. A side of warm, crusty bread is also highly recommended to soak up every drop of the creamy, lemony sauce.

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Whether you are hosting a casual dinner party or looking for a reliable weeknight staple, this Creamy Greek Chicken & Pearl Couscous Bake is a guaranteed crowd-pleaser. With its bright citrus notes and comforting textures, it brings a taste of the Mediterranean directly to your dinner table.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work well in this dish. They typically cook faster than thighs, so check for doneness after 25 minutes of baking to prevent drying out. Consider slicing them into smaller pieces for more even cooking.

→ What can I substitute for pearl couscous?

Regular couscous, orzo pasta, or even rice can replace pearl couscous. Adjust cooking liquid and time accordingly — regular couscous needs less liquid and cooks faster, while rice requires more liquid and longer baking time. For gluten-free options, use quinoa or gluten-free couscous.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave at 50% power or in a covered dish at 350°F (175°C) until warmed through. You may need to splash in a little extra milk or broth to restore creaminess.

→ Can I make this dairy-free?

Replace the whole milk with unsweetened coconut milk, almond milk, or chicken broth for extra creaminess. Substitute the feta and Parmesan with dairy-free cheese alternatives or nutritional yeast. The result will still be flavorful, though the texture will be slightly different.

→ What vegetables can I add to this bake?

Chopped bell peppers, zucchini, artichoke hearts, or sun-dried tomatoes would complement the Greek flavors beautifully. Add heartier vegetables like peppers or zucchini with the onions, and delicate ingredients like artichokes or sun-dried tomatoes when you add the spinach.

→ Can I prepare this ahead of time?

You can marinate the chicken and chop all vegetables up to a day in advance. Store them separately in the refrigerator. For best results, assemble the dish just before baking, as the couscous will absorb liquid if it sits too long before cooking.