Creamy Greek Chicken Pearl Couscous Bake (Print version)

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

# Required ingredients:

→ 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

# How to make it:

01 - Preheat the 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 2–3 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 25–30 minutes, or until the chicken is cooked through and the couscous is tender.
11 - Remove from oven. Let rest for 5 minutes. Garnish with fresh dill or parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor as the chicken juices mingle with the creamy couscous base.
  • Chicken thighs stay impossibly tender and juicy while the couscous absorbs all those Mediterranean flavors, creating something that tastes far more complicated than it actually is.
  • It's the kind of dish that feels fancy enough for a dinner party but simple enough to make on a random weeknight when you're tired.
02 -
  • The difference between this dish succeeding and failing hinges on not overcooking the spinach before it goes in, so add it at the last moment before the sauce and let the residual heat do the work.
  • Pearl couscous needs more liquid than regular couscous, so don't skimp on the broth or you'll end up with a gummy, stuck-together mess instead of fluffy individual grains.
03 -
  • Don't skip the searing step on the chicken because those golden-brown bits on the outside create deeper flavor through something called the Maillard reaction, which fancy cooks talk about constantly for good reason.
  • If your cream mixture looks like it's separating or looks curdled, that means your heat was too high, so remember to keep everything at a gentle simmer rather than a rolling boil, and the Greek yogurt will stay creamy and smooth.
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