One-Pan Lemon Chicken, Broccoli & Pearl Couscous
One-Pan Lemon Chicken, Broccoli & Pearl Couscous
Ingredients
For the Chicken
- 4 boneless, skin-on chicken thighs, about 1 1/2 pounds total
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Couscous & Vegetables
- 1 tablespoon olive oil
- 1 lemon, thinly sliced
- 1/2 red onion, thinly sliced
- 4 cups broccoli florets, from about 1 pound of broccoli
- 3 cloves garlic, minced
- 1 1/2 cups pearl couscous
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the garlic powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Season both sides of the chicken thighs generously with this spice blend.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once shimmering, add the seasoned chicken thighs, skin-side down. Sear for 5 to 7 minutes per side, until golden brown and crispy. Remove the chicken from the skillet and set aside on a plate.
⏱️ 12 min
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the thinly sliced lemon rounds and sear for 1 to 2 minutes per side, until lightly caramelized. Remove the lemons from the skillet and set aside with the chicken.
⏱️ 3 min
- 4
Add the sliced red onion to the skillet and sauté for 3 to 4 minutes, until softened. Add the broccoli florets and sauté for another 2 to 3 minutes, stirring occasionally, until slightly tender-crisp.
⏱️ 7 min
- 5
Stir in the minced garlic and pearl couscous. Cook for 1 to 2 minutes, stirring constantly, until the couscous is lightly toasted and fragrant. Season with an additional 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 3 min
- 6
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1 minute until slightly reduced. Stir in the chicken broth and bring the mixture to a gentle simmer.
⏱️ 3 min
- 7
Nestle the seared chicken thighs and lemon slices back into the skillet, ensuring they are partially submerged in the liquid. Cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Cook for 13 minutes, or until the couscous has absorbed most of the liquid and the chicken is cooked through (internal temperature of 165°F).
⏱️ 13 min•🌡️ 165
- 8
Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the couscous to fully plump and the flavors to meld. Garnish with fresh chopped parsley before serving directly from the pan.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Lemon Chicken, Broccoli & Pearl Couscous
Ingredients
For the Chicken
- 4 boneless, skin-on chicken thighs, about 1 1/2 pounds total
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Couscous & Vegetables
- 1 tablespoon olive oil
- 1 lemon, thinly sliced
- 1/2 red onion, thinly sliced
- 4 cups broccoli florets, from about 1 pound of broccoli
- 3 cloves garlic, minced
- 1 1/2 cups pearl couscous
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the chicken thighs dry with paper towels. In a small bowl, combine the garlic powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Season both sides of the chicken thighs generously with this spice blend.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once shimmering, add the seasoned chicken thighs, skin-side down. Sear for 5 to 7 minutes per side, until golden brown and crispy. Remove the chicken from the skillet and set aside on a plate.
⏱️ 12 min - 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the thinly sliced lemon rounds and sear for 1 to 2 minutes per side, until lightly caramelized. Remove the lemons from the skillet and set aside with the chicken.
⏱️ 3 min - 4
Add the sliced red onion to the skillet and sauté for 3 to 4 minutes, until softened. Add the broccoli florets and sauté for another 2 to 3 minutes, stirring occasionally, until slightly tender-crisp.
⏱️ 7 min - 5
Stir in the minced garlic and pearl couscous. Cook for 1 to 2 minutes, stirring constantly, until the couscous is lightly toasted and fragrant. Season with an additional 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 3 min - 6
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1 minute until slightly reduced. Stir in the chicken broth and bring the mixture to a gentle simmer.
⏱️ 3 min - 7
Nestle the seared chicken thighs and lemon slices back into the skillet, ensuring they are partially submerged in the liquid. Cover the skillet with a tight-fitting lid and reduce the heat to medium-low. Cook for 13 minutes, or until the couscous has absorbed most of the liquid and the chicken is cooked through (internal temperature of 165°F).
⏱️ 13 min•🌡️ 165 - 8
Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the couscous to fully plump and the flavors to meld. Garnish with fresh chopped parsley before serving directly from the pan.
⏱️ 5 min