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Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs
- kosher salt and pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 2 teaspoons fresh lemon zest
- 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
- ¼ cup fresh herbs, like parsley, basil and chives
- 3 tablespoons parmesan cheese, for topping
Instructions
- Season the chicken with salt and pepper. Mix the garlic powder, basil, oregano, and 1 teaspoon lemon zest, then sprinkle over the chicken.
- Heat olive oil in a 12-inch skillet or Dutch oven over medium heat. Add the chicken and brown for 2 to 3 minutes per side, then transfer to a plate.
- Add butter to the skillet. Stir in onions and garlic with a pinch of salt, cooking for 5 minutes.
- Stir in couscous and remaining lemon zest, cooking for another 3 to 5 minutes until it begins to toast. Add artichoke hearts.
- Pour in chicken stock and return chicken thighs to the pan, nestling them in the couscous. Add lemon slices if desired.
- Cover and cook for 15 minutes.
- Remove the lid, fluff the couscous, and top with chopped fresh herbs and parmesan cheese before serving.
Notes
Feel free to substitute chicken thighs with chicken breasts if preferred.
Garnish with extra fresh herbs for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 130mg