Creamy Greek Chicken Pearl Couscous Bake (Print Version)

A comforting one-pan bake with tender chicken, pearl couscous, spinach, and feta in a creamy lemony sauce.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs, approximately 1.1 lbs
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
07 - Zest of 1 lemon

→ Couscous & Vegetables

08 - 1 cup pearl couscous
09 - 1 small yellow onion, finely chopped
10 - 3 cloves garlic, minced
11 - 2 cups baby spinach, roughly chopped
12 - 1 cup low-sodium chicken broth
13 - ¾ cup whole milk
14 - Juice of 1 lemon
15 - ½ cup crumbled feta cheese
16 - ¼ cup grated Parmesan cheese

→ Garnish

17 - Fresh dill or parsley, chopped
18 - Lemon wedges

# Steps to Follow:

01 - Preheat the oven to 400°F.
02 - In a bowl, toss chicken thighs with olive oil, oregano, garlic powder, salt, pepper, and lemon zest. Set aside to marinate for at least 10 minutes.
03 - In a large ovenproof skillet or casserole dish, heat a drizzle of olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for 1 minute more.
04 - Add pearl couscous and toast, stirring continuously, for 2 minutes until lightly golden.
05 - Pour in chicken broth, milk, and lemon juice. Stir in chopped spinach, half of the feta, and all the Parmesan cheese.
06 - Nestle the marinated chicken thighs on top of the couscous mixture.
07 - Transfer the skillet to the oven and bake uncovered for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the couscous becomes creamy and tender.
08 - Remove from oven. Sprinkle with remaining feta and fresh herbs. Serve with lemon wedges.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is as easy as the actual cooking.
  • The couscous turns impossibly creamy without any stirring or babysitting.
  • It tastes like you spent hours on it, but most of that time is hands-off in the oven.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip toasting the couscous, it adds a depth of flavor that raw couscous just doesn't have.
  • If your skillet isn't ovenproof, transfer everything to a casserole dish before baking.
  • Let the dish rest for 5 minutes after it comes out of the oven so the sauce thickens up a bit.
  • Check the couscous halfway through baking, if it looks dry, add a splash more broth or milk.
03 -
  • Use a meat thermometer to check the chicken, overcooked thighs lose that juicy tenderness.
  • If you love garlic, add an extra clove or two, this dish can handle it.
  • Zest the lemon before you juice it, it's so much easier that way.
  • Let the chicken rest in the marinade while you prep the couscous base, even 10 minutes makes a difference.
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