One Pan Chicken Artichoke Couscous.
This one pan chicken artichoke couscous is the ideal spring meal! Juicy, tender chicken made in one pan with artichoke hearts and lemony couscous is a satisfying, delicious and so easy to make. Comes together quickly for a weeknight meal!
Here’s an easy, delish meal that you can make in one pan!
This chicken and artichoke couscous is super simple but absolutely packed with flavor, from the chicken thighs, to the lemony herby couscous and the briney artichokes. It’s delicious, satisfying and ideal for a weeknight meal.
I love almost anything that can be made in one pan and Eddie loves anything with chicken thighs, so this works great for us. The kids love couscous and will happily eat the chicken thighs if they are juicy and tender and shredded, so it’s usually a win all around.
Which doesn’t always happen.
So when it does… I’m all for it.
I always associate artichokes with April. Maybe it’s the whole “A” thing or just a spring thing, but it’s the time of year when I’m craving artichokes the most! All lemony and wonderful. Briney, a little tart, even a little buttery.
This is how I make it!
First up, the chicken thighs. You want to sear the heck out of them. Brown them until they are nice and golden because not only will it give the chicken tons of flavor, it leaves those little brown bits in the pan. And that makes everything else taste amazing too.
Once the chicken thighs are browned, I start the couscous. This is so simple. I toast it in the same pan to add more depth of flavor. This makes such a huge difference and it’s a step that takes mere minutes.
Chicken stock is our base from this dish so that goes into the pan. Next, we nestle the thighs right back into the couscous. Along with some lemon. And of course, the artichoke hearts are in there too. YUM.
This whole thing just simmers on the stovetop, covered, until the couscous is tender. It only takes about 12 to 15 minutes!
Finally, a few fresh herbs to make things bright and pretty. I may sprinkle on some parmesan and do a squeeze of lemon over the whole thing. The flavor is out of this world. Lemony, garlicky, briney, rich and juicy.
Amazing!
I find that a lot of one pan dishes that don’t work out use larger cuts of pasta or rice. But pearl couscous is almost foolproof and it will always work. It cooks so quickly and is so tender! It’s also just very… enjoyable to eat. If that makes sense.
I make a version of this dish frequently and it’s so easy to customize based on what’s in your fridge. Or what you love! My one pan lemon chicken couscous is the most nuetral base for the recipe, then I add in other ingredients (like I do here) to make it fancier or different. Essentially just adding some variety to our dinners.
Juicy, tender chicken with tiny pasta or grains is just wonderful! Plus, then you can shred the chicken and it’s super simple to enjoy. Great for leftovers too. Or for kids. Really the options are endless.
One Pan Chicken Artichoke Couscous
One Pan Chicken & Artichoke Couscous
Ingredients
- 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 tablespoons olive oil
- 2 tablespoon 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 all over liberally with salt and pepper. Stir together the garlic powder, basil, oregano and 1 teaspoon lemon zest. Sprinkle it all over the chicken.
- Heat the olive oil in a 12-inch skillet or dutch oven over medium heat. Add the chicken and brown on both sides, about 2 to 3 minutes per side. Transfer the chicken to a plate.
- Add the butter to the skillet. Stir in the onions and garlic with a pinch of salt. Cook for 5 minutes.
- Stir in the couscous and remaining teaspoon of lemon zest. Cook for another 3 to 5 minutes, stirring as the couscous toasts. Stir in the artichoke hearts.
- Pour in the chicken stock. Add the chicken thighs back to the pan too, nestling them in with the couscous. Add some lemon slices if desired.
- Cover the pan and cook for 15 minutes.
- Remove the lid and fluff the couscous a bit. Top with a bunch of chopped fresh herbs, some parmesan cheese and serve.
Did you make this recipe?
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Easy spring comfort food!
