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!
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?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!