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, then mix garlic powder, basil, oregano, and 1 teaspoon lemon zest. Sprinkle over the chicken.
- Heat olive oil in a skillet over medium heat. Brown the chicken on both sides for about 2 to 3 minutes. Transfer to a plate.
- Melt butter in the skillet and cook onions and garlic with a pinch of salt for 5 minutes.
- Stir in the couscous and remaining lemon zest, cooking for another 3 to 5 minutes until toasted. Mix in the artichoke hearts.
- Add chicken stock and return chicken thighs to the pan, nestling them into 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust the herbs to your taste for a different flavor profile.
This dish can be made ahead and reheated for easy meal prep.
Feel free to add vegetables like spinach or peas for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 800
- Sugar: 3g
- Sodium: 1100mg
- Fat: 36g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 4g
- Protein: 55g
- Cholesterol: 155mg