One-Pan Spring Chicken and Pearl Couscous

This One-Pan Spring Chicken and Pearl Couscous is the kind of weeknight dinner that’s just as easy as it is delicious. Seared chicken thighs simmer with buttery leeks and pearl couscous, then get finished with peas, fresh dill, and a sprinkle of Parmesan or feta. It’s cozy, bright, and endlessly customizable — swap in orzo or rice, toss in mushrooms or asparagus, and make it your own!

Ingredients:

4 bone-in, skin-on chicken thighs (or boneless if preferred)

Salt and pepper to taste

1 tsp garlic powder

1 tsp smoked paprika (optional)

2 tbsp olive oil

2 - 4 tbsp butter

2 leeks, white and light green parts only, cleaned, halved and thinly sliced

1/2 tsp ground coriander (optional)

1 tsp red pepper flakes (optional)

4 - 6 cloves garlic, minced (to taste)

1 cup pearl couscous

1/3 cup dry white wine (optional)

2 to 2½ cups chicken broth, depending on how saucy you want it

1/2 cup - 1 cup freshly grated parmesan cheese (or feta or goat cheese)

1 cup frozen peas

Zest of 1 lemon

Juice of 1/2 lemon (plus more to taste)

2 tbsp fresh dill or parsley, chopped (plus more for garnish)

Instructions:

1. Pat the chicken dry and season both sides with salt, pepper, garlic powder, and smoked paprika.

2. Heat olive oil in a large skillet or Dutch oven over medium heat. Sear chicken thighs, skin-side down, until golden brown (about 5–6 minutes). Flip and cook another 2–3 minutes. Remove and set aside.

3. Lower the heat slightly and add 1–2 tablespoons of butter. Sauté the leeks with a good pinch of salt, black pepper, and, if using, coriander and red pepper flakes. Cook for 5-6 minutes, until softened.

4. Add garlic and cook for 30 seconds.

5. Add the pearl couscous and toast for 2–3 minutes, stirring to coat in the butter and aromatics.

6. Deglaze the pan with white wine (if using), scraping up any brown bits. Let it reduce for 1–2 minutes.

7. Pour in 2 to 2½ cups of chicken broth (start with 2 and add more if needed) and season with a pinch of salt. Increase the heat and bring to a gentle boil.

8. Once simmering, nestle the chicken back into the pan. Cover with a lid or foil, reduce heat to low, and simmer for 12–15 minutes, or until the couscous is tender and the chicken is cooked through.

9. Remove the chicken and set it aside. Fluff the couscous, then stir in another tablespoon of butter and a handful of Parmesan. Add a splash more broth if needed to loosen it up.

10. Stir in the peas, lemon zest, lemon juice, and fresh dill. Taste and adjust the seasoning with more salt, lemon, dill, butter, or Parmesan as needed.

11. Return the chicken to the pan for serving, and finish with a drizzle of olive oil, cracked black pepper, and extra dill and Parmesan. Serve and enjoy!

Servings: 2-3

Prep Time: 15 minutes

Cook Time: 30 minutes