Creamy Greek Chicken & Pearl Couscous (Print version)

A comforting one-pan bake combining tender chicken, creamy pearl couscous, spinach, and feta with bright lemon flavors.

# 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 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 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 - 3/4 cup whole milk
14 - Juice of 1 lemon
15 - 1/2 cup crumbled feta cheese
16 - 1/4 cup grated Parmesan cheese

→ Garnish

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

# Steps:

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 soft, approximately 3 minutes. Stir in the garlic and cook for 1 minute more.
04 - Add pearl couscous and toast, stirring, 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.
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 couscous is creamy and tender.
08 - Remove from oven. Sprinkle with remaining feta and fresh herbs. Serve with lemon wedges.

# Cooking tips:

01 -
  • Everything cooks in one pan, so cleanup is blissfully minimal—just how I like it.
  • The chicken stays impossibly tender while the couscous soaks up all that lemon-cream magic.
  • It's fancy enough to serve guests, but casual enough for a weeknight when you're too tired to think.
02 -
  • Use an ovenproof skillet—if your pan isn't oven-safe, everything goes into a casserole dish instead; don't skip this step or you'll end up with a melted handle situation.
  • Don't stir the chicken halfway through baking; let it sit undisturbed so it develops that golden skin instead of steaming itself.
03 -
  • If your skillet isn't quite wide enough and the chicken is stacked, it might need an extra 5–10 minutes to cook through; use a meat thermometer to be sure rather than guessing.
  • Add a splash of heavy cream to the milk if you want an even richer sauce, or stir in a spoonful of cream cheese for tanginess and depth.
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