Creamy Greek Chicken & Pearl Couscous (Printable)

Tender Greek lemon chicken baked with pearl couscous, fresh spinach, and creamy feta in one skillet for an easy Mediterranean meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon dried thyme
05 - 1 teaspoon garlic powder
06 - Zest and juice of 1 lemon
07 - Salt and freshly ground black pepper to taste

→ Couscous & Vegetables

08 - 1 cup pearl couscous
09 - 2 cups low-sodium chicken broth
10 - 3 cups fresh baby spinach
11 - 1 medium red onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1/2 cup crumbled feta cheese
14 - 1/2 cup Greek yogurt
15 - 1/4 cup heavy cream

→ Garnish

16 - 2 tablespoons chopped fresh dill or parsley
17 - Lemon wedges

# Directions:

01 - Preheat the oven to 375°F (190°C).
02 - In a large bowl, combine chicken thighs with olive oil, oregano, thyme, garlic powder, lemon zest, lemon juice, salt, and pepper. Toss to coat well.
03 - Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 2 to 3 minutes per side until lightly golden but not cooked through. Remove and set aside.
04 - In the same skillet, add a splash of olive oil if needed. Sauté the chopped onion for 3 minutes until softened. Add minced garlic and cook for 1 minute.
05 - Stir in pearl couscous and toast for 2 minutes until lightly golden.
06 - Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
07 - Add spinach and stir until just wilted.
08 - Stir in Greek yogurt and heavy cream until combined.
09 - Return the chicken thighs to the skillet, nestling them into the couscous mixture. Sprinkle crumbled feta over the top.
10 - Transfer the skillet to the oven and bake, uncovered, for 25 to 30 minutes, or until the chicken is cooked through and the couscous is tender.
11 - Remove from oven. Let rest for 5 minutes. Garnish with fresh dill or parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • One pan means one cleanup, and somehow the chicken juices make the couscous taste like you've been cooking all day.
  • The feta and cream create this silky sauce that coats everything without needing a separate pot of sauce to manage.
  • It looks impressive enough for guests but honest enough that weeknight cooking feels like a celebration.
02 -
  • Don't skip the searing step, even though it seems like an extra thing. Those golden bits are flavor insurance that makes the whole dish taste more developed.
  • Pearl couscous needs proper liquid and time to absorb it fully, which is why the oven finishing matters more than rushing it on the stovetop.
03 -
  • Use low-sodium chicken broth because the feta is already salty, and you can always adjust salt at the end but you can't take it back.
  • If your skillet isn't oven-safe, transfer everything to a baking dish before the final 25 to 30 minutes, though you'll lose the stove-to-oven convenience that makes this special.
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