One-Skillet Mediterranean Chicken with Lemon Couscous
This vibrant Mediterranean chicken and couscous dish is made in just one skillet for easy cooking and cleanup. Juicy, herbed chicken is seared to golden perfection, then nestled in fluffy lemon-scented couscous that soaks up all the delicious juices. Studded with sun-dried tomatoes, olives, and fresh herbs, this recipe is loaded with color, texture, and bold flavor — perfect for a busy weeknight or a simple but impressive dinner.
Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4
Ingredients:
For the Chicken:
1.5 lbs (680g) boneless skinless chicken thighs or breasts
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp paprika
1/2 tsp garlic powder
Salt & pepper, to taste
Juice of 1/2 lemon (optional, for marinating)
For the Couscous:
1 cup couscous (preferably pearl/Israeli couscous, but regular works too)
1 1/2 cups chicken broth or water
1 tbsp olive oil or butter
Zest and juice of 1 lemon
1/4 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
1/4 cup Kalamata olives, sliced
1/4 cup red onion, finely chopped
1 clove garlic, minced
Salt and pepper, to taste
Chopped parsley or fresh basil, for garnish
Instructions:
Season and sear the chicken:
Pat the chicken dry and season both sides with oregano, paprika, garlic powder, salt, and pepper.
(Optional: marinate with lemon juice for 15–30 minutes before cooking.)
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sear the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely.
Sauté the aromatics:
In the same skillet, add a bit more oil if needed.
Sauté red onion and garlic for 1–2 minutes until fragrant.
Stir in the couscous and toast for 1–2 minutes until lightly golden.
Add liquid and flavor:
Pour in chicken broth or water.
Add lemon zest, juice, sun-dried tomatoes, and olives. Stir to combine.
Bring to a simmer.
Cook couscous and return chicken:
Reduce heat to low, cover, and cook for about 10 minutes (for pearl couscous) or 5 minutes (for regular couscous), until liquid is mostly absorbed.
Return chicken to the skillet and nestle into the couscous.
Cover and let sit for 5 more minutes off heat to let flavors meld.
Serve and garnish:
Fluff couscous with a fork.
Garnish with chopped parsley, a drizzle of olive oil, and extra lemon wedges if desired.
Serve warm right out of the skillet!
Tips for the Best One-Skillet Mediterranean Chicken
Use pearl couscous for more texture:
It’s heartier and chewier, which holds up beautifully to the bold Mediterranean flavors. But if using regular couscous, just reduce the cook time slightly.
Toast the couscous:
Sautéing it briefly in olive oil before adding liquid brings out a nutty flavor and keeps it from becoming mushy.
Deglaze the pan:
After searing the chicken, pour in a splash of broth or lemon juice and scrape up the browned bits — they add a ton of flavor to the couscous.
Marinate for extra flavor:
If time allows, marinate the chicken with lemon juice, garlic, and herbs for 15–30 minutes before cooking to infuse even more flavor.
Let it rest:
After cooking, let the whole skillet sit covered for a few minutes off heat. This lets the couscous absorb the last of the liquid and helps meld the flavors.
Variations to Try
Protein Swaps:
Shrimp: Add during the last 5 minutes of couscous cooking — they cook quickly.
Tofu or halloumi: For a vegetarian version, pan-sear cubes and use veggie broth.
Rotisserie chicken: Shred and stir in at the end for a shortcut version.
Add-Ins:
Chickpeas or white beans: Stir in for extra protein and fiber.
Feta cheese crumbles: Add just before serving for tangy creaminess.
Baby spinach or kale: Stir in with 2–3 minutes left to wilt greens into the couscous.
Flavor Twists:
Roasted red peppers or artichoke hearts for extra Mediterranean flair.
Capers for a salty-briny bite.
Fresh mint or dill instead of parsley for a herby twist.
Grain Alternatives:
Quinoa or orzo can replace couscous (adjust liquid and cooking time).
Cauliflower rice for a lower-carb option — just sauté, no need to simmer.
Q&A: Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! The entire dish can be made up to 2 days in advance and stored in the fridge. Reheat gently on the stove with a splash of broth or water to loosen the couscous.
Q: What’s the best chicken cut for this recipe?
A: Boneless, skinless chicken thighs are ideal because they stay juicy and tender. Breasts work well too — just don’t overcook them.
Q: Can I make it vegetarian or vegan?
A: Absolutely! Swap the chicken for pan-seared tofu, chickpeas, or grilled halloumi, and use vegetable broth instead of chicken broth.
Q: What if my couscous is too wet or dry?
A: If it’s too wet, uncover and simmer for a few extra minutes. If too dry, stir in a few tablespoons of warm broth or water and fluff it up gently.
Nutrition Estimate (Per Serving — 1 of 4 servings):
Based on boneless chicken thighs, pearl couscous, and olives
Calories: ~450–500 kcal
Protein: 35–40g
Carbohydrates: 30–35g
Fat: 20–25g
Fiber: 3–4g
Sodium: ~600–750mg (depending on broth and olives)
Tip: Reduce sodium by using low-sodium broth and rinsed olives.
Conclusion:
One-Skillet Mediterranean Chicken with Lemon Couscous is your go-to meal when you want big flavor and minimal cleanup. It’s bright, zesty, satisfying, and loaded with wholesome ingredients — from juicy chicken and tangy olives to herby couscous. Whether you’re feeding the family or meal-prepping for the week, this one-pan wonder delivers on taste, ease, and versatility.