One Pan Lemon Chicken Broccoli + Couscous
This easy one-pan lemon chicken thigh and couscous dish is a weeknight hero, marrying simplicity with bright, savory flavor. Bone-in, skin-on chicken thighs are the star, seared until the skin is wonderfully crisp and the meat is juicy. The broccoli adds fiber and a vibrant green color.
The magic of this dish lies in its simple yet powerful aromatics and fat. The chicken and couscous are infused with the robust flavor of thinly sliced lemon, shallots and minced garlic. The butter is added to ensure everything stays moist and creates a luxurious sauce.
Since everything cooks together in a single vessel, cleanup is a breeze, making this an ideal meal for busy evenings. From start to finish, the pan does most of the heavy lifting, delivering a complete meal that includes protein, grain, and vegetable. If you don’t have pearl couscous, you can sub in orzo pasta instead.
If you like this recipe, you will also love Creamy Mushroom and Spinach Orzo or this One Pan Creamy Lemon Feta Zucchini Orzo.
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One Pan Lemon Chicken Broccoli Couscous
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- salt, garlic powder + onion powder
- 2 tbs olive oil, divided
- 1 tbs butter
- 1 small lemon, thin sliced + seeds removed
- 1 large shallot, sliced
- 4 cups broccoli, cut into small florets
- 1¼ cups pearl couscous (or dry orzo)
- 1 tsp Italian herb blend
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups low-sodium chicken broth
Instructions
- Season your chicken thighs with salt, garlic powder and onion powder all over.
- Heat 1 tbs olive oil in a large skillet over medium-high heat, place the chicken skin side down and cook until golden brown, about 6 minutes. Flip and cook until golden on the other side, about 4 minutes. Transfer chicken to a plate and set aside.
- Decrease heat to medium and add in the butter and lemon slices and sear each side until lightly browned. Transfer the lemon slices to the plate with the chicken.
- Add in the shallot and saute for 2 minutes. Then add in the broccoli and couscous and saute and toast for another 2 minutes. Stir in the garlic for 30 seconds then add in the white wine and stir for a minute. Pour in the chicken broth, dried Italian herb blend and salt and pepper to taste. Lastly, add back in the lemon slices and chicken pieces (so that they are mostly covered by the liquid). Bring to a boil and then lower heat to simmer. Cover pan with the lid and cook for 12-14 minutes. Uncover and continue to cook for 2 minutes. Serve immediately garnished with fresh chopped parsley.
Notes
- Store leftovers in an airtight container in the fridge.
- If you don’t have couscous you can use orzo or any other small pasta.
Nutrition
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