Pin It My neighbor Sarah showed up one Tuesday evening with a container of Greek yogurt and a story about a cooking class she'd taken in Athens. She described this baked chicken dish she'd learned, and I became obsessed with recreating it in my own kitchen. The first time I made it, the kitchen filled with this herbaceous, lemony steam that made my whole apartment smell like a Mediterranean hillside, and I knew I'd found something special.
I made this for my book club last month, and it became the thing everyone asked about instead of discussing the actual book. One friend went back for thirds, and another texted me the next day asking if I'd written down the recipe—turns out she'd already bought the ingredients to make it at home.
Ingredients
- Boneless, skinless chicken thighs (about 500 g): Thighs stay juicy during baking where breasts might dry out; they're forgiving and flavorful.
- Pearl couscous (1 cup/180 g): The larger grains hold up beautifully in the creamy sauce and give you little pockets of texture.
- Olive oil (1 tablespoon plus a drizzle): Use good quality if you have it; the flavor matters here.
- Dried oregano (1 teaspoon): This is your Mediterranean backbone—don't skip it or substitute fresh here.
- Garlic (3 cloves, minced) and garlic powder (½ teaspoon): Double garlic layering builds depth without overwhelming the dish.
- Lemon zest and juice (from 1 lemon): The zest goes on the chicken for brightness, the juice into the sauce for tang.
- Baby spinach (2 cups/60 g): It wilts completely and adds iron and color without tasting bitter.
- Low-sodium chicken broth (1 cup/240 ml) and whole milk (¾ cup/180 ml): Together they create a sauce that's rich without being heavy.
- Crumbled feta cheese (½ cup/75 g) and grated Parmesan (¼ cup/20 g): The feta brings tang, the Parmesan adds umami and helps the sauce thicken.
- Fresh dill or parsley: Scatter it on top at the end for a bright, herbaceous finish.
Instructions
- Set your oven and season the chicken:
- Heat your oven to 400°F (200°C). In a bowl, coat your chicken thighs with olive oil, oregano, garlic powder, salt, pepper, and that lemon zest, then let them sit for at least 10 minutes so the flavors start to cling.
- Build the base:
- Warm a drizzle of olive oil in your ovenproof skillet over medium heat, then sauté your chopped onion until it softens and turns translucent, about 3 minutes. Add the minced garlic and let it get fragrant for another minute.
- Toast the couscous:
- Stir in the pearl couscous and toast it for about 2 minutes, stirring often, until you notice it turning a pale golden color. This step adds a subtle nuttiness that elevates the whole dish.
- Create the creamy sauce:
- Pour in the chicken broth, milk, and lemon juice, then fold in the spinach, half the feta, and all the Parmesan. Stir everything together so the couscous starts to absorb the liquid.
- Nestle in the chicken:
- Arrange your marinated chicken thighs right on top of the couscous mixture, pressing them down gently so they're mostly submerged.
- Bake until golden:
- Transfer the whole skillet to the oven and bake uncovered for 30 to 35 minutes, until the chicken reaches 165°F (74°C) internally and the couscous has absorbed the liquid and turned creamy. You'll notice the edges starting to brown slightly.
- Finish and serve:
- Remove from the oven, scatter the remaining feta and fresh herbs over the top, and serve alongside lemon wedges so everyone can squeeze extra brightness onto their plate.
Pin It 
There's something deeply satisfying about watching this transform in the oven, the cream and broth mingling with the couscous grains until everything becomes this cohesive, golden-tinged comfort on a plate. It's the kind of dish that makes people slow down and actually taste their food.
Why Pearl Couscous Matters Here
Most people think all couscous tastes the same, but pearl couscous is genuinely different. The larger grains stay distinct instead of turning mushy, and they cradle the creamy sauce in a way that regular couscous simply can't. I learned this by accident when I grabbed the wrong box at the store, and it completely changed how I think about this dish.
The Spinach Question
Fresh baby spinach melts into the sauce so quietly you might forget it's even there, but it adds iron, color, and a subtle earthiness that balances the tang of the feta. I used to skip the spinach when I first made this, thinking it wasn't necessary, but adding it transformed the dish from good to genuinely crave-worthy.
Making It Your Own
This recipe is sturdy enough to take your own spin without falling apart. I've added sun-dried tomatoes on days when I wanted extra depth, swapped in half the milk for cream when I was feeling indulgent, and once threw in some kalamata olives because I had them on hand and they were perfect.
- If you use chicken breasts instead of thighs, reduce the baking time to 25 to 30 minutes so they don't dry out.
- A splash of dry white wine added with the broth brings a subtle sophistication that's hard to identify but absolutely noticeable.
- Fresh dill is the traditional choice, but parsley works beautifully too, or even a scatter of fresh mint if you're feeling adventurous.
Pin It This dish has become my go-to when I want to feel like I've cooked something impressive but don't want to stress about it. There's something magical about one pan, big flavors, and the kind of comfort that makes people come back for seconds.
Recipe Questions & Answers
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well in this dish. Keep in mind that breasts may cook faster than thighs, so check for doneness a few minutes early to prevent drying out.
- → Is pearl couscous the same as regular couscous?
No, pearl couscous (also known as Israeli couscous) is larger and chewier than regular couscous. It holds up better in baked dishes and has a pasta-like texture that's perfect for this creamy preparation.
- → Can I make this dish ahead of time?
You can assemble the entire dish up to a day in advance and refrigerate it before baking. Add an extra 5-10 minutes to the baking time if baking straight from the refrigerator.
- → What can I serve with this bake?
A crisp Greek salad with cucumber, tomatoes, and red onion pairs perfectly. Crusty bread for soaking up the creamy sauce and roasted vegetables like zucchini or bell peppers also make great sides.
- → Can I make this gluten-free?
Yes, simply substitute the pearl couscous with a gluten-free variety or quinoa. Adjust the liquid slightly as needed and extend the cooking time by 5-10 minutes until the grain is tender.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave, adding a splash of milk if needed to restore creaminess.