Creamy Greek Chicken Pearl Couscous Bake (Printable)

Tender chicken, pearl couscous, spinach, and tangy feta in a creamy, lemony Mediterranean bake.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs, approximately 1.1 pounds
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 and 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

# How to Make It:

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, about 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 the couscous is creamy and tender.
08 - Remove from oven. Sprinkle with remaining feta and fresh herbs. Serve with lemon wedges.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means less cleanup and more time actually enjoying dinner.
  • The couscous absorbs all those creamy, tangy flavors while the chicken stays impossibly tender.
  • It feels restaurant-quality but comes together in under an hour, perfect for weeknight wins.
02 -
  • Check your chicken's internal temperature with a meat thermometer—it's the only way to know for certain it's done, and overcooked chicken thighs are the enemy.
  • Don't skip toasting the couscous; that two-minute step transforms it from bland to subtly nutty and makes a real difference in how the whole dish tastes.
03 -
  • Use an ovenproof skillet if you have one—it goes straight from stovetop to oven without transferring, which means fewer dishes and better browning on the chicken.
  • If your couscous looks dry after baking, stir in a splash of chicken broth or milk right at the end; it should be creamy, not stiff.
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