Creamy Greek Chicken Pearl Couscous (Printable)

Tender lemon chicken baked with pearl couscous, spinach, and creamy feta in this comforting one-pan Mediterranean dish.

# 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

# How to Make It:

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 2–3 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 25–30 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 Tips:

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying dinner instead of washing dishes.
  • The chicken stays incredibly moist because it nestles right into that creamy couscous, basically steaming itself to perfection.
  • It tastes like you spent hours in the kitchen when you've really only invested about 55 minutes total.
  • Greek yogurt and cream create this silky sauce that feels indulgent without being heavy.
02 -
  • Don't skip the searing step for the chicken, even though it seems like extra work, because that golden crust is where all the flavor lives and it makes the difference between good and unforgettable.
  • Pearl couscous needs enough liquid to absorb, so don't reduce the broth amount or it'll end up dry and the whole dish falls apart.
  • Stir the Greek yogurt and cream gently when adding them, or you risk breaking the mixture and ending up with separated sauce.
03 -
  • If your feta is particularly salty, rinse it quickly under cool water before crumbling and sprinkling on top to keep the dish balanced.
  • Make sure your skillet is oven-safe before you start, or you'll be midway through cooking and realizing you need to transfer everything to a Dutch oven, which I speak about from experience.
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