Bright lemon and garlic lift tender pan-seared chicken, finished with a glossy herb butter.
Edges are crisp while the interior stays juicy, paired with fluffy, aromatic herbed couscous.
A handful of wilted spinach or arugula adds fresh, slightly bitter contrast and pleasant chew.
Serve warm for weeknight dinners or casual gatherings where bold, comforting flavors are desired.
Ingredients
- Boneless skinless chicken breasts (4, about 1¼ lb / 600 g)
- Kosher salt (1½ tsp, divided)
- Freshly ground black pepper (1 tsp, divided)
- Olive oil (2 tbsp)
- Unsalted butter (2 tbsp)
- Garlic cloves (3, minced)
- Lemon (1, zested and juiced)
- Dry couscous (1 cup / 170 g)
- Low-sodium chicken broth (1 1/4 cups / 300 ml)
- Fresh parsley (1/4 cup, chopped)
- Fresh thyme (1 tbsp, leaves only)
- Baby spinach or arugula (3 cups / 90 g)
- Red pepper flakes (1/4 tsp, optional)
- Capers (1 tbsp, optional)
Instructions
- Pat the chicken dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
- Sear the chicken 4–6 minutes per side until golden brown and cooked through; transfer to a plate and tent with foil to rest.
- Reduce heat to medium, add the remaining 1 tbsp butter to the skillet, then add the minced garlic and lemon zest; cook 30–45 seconds until fragrant.
- Stir in the lemon juice and capers (if using), scraping up any browned bits to form a quick pan sauce; remove from heat and keep warm.
- Meanwhile, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, 1 tbsp chopped parsley and thyme, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.
- Toss the baby spinach or arugula into the warm couscous until wilted. Season the couscous with the remaining 1/2 tsp salt, remaining pepper, and red pepper flakes if using. Fold in the remaining parsley.
- Slice the rested chicken and serve over the herbed couscous. Spoon the lemon-garlic pan sauce over the chicken and garnish with extra parsley and lemon wedges.
Tips or Variations
- For a grain-free option, swap couscous for cooked cauliflower rice and follow the same herb mix.
- Marinate chicken 30 minutes in lemon, garlic, and olive oil for deeper flavor, then cook as directed.
