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30 mins

Creamy Garlic Lemon Couscous with Chicken
This creamy garlic lemon couscous with chicken is a skillet that everyone will love. It is just creamy enough to feel luscious without being heavy and full of garlic and lemon flavors. Everything is cooked in one skillet, so the couscous soaks up all of the flavors that the chicken gives off as it browns… plus, there is only one pot to clean when you are done. A real win-win!

Posted by Fallon B. Published See Fallon B.'s 7 projects »
  • Step 1

    1.Season 2 boneless skinless chicken breasts with garlic powder, onion powder and italian seasoning
    2. Add 1 tablespoon of butter into a medium skillet and place it over medium to medium high heat
    3. Brown both sides of the chicken and then transfer the chicken onto a plate and set it aside for now
    4. Reduce the heat to medium and add the juice from 2 lemons into the skillet
    5. Add 4 minced garlic cloves, red pepper flakes and the couscous into the skillet
    6. Let the couscous cook over medium heat for 2-3 minutes, stirring consistently, until it is lightly toasted
    7. Add 1 1/3 cups of chicken stock and bring it up to a simmer
    8. Once simmering, add the seared chicken breasts back into the skillet
    9. Cook, covered, for 10 minutes over medium to medium low heat (adjust the heat to maintain the simmering)
    10. Once the chicken is cooked through (to an internal temperature of 165 degrees), set it aside
    11. Reduce the heat to low and whisk 1/2 cup of heavy cream and 1/2 cup of finely shredded parmesan into the couscous and let it sit over low heat for 1-2 minutes before serving
    12. Garnish with finely chopped parsley and lemon wedges

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