One-Pot Chicken Couscous Recipe with Leeks and Feta
This One-Pot Chicken Couscous recipe is the ultimate busy weeknight main course – little effort, simple ingredients, and fluffy couscous! What I love about this one-pot recipe, is that although it’s an easy chicken dish, it still packs a punch and has ton of flavor. It’s light, filling, and a very versatile and easy dinner recipe. My husband is a big fan of this chicken recipe and I hope you will be too!
I’ve been making this chicken couscous dish for years now – we love it so much and it is truly a delicious dinner! The boneless chicken breasts come out perfectly juicy, with the crispiest skin! This dish also makes great leftovers – I often like to make this to pack for our lunches the next day. Sometimes I’ll add extras like different vegetables or a splash of lemon juice. Either way, you can’t go wrong with this easy base recipe for chicken and pearl couscous – it will become your go-to meal!
If you like this dish, I suggest trying some of my other pasta recipes such as my Creamy Lobster Pasta, Mediterranean Shrimp Orzo Salad with Feta and Lemon, or my Trofie al Pesto. Plus, this dish would pair perfectly with one of my cocktails, like my Aperol Margarita!
Table of Contents
Why You’ll Love This Recipe
- Effortless cooking – With just one pot needed, this recipe simplifies your cooking process, saving you time and hassle. Who doesn’t appreciate a delicious meal with minimal cleanup?
- Flavorful and simple – The combination of tender chicken, hearty couscous, savory leeks, and tangy feta cheese creates a symphony of flavors that will tantalize your taste buds. Each ingredient plays its part perfectly, resulting in a dish that’s both comforting and satisfying.
- Versatile and adaptable – This recipe is incredibly versatile, allowing you to customize it based on your preferences and what you have on hand. Swap out the protein, play with different herbs and spices, or add extra veggies to make it your own. It’s a versatile canvas for your culinary creativity!
Ingredients
- Boneless, skin-on chicken breasts – These chicken breasts provide a substantial and flavorful protein element to our dish. Opting for boneless, skin-on chicken breasts ensures tender meat with added depth of flavor during cooking.
- Crushed garlic clove – Crushed garlic cloves infuse our dish with robust, aromatic flavor. When selecting garlic cloves, opt for firm, plump bulbs with tight skins for optimal freshness. Crushing the garlic releases its essential oils and intensifies its flavor, ensuring that it blends seamlessly with the other ingredients.
- Shallot – Shallots lend a delicate sweetness and complexity to our dish, enhancing its overall flavor profile. Choosing shallots with firm bulbs ensures optimal taste and texture.
- Leeks – Leeks impart a mild onion flavor and vibrant color to our recipe. Selecting leeks with crisp, unblemished stalks ensures freshness and optimal taste.
- Pearl couscous – I love how pearl couscous adds a pleasing texture and chewiness to our dish, serving as a hearty base for the other ingredients. Toasting the couscous prior to cooking enhances its nutty flavor and adds depth to the final dish. Pearl couscous is also commonly referred to as Israeli couscous.
- Low-sodium chicken broth – Low-sodium chicken broth or chicken stock provides a flavorful liquid base for cooking our couscous, infusing it with savory goodness without overpowering the other ingredients.
- Lemon juice – Lemon juice adds a refreshing citrusy brightness to our recipe, balancing the richness of the other components. Rolling the lemon before juicing helps to release maximum juice for optimal flavor infusion.
Substitutions and Additions
- Extra vegetables – Feel free to mix it up and add the veggies of your choice. You can add some baby spinach, red bell pepper, cherry tomatoes, or even kalamata olives. This is a great dish to use up the leftover vegetables from the week.
- Chicken – You could also make this recipe couscous chicken dish with skinless chicken breasts or boneless chicken thighs. Just make sure the internal temperature of the chicken reads 165°F (degree Fahrenheit) 73.889°C (degree Celsius) before eating.
- Herbs – add lots of fresh herbs on hand to add another fresh element to this dish. I suggest adding any fresh herbs you want to use after the dish has been cooked.
Step by Step Instructions
Step 1: Preheat the oven to 400°Farenheit (200°Celsius). Season both sides of the chicken breasts with salt, pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large oven-safe skillet with a lid or a Dutch oven over medium heat until shimmering.
Step 2: Add the chicken breasts, skin side down, and cook without moving for 5 minutes until golden brown.
Add the chicken breasts, skin side down, and cook without moving for 5 minutes until golden brown. Flip the chicken over and add 3 tablespoons of butter to the skillet along with the crushed garlic. Let the butter melt and cook the garlic, then baste the chicken with the garlic butter using a large spoon. Cook for 3 minutes, then remove the chicken from the skillet and set aside on a plate.
Step 3: Reduce the heat to medium-low and add the remaining 3 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Add the sliced leeks and shallot and sauté until fragrant, about 3-4 minutes.
Step 4: Add the pearl couscous to the skillet and toast it with the leeks and shallots for 1-2 minutes.
Step 7: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Crumble the feta cheese over the couscous mixture and stir to combine.
Step 8: Nestle the seared chicken breasts on top of the couscous mixture. Cover the skillet with an oven-safe lid or foil. Transfer the skillet to the preheated oven and bake for 25 minutes.
Remove the lid and return the skillet to the oven. Cook for an additional 5-7 minutes or until the broth is mostly absorbed and the couscous is fluffy and chewy.
Tips and Notes
- Room-temperature chicken – Let the chicken breasts sit at room temperature for 15 minutes before cooking. This promotes even cooking and ensures juicier, more tender meat.
- Tilting the pot for basting – Slightly tilt the pot or skillet when basting the chicken breasts. This gathers the flavorful liquid for easier drizzling over the chicken, ensuring each piece is coated for juicy, flavorful meat.
- Properly seasoning – Ensure that you season the chicken breasts generously with salt, pepper, and garlic powder on both sides before cooking. This step enhances the flavor of the chicken and ensures a well-seasoned dish.
- Sautéing the leeks – When sautéing the leeks, cook them over medium heat until they are softened and caramelized, stirring occasionally. This process enhances their natural sweetness and adds depth of flavor to the dish.
Recipe FAQs
Serving Suggestions
- Wine Pairing -This flavorful and savory chicken and couscous pairs beautifully with a crisp and refreshing Sauvignon Blanc. The bright acidity and citrus notes of the wine complement the dish’s lemony flavors, while the herbal undertones balance the richness of the chicken and feta cheese. For red wine lovers, a light-bodied Pinot Noir or a fruity Beaujolais would also pair nicely, offering a delicate contrast to the dish’s savory elements.
- Side salad – Serve the chicken couscous alongside a simple side salad of mixed greens, cherry tomatoes, and cucumber tossed in a light vinaigrette. The crisp freshness of the salad provides a refreshing contrast to the rich and hearty flavors of the main dish.
- Roasted vegetables – Roasted vegetables such as carrots, broccoli, and cauliflower make a delicious and colorful accompaniment to the Chicken Couscous. Simply toss the vegetables in olive oil, season with salt and pepper, and roast in the oven until tender and caramelized for a satisfying side dish.
- Crusty bread – A loaf of crusty bread, such as a baguette or artisanal sourdough, is perfect for soaking up the flavorful juices from the chicken couscous. Serve slices of warm bread on the side for dipping and savoring every last bit of the delicious sauce.
Storage and Reheating Instructions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Store components separately if possible.
Reheating
- Microwave: Place individual portions in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through.
- Stovetop: Reheat larger portions in a skillet over medium heat with a splash of liquid, stirring occasionally.
- Oven: Preheat oven to 350°F (175°C), cover the dish with foil, and bake for 15-20 minutes until heated through.
Tips
- Add a splash of liquid when reheating to prevent drying.
- Avoid overcooking the chicken to maintain its juiciness.
- Reheat only what you plan to eat immediately for best results.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
One-Pot Chicken Couscous with Leeks and Feta
Equipment
- Large oven-safe skillet with lid or Dutch oven
- Large spoon
- measuring cups
- measuring spoons
- Knife
- cutting board
Ingredients
- 4 boneless skin-on chicken breasts
- 1 1/3 cups dry pearl couscous
- 2 cups low-sodium chicken broth
- 2 ounces feta cheese crumbled
- 2 leeks thinly sliced
- 6 tablespoons unsalted butter divided
- 2 tablespoons olive oil divided
- 5 cloves garlic crushed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- Juice of half a lemon
Instructions
- Preheat the oven to 400°Farenheit (200°Celsius).
- Season both sides of the chicken breasts with salt, pepper, and garlic powder.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet with a lid or a Dutch oven over medium heat until shimmering.
- Add the chicken breasts, skin side down, and cook without moving for 5 minutes until golden brown.
- Flip the chicken over and add 3 tablespoons of butter to the skillet along with the crushed garlic. Let the butter melt and cook the garlic, then baste the chicken with the garlic butter using a large spoon.
- Cook for 3 minutes, then remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium-low and add the remaining 3 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Add the sliced leeks and shallot and sauté until fragrant, about 3-4 minutes.
- Add the pearl couscous to the skillet and toast it with the leeks and shallots for 1-2 minutes.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Crumble the feta cheese over the couscous mixture and stir to combine.
- Nestle the seared chicken breasts on top of the couscous mixture. Cover the skillet with an oven-safe lid or foil.
- Transfer the skillet to the preheated oven and bake for 25 minutes.
- Remove the lid and return the skillet to the oven. Cook for an additional 5-7 minutes or until the broth is mostly absorbed and the couscous is fluffy and chewy.
- Let the chicken rest for 5-10 minutes before slicing.
- Serve the chicken and couscous hot, garnished with additional feta cheese and fresh herbs if desired.
This chicken recipe was really easy and delicious! We had it for leftovers the next day for lunch and it was just as good!
Oh my goodness, my new favorite weeknight dinner!!!! I love love love this!