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Chicken breasts and couscous with herbs and leeks in a pan.

One-Pot Chicken Couscous with Leeks and Feta

Allie Hagerty
Dive into a comforting one-pot meal with our flavorful Chicken Couscous recipe. Tender chicken breasts, savory leeks, and creamy feta cheese combine with pearl couscous for a dish that's both hearty and satisfying. With simple ingredients and easy preparation, this recipe is perfect for busy weeknights or leisurely weekends. Get ready to impress your family and friends with this delicious and wholesome dish!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 521 kcal

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.

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.
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.

Nutrition

Calories: 521kcalCarbohydrates: 55gProtein: 13gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 58mgSodium: 797mgPotassium: 324mgFiber: 4gSugar: 2gVitamin A: 1329IUVitamin C: 7mgCalcium: 130mgIron: 2mg
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