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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
You'll love this one pot chicken couscous skillet! Golden seared chicken breasts with pearl couscous, leeks, garlic, and feta — a cozy one pot dinner ready in an hour!
5 from 5 ratings
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Servings 4 people

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
  • 1 shallot minced

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

Expert Tips from My Kitchen

  • Use medium heat for the leeks so they melt without burning.
  • Toasting the couscous for 1–2 minutes adds a deep, nutty flavor.
  • Scrape the brown bits from the pan after adding broth — they’re pure flavor.
  • Resting the chicken before slicing keeps the meat juicy.
  • A pinch of extra feta and parsley on top at the end wakes everything up.

Serving Suggestions

  • Wine Pairing — A crisp Sauvignon Blanc or Vermentino cuts through the butter and feta.
  • Serve alongside roasted vegetables or a simple green salad with lemon.
  • For a bigger spread, add a loaf of crusty bread to soak up the couscous.
  • Leftovers are great with an extra squeeze of lemon and a sprinkle of fresh herbs.

Storage

  • Refrigerate in an airtight container for up to 3 days.
  • Reheat gently on the stovetop with a splash of chicken stock or water to loosen the couscous.
  • Freeze leftovers (without garnishes) for up to 2 months; thaw in the fridge overnight before reheating.

Nutrition Facts

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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