Description
A quick and flavorful meal featuring tender chicken cooked in a zesty lemon butter sauce, served over fluffy couscous—all made in one pan for easy cleanup.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup couscous
- 2 cups chicken broth
- 4 tablespoons unsalted butter
- 2 lemons (juiced and zested)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, and dried thyme on both sides.
- In a large skillet, melt butter over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
- In the same skillet, add garlic and cook for 1 minute until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits from the pan.
- Stir in couscous, bring to a simmer, then reduce heat to low. Cover and cook for 10 minutes until couscous is tender and liquid is absorbed.
- Return chicken to the skillet, spooning some couscous around it. Drizzle with lemon butter sauce from the pan, garnish with lemon zest and parsley, and serve warm.
Notes
You can customize the seasonings to taste.