Community recipe
Golden Chicken with Lemony Parmesan Spinach Couscous
Juicy, paprika-kissed chicken thighs nestle into tender pearl couscous finished with spinach, lemon, parsley, and Parmesan. A comforting one-skillet dinner with a bright, creamy finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 120 g baby spinaches
- 15 g flat-leaf parsley
- 1 lemon
- 2 garlic cloves
- 240 g pearl couscous
- 600 ml chicken broths
- 680 g chicken thighs, boneless and skinless
- 1 tsp kosher salt
- 1 tsp sweet paprika
- 0.5 tsp ground black pepper
- 1 tbsp olive oil
- 1 tbsp olive oil
- 45 g parmesan cheeses, grated
Make it
Instructions
- 01
Prepare the ingredients and skillet
Set out a large, deep skillet with a fitted lid, a plate, a cutting board, and a clean kitchen towel. Rinse 120 g baby spinach and 15 g flat-leaf parsley; dry thoroughly, then chop the parsley. Wash and dry 1 lemon; finely zest it, then juice it, keeping the zest and juice separate. Peel and mince 2 garlic cloves. Measure 240 g pearl couscous and 600 ml chicken broth. Last, pat 680 g boneless skinless chicken thighs dry with paper towels; discard the towels and wash your hands and any surfaces touched by the raw chicken. | Why: Dry greens and chicken cook better, and having everything ready makes the skillet cooking smooth and safe.
- 02
Season and brown the chicken
Sprinkle the chicken evenly with 1 tsp kosher salt, 1 tsp sweet paprika, and 0.5 tsp ground black pepper. Heat 1 tbsp olive oil in the skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken in a single layer and sear for 3 minutes per side, until golden brown; it will finish cooking later. Transfer it to the clean plate, leaving the browned bits in the skillet. Wash your hands after handling any uncooked chicken. | Why: A quick sear builds savory flavor without drying out the chicken.
- 03
Toast the couscous and start the simmer
Reduce the heat to medium. Add 1 tbsp olive oil to the skillet, then stir in the prepared garlic and couscous for 2 minutes, until the grains look lightly golden and smell nutty. Pour in the measured broth and scrape the bottom of the skillet with a wooden spoon. Bring to a lively simmer, about 2–3 minutes. | Why: Toasting gives the couscous a nutty edge, and the broth lifts the tasty browned bits.
- 04
Simmer the chicken until cooked through
Nestle the seared chicken and any juices from its plate into the simmering couscous. Cover with the lid, reduce the heat to medium-low, and cook for 16–18 minutes. The couscous should be tender with a little liquid remaining, and the thickest part of each thigh must register at least 165°F (74°C) on an instant-read thermometer. If the grains become dry before the chicken is done, add a small splash of water and cover again. Transfer the chicken to the plate and let it rest for 3 minutes while you finish the couscous. | Why: Gentle covered cooking keeps the chicken juicy while the couscous absorbs the seasoned broth.
- 05
Finish the spinach couscous and serve
Keep the skillet over low heat. Stir the prepared spinach into the couscous for 1–2 minutes, until wilted. Turn off the heat and stir in 45 g grated Parmesan cheese, the prepared lemon zest, and half the prepared lemon juice, until the grains look glossy and creamy. Taste and add more of the reserved juice if you want a brighter finish. Return the rested chicken and any juices to the skillet, scatter the prepared parsley over the top, and serve hot in four portions. | Why: Adding cheese and citrus off the heat gives the couscous a smooth, fresh-tasting finish.
