Creamy Lemon Chicken with Pearl Couscous and Spinach
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 1 cuppearl couscous
- 1¾ cupchicken broth
- ½ cupheavy cream
- 1lemon
- 3 clovesgarlic
- 3 cupfresh spinach
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ½ teaspoondried thyme
Prep
- 01
Juice 1 lemon.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides.
- 02
Add chicken to the hot skillet and cook for 6–7 minutes per side, until golden and an instant-read thermometer reads 165°F. Transfer to a plate and tent loosely with foil.
- 03
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom.
- 04
Stir in the pearl couscous and dried thyme. Bring to a simmer, then cover and cook for 10 minutes, stirring once halfway through, until couscous is tender and liquid is mostly absorbed.
- 05
Stir in the heavy cream and the juice of 1 lemon. Add the fresh spinach and stir until wilted, about 1–2 minutes.
- 06
Slice the chicken and return it to the skillet. Taste and adjust seasoning with salt and pepper. Serve warm.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes to the garlic in step 3. For earthiness, try a pinch of nutmeg in the cream. Fresh dill or tarragon stirred in at the end adds bright herbaceous notes.