Creamy Greek Chicken Couscous Bake (Printable Version)

One-pan Greek chicken with pearl couscous, spinach, and feta. Mediterranean comfort food ready in 55 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon dried thyme
05 - 1 teaspoon garlic powder
06 - Zest and juice of 1 lemon
07 - Salt and freshly ground black pepper to taste

→ Couscous & Vegetables

08 - 1 cup pearl couscous
09 - 2 cups low-sodium chicken broth
10 - 3 cups fresh baby spinach
11 - 1 medium red onion, finely chopped
12 - 3 cloves garlic, minced
13 - 1/2 cup crumbled feta cheese
14 - 1/2 cup Greek yogurt
15 - 1/4 cup heavy cream

→ Garnish

16 - 2 tablespoons chopped fresh dill or parsley
17 - Lemon wedges

# Directions:

01 - Preheat the oven to 375°F (190°C).
02 - In a large bowl, combine chicken thighs with olive oil, oregano, thyme, garlic powder, lemon zest, lemon juice, salt, and pepper. Toss to coat well.
03 - Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken thighs for 2–3 minutes per side until lightly golden but not cooked through. Remove and set aside.
04 - In the same skillet, add a splash of olive oil if needed. Sauté the chopped onion for 3 minutes until softened. Add minced garlic and cook for 1 minute.
05 - Stir in pearl couscous and toast for 2 minutes until lightly golden.
06 - Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
07 - Add spinach and stir until just wilted.
08 - Stir in Greek yogurt and heavy cream until combined.
09 - Return the chicken thighs to the skillet, nestling them into the couscous mixture. Sprinkle crumbled feta over the top.
10 - Transfer the skillet to the oven and bake, uncovered, for 25–30 minutes, or until the chicken is cooked through and the couscous is tender.
11 - Remove from oven. Let rest for 5 minutes. Garnish with fresh dill or parsley and serve with lemon wedges.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is as easy as the cooking.
  • The couscous soaks up all the lemony, garlicky juices from the chicken while it bakes.
  • It tastes like you spent hours on it, but most of the work happens in the oven.
  • Leftovers actually get better the next day when the flavors settle in.
02 -
  • Do not skip the step of toasting the couscous, it adds a depth of flavor that makes a huge difference.
  • If your skillet is not oven-safe, transfer everything to a baking dish before adding the chicken back in.
  • Let the dish rest after baking so the sauce thickens up and the flavors settle.
03 -
  • Use a well-seasoned cast iron skillet if you have one, it gives the chicken a better sear and holds heat evenly in the oven.
  • If the couscous looks too dry halfway through baking, add a few tablespoons of broth or water and stir gently.
  • For extra richness, stir in a tablespoon of butter just before serving.
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