20-Minute One-Pan Chicken and Couscous with Spicy Crema

This one-pan chicken and couscous pilaf brings together tender chicken, fluffy couscous and a medley of vegetables with a hint of Turkish-inspired spices. The dish is finished with a drizzle of spicy crema and a sprinkle of crunchy almonds for texture.

Best of all, it comes together in just 20 minutes using a single pan, making it an ideal choice for busy evenings when you want a satisfying homemade meal without the fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the chicken dry with paper towels and season generously with salt and pepper. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes per side. Transfer to a plate and set aside.
2. In a medium microwave-safe bowl, combine ⅔ cup water and the chicken stock concentrate. Microwave on high until very hot, about 2 minutes. Stir in the couscous, 1 tablespoon butter and a large pinch of salt. Cover tightly with plastic wrap and let sit until the couscous is tender, about 5 minutes.
3. While the couscous steams, trim and thinly slice the scallions. Core and dice the tomato. In a small bowl, mix the sour cream, hot sauce (to taste) and a pinch of salt. Add water, 1 teaspoon at a time, stirring until the crema reaches a drizzly consistency.
4. Melt the remaining 1 tablespoon butter in the same pan over medium-high heat. Add the peas, diced tomato, half the scallions, half the almonds, half the Turkish spice blend and a pinch of salt. Cook, stirring, until fragrant and the peas are warmed through, about 1 minute.
5. Remove the plastic wrap from the couscous and fluff with a fork. Stir the cooked vegetable mixture into the couscous. Season with salt and pepper to taste.
6. Divide the couscous and chicken between plates. For easier eating, slice the chicken before serving. Drizzle with the spicy crema, then garnish with the remaining scallions and almonds. Serve with lemon wedges on the side for squeezing over the dish.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with turkey cutlets or firm tofu. Adjust cooking time as needed.

What can I use instead of Turkish spice blend?

You can make your own blend with equal parts cumin, coriander, paprika and a pinch of cinnamon.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.