One-Skillet Lemon Herb Chicken with Pearl Couscous and Asparagus

This one-skillet lemon herb chicken with pearl couscous and asparagus is the perfect weeknight dinner: quick, flavorful and easy to clean up. Juicy chicken breast nuggets are seasoned with a bold herb and spice blend, then cooked alongside garlicky pearl couscous in a single pan. A squeeze of fresh lemon juice and a sprinkle of parsley brighten the dish, while simple sautéed green beans add color and crunch.

With just 20 minutes of prep and a handful of ingredients, this recipe delivers a satisfying meal that feels special but fits into a busy schedule. The combination of tender chicken, nutty couscous and crisp-tender vegetables makes it a complete dinner in one pan.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate garlic.
2. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken in a single layer; season with thyme, half the fry seasoning (all for 4), salt and pepper. Cook, stirring occasionally, until chicken is browned, 1-2 minutes (it will finish cooking later). Add garlic and couscous; cook, stirring, until garlic is fragrant and couscous is toasted, 30-60 seconds. Stir in mushroom stock concentrate, chicken stock concentrates, 1½ cups water (2¼ cups for 4) and a pinch of salt. Cover and bring to a boil. Once boiling, reduce heat to low and cook until chicken is cooked through, couscous is tender and water has absorbed, 12-14 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, trim green beans if necessary. Quarter lemon. Roughly chop parsley. Heat a drizzle of oil in a large pan (second large pan for 4 servings) over medium-high heat. Add green beans and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-6 minutes.
4. Squeeze juice from two lemon wedges (four wedges for 4 servings) over chicken and couscous; garnish with parsley. Tip: Add half the lemon juice to start, then taste and add more if you like. Divide chicken and couscous between shallow bowls or serve directly from pan. Serve with green beans and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Israeli couscous (also called pearl couscous) is larger and chewier than regular couscous. If you substitute regular couscous, reduce the liquid and cooking time significantly, as it cooks much faster.

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs can be used. Adjust cooking time as needed to ensure they are cooked through.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the couscous.