Skillet Lemon-Rosemary Chicken with Parmesan Israeli Couscous

This bright skillet chicken dinner pairs golden cutlets with rosemary, garlic, lemon and sweet heirloom grape tomatoes for a simple sauce that tastes fresh and savory.

Serve the chicken over tender Israeli couscous tossed with Parmesan and lemon zest, then spoon the buttery pan sauce over everything for a complete, satisfying plate.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Pat the chicken cutlets dry with paper towels. Heat the olive oil in a large pan over medium-high heat, using a nonstick pan if available.
2. Add the chicken to the pan and season all over with salt and pepper. Cook without flipping until the underside is browned, 3-4 minutes.
3. While the chicken browns, strip 2 teaspoons rosemary leaves from the stems and finely chop them, keeping one rosemary sprig whole for the couscous. Mince or grate the garlic. Bring 2 cups salted water to a boil in a medium pot. Zest the lemon, then halve it; cut one half into wedges. Halve the tomatoes.
4. Flip the chicken and cook for about 1 minute. Add the chopped rosemary, garlic and a pinch of chili flakes, using more chili flakes to taste. Cook until fragrant and the chicken is browned, about 1 minute more.
5. Add the tomatoes, juice from the lemon half and 1/3 cup water to the pan with the chicken. Simmer until the sauce is slightly thickened, 1-2 minutes. Remove the pan from the heat and stir in the butter.
6. Meanwhile, when the pot of water is boiling, add the whole rosemary sprig and Israeli couscous. Cook until the couscous is tender, 7-8 minutes. Drain, discard the rosemary sprig and return the couscous to the pot.
7. Stir the Parmesan and lemon zest into the couscous. Season with salt and pepper.
8. Divide the couscous between plates or bowls. Place the chicken on top, spoon the tomato pan sauce over the chicken and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I make this less spicy?

Yes. Use only a small pinch of chili flakes or leave them out if you prefer a milder lemon-rosemary chicken.

What should I do with the rosemary sprig after cooking the couscous?

Use the sprig to flavor the boiling water and couscous, then remove and discard it before stirring in the Parmesan and lemon zest.

Can I use the whole lemon?

The recipe uses lemon zest, juice from one lemon half and wedges from the other half for serving, so the lemon flavor is bright without overwhelming the dish.