Tender chicken, pearl couscous, baby spinach, and tangy feta come together in a creamy, lemony Greek-inspired bake — a comforting one-pan meal brimming with Mediterranean flavor.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - Zest of 1 lemon
→ Couscous and Vegetables
08 - 1 cup pearl couscous
09 - 1 small yellow onion, finely chopped
10 - 3 cloves garlic, minced
11 - 2 cups baby spinach, roughly chopped
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup whole milk
14 - Juice of 1 lemon
15 - 1/2 cup crumbled feta cheese
16 - 1/4 cup grated Parmesan cheese
→ Garnish
17 - Fresh dill or parsley, chopped
18 - Lemon wedges
# Directions:
01 - Preheat the oven to 400°F.
02 - In a bowl, toss chicken thighs with olive oil, oregano, garlic powder, salt, pepper, and lemon zest. Set aside to marinate for at least 10 minutes.
03 - In a large ovenproof skillet or casserole dish, heat a drizzle of olive oil over medium heat. Add the onion and sauté until soft, about 3 minutes. Stir in the garlic and cook for 1 minute more.
04 - Add pearl couscous and toast, stirring, for 2 minutes until lightly golden.
05 - Pour in chicken broth, milk, and lemon juice. Stir in chopped spinach, half of the feta, and all the Parmesan.
06 - Nestle the marinated chicken thighs on top of the couscous mixture.
07 - Transfer the skillet to the oven and bake uncovered for 30 to 35 minutes, until the chicken is cooked through (internal temperature 165°F) and couscous is creamy and tender.
08 - Remove from oven. Sprinkle with remaining feta and fresh herbs. Serve with lemon wedges.
