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One-Pot Lemon Parmesan Chicken Couscous with Spinach

Lemon Parmesan chicken couscous cooks in one skillet with tender chicken, pearl couscous, and baby spinach. Lemon zest, fresh juice, and finely grated Parmesan finish the dish with bright, savory flavor.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breasts boneless, skinless, cut into 1-inch pieces
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion small, finely chopped
  • 3 cloves garlic minced
  • 1.5 cups pearl couscous
  • 2.5 cups low-sodium chicken broth
  • 5 oz baby spinach
  • 1 lemon medium, zested and juiced
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch deep skillet with a lid

Method
 

  1. Pat the chicken dry.
  2. Season the chicken with the salt and pepper.
  3. Heat the olive oil in a 12-inch deep skillet with a lid over medium-high heat.
  4. Add the chicken and cook for 4–5 minutes, turning occasionally, until lightly browned.
  5. Transfer the chicken to a plate.
  6. Reduce the heat to medium and add the onion to the skillet.
  7. Cook for 3–4 minutes until softened.
  8. Stir in the garlic and cook for 30 seconds.
  9. Stir in the pearl couscous and cook for 1–2 minutes, stirring often, until lightly toasted.
  10. Pour in the chicken broth and return the chicken and any juices to the skillet.
  11. Bring to a boil, cover, and simmer over medium-low heat for 10–12 minutes, until the couscous is tender and the chicken reaches 165°F.
  12. Stir in the spinach until wilted, about 1–2 minutes.
  13. Remove the skillet from the heat and stir in the lemon zest, lemon juice, and Parmesan.

Notes

For the best texture, avoid overcooking the couscous and chicken; check that the chicken reaches 165°F. Refrigerate leftovers in an airtight container for 3–4 days; freezing is not recommended because the couscous and spinach can soften. For a vegetarian variation, replace the chicken with drained chickpeas and use vegetable broth.