Creamy Greek Chicken Pearl Couscous Bake (Print Version)

Creamy Greek-inspired bake with tender chicken, pearl couscous, spinach, and tangy feta cheese.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs, approximately 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 & 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

# Steps to Follow:

01 - Preheat oven to 400°F. In a mixing bowl, toss chicken thighs with olive oil, oregano, garlic powder, salt, pepper, and lemon zest. Allow to marinate for at least 10 minutes.
02 - Heat a drizzle of olive oil in a large ovenproof skillet over medium heat. Add chopped onion and sauté until softened, approximately 3 minutes. Stir in minced garlic and cook for 1 additional minute.
03 - Add pearl couscous to the skillet and toast while stirring for 2 minutes until lightly golden.
04 - Pour chicken broth, milk, and lemon juice into the skillet. Stir in chopped spinach, half of the feta cheese, and all Parmesan cheese.
05 - Nestle marinated chicken thighs on top of the couscous mixture.
06 - Transfer skillet to preheated oven and bake uncovered for 30 to 35 minutes until chicken reaches internal temperature of 165°F and couscous becomes creamy and tender.
07 - Remove from oven. Sprinkle remaining feta and fresh herbs over top. Serve with lemon wedges.

# Additional Tips::

01 -
  • One pan means one cleanup, and honestly, that alone makes dinner feel like a win.
  • The chicken stays incredibly tender while the couscous absorbs all those creamy, lemony flavors underneath.
  • It tastes like you've been to Greece, even if you made it on a random Thursday night.
02 -
  • Don't skip the marinating step on the chicken—those 10 minutes really do change the texture and flavor depth.
  • If your couscous looks too dry when you pull it from the oven, add a splash more broth; if it's too soupy, it'll continue absorbing liquid as it cools, so give it a minute before you panic.
03 -
  • Let your chicken rest for 5 minutes after removing from the oven before diving in—it keeps the meat from drying out and makes plating easier.
  • If you're making this for guests, prepare everything up to the baking step ahead of time, then pop it in the oven 40 minutes before dinner service.
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