Mediterranean Chicken and Couscous {Easy One Pan Dish}

Need a tasty, no-fuss dinner in under an hour? This One Pan Mediterranean Chicken and Couscous has got you covered! You'll love the Mediterranean flavors, juicy chicken and pearl couscous. Perfect for busy weeknights when you don't want to spend all evening in the kitchen.

In this post, I'll walk you through how to make this delicious meal, share my top tips on how to get the most flavor and even give you some variations. Let's get started!

Ingredients for the BEST Mediterranean Chicken and Couscous

This recipe uses fresh ingredients and Mediterranean staples to make a balanced meal. Here's what you'll need:

• Chicken Thighs: Boneless, skinless chicken thighs are tender, juicy and cook quickly. You can use chicken breasts if you prefer.
• Seasonings: A simple mix of salt, pepper and zaatar (or oregano) will enhance the Mediterranean flavours without overpowering them.
• Vegetables: We use a colourful trio-yellow onion, zucchini and red bell pepper. These add nutrition and make a beautiful and delicious dish.
• Pearl Couscous: Also known as "Israeli couscous", pearl couscous is bigger than regular couscous. It's perfect for soaking up all the flavours in this dish.
• Kalamata Olives : Salty and briny, they add a burst of salty goodness. Don't skip them!
• Chicken Broth: Use store-bought or homemade chicken broth. If you use a low-sodium broth you may need to add an extra pinch of salt.
• Optional Toppings: Fresh herbs, lemon slices and crumbled feta cheese make beautiful and tasty garnishes.

Kitchen Tools You'll Need

To make this delicious Mediterranean Chicken and Couscous recipe, here are the key kitchen tools you'll need:

• Lodge Cast Iron Skillet - I used my trusty Lodge cast iron skillet for this recipe, and it's one of my favorites. It heats evenly, making it perfect for searing the chicken just right. I also love how it goes from stovetop to oven effortlessly.
• Chef's Knife - A sharp knife for chopping all the vegetables and herbs.
• Cutting Board - A sturdy cutting board makes prepping easy.
• Measuring Cups and Spoons - For getting the right balance of flavors.
• Mixing Bowls - Handy for marinating the chicken and mixing the couscous.
• Wooden Spoon or Spatula - For stirring and sautéing.
• Medium Saucepan - For preparing the couscous.
• Tongs - Great for flipping the chicken without piercing it.

How to Make One Pan Mediterranean Chicken and Couscous

Step 1: Cook the chicken

Season your chicken thighs with salt and pepper. In a large pan over medium-high heat, add 2 tablespoons of olive oil and let it get hot. Once the oil is shimmering add the chicken thighs. Cook for 4-6 minutes per side until they are deep golden brown. This step is important! Remove the chicken from the pan and set aside on a plate.

Step 2: Sauté the Vegetables

In the same pan add the remaining tablespoon of olive oil. Add the chopped onion, diced zucchini and chopped red bell pepper. Cook over medium heat, stirring occasionally for about 4 minutes or until the vegetables start to colour. Then add the minced garlic and cook for another minute-just until it's fragrant and not burning.

Step 3: Add Couscous and Olives

Now add the pearl couscous and Kalamata olives to the pan. Sprinkle with za'atar (or oregano if that's what you have on hand) and stir well to combine. Toast the couscous for a minute to get some texture and flavour.

Step 4: Bring it all together

Pour in the chicken broth and add the browned chicken thighs back to the pan. Bring to a boil then cover the pan. Reduce the heat to low and let it simmer undisturbed for 10 minutes.

Step 6: Let it rest

Turn off the heat and let it rest, still covered, for another 5 minutes. This will allow the couscous to absorb all the flavours.

Step 5: Serving

Serve warm topped with crumbled feta, a few lemon slices and a sprinkle of fresh herbs like parsley, oregano or thyme. The toppings are optional but add a bright and fresh finish to the dish.

My notes

Tips for making the best Mediterranean Chicken Couscous recipe:

• Cook Veggies until Golden: Make sure to cook the vegetables until they're golden. If they start to stick to the pan add a splash of water to release them.
• Adjust the Salt: This recipe uses regular chicken broth. If you're using homemade broth or low-sodium broth taste the dish at the end and add an extra pinch of salt if needed.
• No Lid? No Problem!: Don't worry if your pan has no lid. A baking sheet on top will do the trick.
• Zaatar Substitutions: Zaatar is a staple in Mediterranean cooking with a unique flavour. If you can't find it, Italian seasoning or oregano is a good substitute for the same flavour.

Nutritional benefits and health perks

This one pan dish is not just convenient; it's healthy too! Here's the breakdown:

• Chicken Thighs: Lean protein that keeps you full for longer.
• Olive Oil: Heart healthy fats, a staple of Mediterranean cooking.
• Vegetables: Onions, zucchini and red bell pepper are fibre, vitamins and antioxidants.
• Olives: Kalamata olives are full of healthy fats and antioxidants.
• Couscous: Light and fluffy grain, pearl couscous is a great source of carbohydrates for energy.

Why this Mediterranean Chicken and Couscous recipe is perfect for busy families

If you're juggling a million things, this recipe is a lifesaver. It's all about simplicity-just one pan, minimal clean up and under an hour from start to finish. The ingredients are easy to find and the leftovers store well. This dish has protein, veggies and carbs in every bite, making it a winner for busy weeknights. Now you can have a healthy meal without the stress of a long cooking time.

Variations and substitutions

This recipe is super versatile, so go wild:

• Different Cuts of Chicken: Use boneless chicken breasts or bone-in chicken thighs-adjust the cooking time accordingly.
• More Veggies: Add Mediterranean flavour with cherry tomatoes, spinach or mushrooms.
• Grain Swap: If you don't have pearl couscous, use rice, quinoa or small pasta.
• Vegetarian Version: Leave out the chicken and double up on the veggies for a meatless option.
• Different Herbs and Spices: Italian herbs or smoked paprika for a different flavour.

Side dish and pairing ideas

What to serve with this? Here are a few options:

• A light salad with a lemon vinaigrette to cut through the warm flavours.
• Warm pita bread or garlic naan to mop up every last bit.
• A glass of chilled white wine or sparkling water with a slice of lemon.

FAQs

Q: How do I prevent the chicken from drying out?

A: Don't overcook it. Chicken thighs are juicy if cooked until just done, about 4-6 minutes per side.

Q: What if I don't have pearl couscous?

A: You can use regular couscous, quinoa or small pasta, just adjust the liquid and cooking time.

Q: Can I make this ahead of time?

A: Yes! This reheats well. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Q: How do I store leftovers?

A: Store in the fridge in a sealed container. Reheat in the microwave or stovetop with a splash of water or broth to rehydrate.

Conclusion

This One-Pan Mediterranean Chicken and couscous is a weeknight winner. Try it and let me know what you think! Share your experience and questions or show me how you modified this recipe. If you're looking for more Mediterranean recipes, stay tuned for more easy and family friendly meal ideas!

Enjoy and happy cooking!

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MORE DELICIOUS CHICKEN RECIPES TO TRY!  

• Easy Chicken Stir Fry
• Creamy Tuscan Chicken 
• Air Fryer Garlic Parmesan Chicken Wings
• Easy Baked Curry Chicken Drumsticks

I hope you like this recipe for easy beef and pasta soup - be sure to give it a review below!

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One Pan Mediterranean Chicken and Couscous {Quick and Easy}

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

• Author: Jocelyn Brown
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Quick, easy and delicious, this One Pan Mediterranean Chicken and Couscous features juicy chicken, fresh veggies, and savory couscous - perfect for busy weeknights! 

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Ingredients

Scale 1x2x3x

• 1 ½ pounds boneless, skinless chicken thighs 
• ½ teaspoon table salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil, divided
• 1 small yellow onion, chopped (about 1 cup)
• 1 small zucchini, diced (about ¾ cup)
• 1 small red bell pepper, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 cup pearl couscous
• ¼ cup pitted kalamata olives, halved
• 1 teaspoon zaatar seasoning or oregano
• 1 ¾ cup chicken broth
• Optional toppings: lemon slices, crumbled feta, fresh herbs such as parsley, oregano, or thyme

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Instructions

1. Place a large skillet over medium-high heat. Season the chicken thighs with ½ teaspoon salt and ¼ teaspoon black pepper.
2. Add 2 tablespoons of the olive oil to the pan and heat until shimmering. Add the chicken thighs to the pan and cook for 4 to 6 minutes per side, until deeply golden and browned. Transfer the chicken to a plate and set aside.
3. Add the final tablespoon of olive oil to the pan along with the chopped onions, zucchini, and bell pepper. Cook, stirring occasionally, over medium heat until the vegetables begin to color, about 4 minutes. Add the minced garlic and cook for one minute over medium heat. 
4. Add the pearl couscous, olives, and zaatar seasoning to the pan and stir well. Pour in the chicken broth and return the browned chicken thighs to the pan. 
5. Allow the liquid to boil, then cover the pan, reduce the heat to low, and cook undisturbed for 10 minutes. Turn off the heat and let the pan rest covered for another 5 minutes. 
6. Serve topped with feta, lemon, and herbs if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dishes
• Method: Stovetop
• Cuisine: Mediterranean