Creamy Garlic Lemon Couscous with Chicken
A skillet full of creamy, garlicky, lemon couscous with golden brown chicken.
Servings: 2
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of Italian seasoning
- a pinch of red pepper flakes
- 1 tablespoon of butter
- 2 lemons
- 1 cup of Israeli couscous
- 1 1/2 cups of chicken stock
- 1/2 cup of heavy cream
- 1/2 cup of parmesan, finely shredded
- fresh herbs, finely chopped (garnish)
- lemon wedges (garnish)
Instructions
- Season 2 boneless skinless chicken breasts with garlic powder, onion powder and italian seasoning
- Add 1 tablespoon of butter into a medium skillet and place it over medium heat
- Cook the chicken for 2-3 minutes on the first side and once it is golden brown, flip and cook until the chicken is cooked through with no pink and an internal temperature of 165 degrees
- Transfer the chicken onto a plate and add the juice from 2 lemons into the skillet along with 4 minced cloves of garlic and a pinch of red pepper flakes and cook for about 60 seconds while stirring
- Add the couscous into the skillet and cook for 2-3 minutes, stirring occasionally to lightly toast the couscous
- Add 1 1/2 cups of chicken stock and bring it up to a simmer
- Once simmering, add the seared chicken breasts back into the skillet
- Cover and cook for 10-12 minutes over medium to medium low heat (adjust the heat to maintain the simmering)
- Transfer the chicken back onto a plate and whisk 1/2 cup of heavy cream and 1/2 cup of finely shredded parmesan into the couscous and let it sit over low heat for 1-2 minutes before serving
- Garnish with finely chopped parsley, additional parmesan and lemon wedges