Recipe Overview
Why you’ll love it: Mediterranean chicken and Israeli couscous is a complete meal made in one pan, and you can have this meal on the table in less than 45 minutes. It’s fresh, flavorful, and delicious!
How long it takes: 38 minutes
Equipment you’ll need: large skillet with lid
Servings: 4
I am super excited to share this recipe with you guys! I feel like I’ve been saying that about a lot of my recipes lately, like the vegan tacos I couldn’t stop talking about, but this really is another great one.
Don’t get me wrong, I’m always excited to share recipes but some are just a little more exciting than others. I use my recipes for Instant Pot boiled eggs and homemade taco seasoning (and countless other basic recipes) ALL the time, but they’re just not quite as fun as recipes like this Mediterranean chicken dish.
“I made this for my husband … and he was THRILLED!! He told me midway through the meal, “I think this is my new favorite food!”
It was a real hit!”
Mediterranean Chicken and Couscous
So flavorful! Savory onions, peppers, and garlic lay the foundation for this recipe. Capers are dispersed through the couscous to give you a salty, briny bite every now and then. (PS: You could also use olives if you’re a fan!). Dried and fresh herbs, a squeeze of lemon juice, and tangy feta cheese add to the excitement, too.
One pan. There really isn’t a type of recipe that I enjoy creating more than a one pan meal recipe. Whether it be Instant Pot, sheet pan, one pot pastas, one pan skillet meals, or slow cooker recipes, I love a good recipe that doesn’t make a lot of dishes dirty. What can I say? I don’t like doing dishes, and I don’t know many people who do.
Perfect for weeknights. This is the type of recipe that I like for family dinners on a Tuesday or Wednesday (or any day) evening, when I’m tired and worn out. Because I know you guys have the same kind of nights. This meal is all-in-one, with protein, vegetables, and pasta. You won’t need to prep sides to serve (unless you’re feeling extra motivated).
What is Israeli Couscous?
Israeli couscous might be a new ingredient for some of you. You may also find it labeled or referred to as “pearl couscous.” It’s basically a larger size of the couscous you may be more familiar with. It’s a variety of pasta and it’s pretty fun to eat!
How To Make Mediterranean Chicken
Sauté the chicken. Start by browning the chicken nicely to lock in that great flavor and to make the dish more visually appealing.
Add the vegetables. In the same skillet, sauté onions, bell peppers, and garlic, seasoned with dried thyme and oregano.
Cook couscous. Add the Israeli couscous, capers, and flavorful chicken broth to the skillet; cover and simmer until done. Since couscous is a small pasta, it cooks quickly.
Add toppings. I go crazy with toppings on this recipe and add fresh diced tomatoes, salty crumbled feta, toasted pine nuts (read how to toast pine nuts), and fresh parsley. I wouldn’t recommend skipping any of them, but as always (almost always), toppings are sorta-kinda-if-you-have-to optional.
Rather have a salad? Try my Israeli couscous salad with tomatoes and fresh mozzarella or this barley salad with tomatoes, cucumber, and parsley. A Greek chopped salad has many of the same elements, too.
Free Meal Plan
Interested in a weekly meal plan (it’s free!) that includes this recipe? Take a look at Meal Plan #52. You’ll find a wholesome recipe for each weekday plus a categorized grocery list.
More One Pan Recipes
One Pan Mediterranean Chicken
Ingredients
- 2 tablespoons olive oil
- 4 (6 ounces each) boneless skinless chicken breasts (about 1 ½ pounds)
- ¼ teaspoon ground black pepper
- ¾ teaspoon kosher salt, divided
- ½ red onion, cut into 1 -inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 1 clove garlic, minced (more if desired)
- 1 cup uncooked Israeli couscous
- 2 tablespoons capers, rinsed and drained (or Kalamata olives)
- 2 cups chicken broth (unsalted or low salt preferred)
- 2 tablespoons lemon juice (from ½ lemon)
- ¾ cup diced fresh tomatoes
- ⅓ cup crumbled feta cheese
- ¼ cup pine nuts, toasted (optional)
- 2 tablespoons minced fresh parsley
Instructions
- In a large, deep skillet (with a cover available for later), heat olive oil over medium-high heat. When oil is hot, add chicken, sprinkle with pepper and ½ teaspoon salt; brown for 4 minutes on each side. It will not be cooked through.2 tablespoons olive oil, 4 (6 ounces each) boneless skinless chicken breasts, ¼ teaspoon ground black pepper
- Push chicken to the side, reduce heat to medium, and add chopped onion and bell pepper. Season with ¼ teaspoon salt, oregano, and thyme. Cook for another 4 minutes, stirring frequently.½ red onion, cut into 1 -inch pieces, 1 red bell pepper, cut into 1-inch pieces, ½ teaspoon dried oregano, ¼ teaspoon dried thyme
- Add garlic and cook until fragrant, stirring, about 1 minute.1 clove garlic, minced
- Remove chicken from pan and place on a plate (this will prevent the couscous from getting stuck on top of the chicken when you pour it in.)
- Add couscous, capers, and broth. Stir to combine and increase heat to medium-high. Make sure that the couscous is completely submerged in chicken broth. Bring to boil, nestle chicken into couscous mixture, and cover.1 cup uncooked Israeli couscous, 2 tablespoons capers, rinsed and drained, 2 cups chicken broth
- Reduce heat to medium (should be a low boil) and cook for 8 to 10 minutes or until couscous is tender and chicken is cooked through (165ºF on an instant read thermometer).
- Pour lemon juice over chicken and couscous, stir.2 tablespoons lemon juice
- Serve garnished with tomatoes, feta, pine nuts, and parsley.¾ cup diced fresh tomatoes, ⅓ cup crumbled feta cheese, ¼ cup pine nuts, toasted, 2 tablespoons minced fresh parsley
Notes
- Chicken: If the chicken breasts are unevenly sized, you may want to trim them to roughly the same size, so they get done at the same time.
- Toppings: Topping measurements are flexible. You can add as many or as few toppings as you’d like. I like to use block feta cheese (not the kind you buy already crumbled) for this recipe and crumble it myself. It’s much creamier and more flavorful.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I made this for my husband on Father’s Day and he was THRILLED!! He told me midway through the meal, “I think this is my new favorite food!”.
It was a real hit! Thanks for sharing!!
That makes me so happy! I’m glad it was a hit, thank you for taking the time leave a review!
This is a staple in our house. Comfort food but still fresh and healthy. Super easy and great to make for others as it transports well.
I’m so glad you like it! Thank you so much for taking the time to leave a review.
Delicious! Made this tonight and everyone loved it – including my incredibly picky 12 year old. Thanks for sharing this recipe!
You’re so welcome! Thank you for leaving a review!
Wow! This was amazing & I had to modify because my ingredients were robbed.
I didn’t have feta so I used goat cheese which was delicious as well.
I thought I had a jar of capers but only had 1/2 but not worth running to Walmart during COVID for & it still worked great.
I can’t wait to try this as written. I love feta & I know those flavor layers work to perfection.
This was so easy & fun to make. My husband & adult son both loved it too.
I bet it was amazing with goat cheese too! So glad you liked it, thanks for taking the time to leave a comment!
I was trying to change things up with flavors at our house and this met the mark. I thought it was delicious. I did omit the capers, because we are not fans of that at our house. The feta cheese as a topping is a must. Personally, I didn’t think the fresh parsley was crucial, so if you don’t have it in the house, don’t fret.
So glad you liked this recipe! It’s one of my faves! I like the freshness that the parsley adds, but you’re right, it’s definitely not a deal-breaker if you don’t have it on hand.
looks delicious!
Thanks Denise!