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Mediterranean chicken and couscous is a bright, flavor-packed dish that’s as easy to make as it is delicious. Juicy, seasoned chicken thighs pair perfectly with fluffy, garlic-kissed couscous, briny olives, and a medley of fresh veggies. A squeeze of lemon, a sprinkle of za’atar, and a crumble of feta bring everything together with the perfect balance of zest and warmth. Whether you’re looking for a quick weeknight dinner or something special to impress, this easy skillet meal has you covered. Get ready for a satisfying dish that tastes like a Mediterranean getaway on a plate!
This flavorful Mediterranean chicken and couscous recipe with olives, herbs, lemon, and feta, is just perfect for easy weeknight meals. The fresh flavors are so good.
If you love easy chicken recipes, you might also like chicken with 20 garlic cloves, za’atar crusted chicken with farro, and roasted apricot chicken.
Why You’ll Love It
Really delicious: Juicy boneless chicken thighs, fluffy couscous and a range of wonderful Mediterranean flavors come together to make this flavor-packed dish.
Simple to prepare: The chicken thighs, vegetables and seasonings are simmered to perfection in one pot and the couscous is cooked in another. It’s a nice and easy dish to put together.
Authentic Mediterranean flavors: Kalamata olives, za’atar seasoning, feta cheese, and fresh vegetables team up with succulent chicken to offer a true Mediterranean taste.
Skillet Chicken with Couscous Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken thighs: I like to use boneless skinless chicken. Chicken thighs are tastier than chicken breast.
Vegetables: Fresh zucchini, grape tomatoes, shallots, and garlic add lots of flavor.
Za’atar: A spice blend with thyme, sumac, sesame, and more.
Kalamata olives: These add a savory, briny taste.
Lemon juice: Fresh is best! You can add lemon zest for extra citrusy appeal.
Chicken broth: Keeps the dish moist and adds a salty, meaty flavor.
Couscous: A tasty grain to serve with the chicken.
How to Make Chicken Couscous
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sear the chicken: Season the chicken with salt and pepper, and sear on both sides in a skillet until golden brown.
Cook the veggies and seasonings: Remove chicken from the skillet and cook the shallots, zucchini and tomatoes in the same skillet. Add the garlic and olives too. Sprinkle in the za’atar seasoning and add the chicken broth and lemon juice.
Finish cooking the chicken: Add the chicken back into the skillet and simmer until cooked through, stirring occasionally.
Make the couscous: Toast the couscous in olive oil and then add garlic and sauté. Take the pan off the heat, pour in chicken broth and cover the pan. Let it stand for 10 minutes while the chicken thighs are cooking and then fluff with a fork, stirring in the parsley.
Plate and serve: Serve the chicken thighs on a bed of couscous, adding feta cheese, lemon slices and fresh herbs as a garnish.
Substitutions and Variations
Adjust the seasonings: If you prefer a more herbaceous taste, add extra oregano or a pinch of dried basil.
Spice it up: For a bit of heat, sprinkle in red pepper flakes.
Vegetables: You can substitute other vegetables if you want: carrots, yellow squash, red bell pepper, and celery are all great options.
Couscous: I used regular couscous. You could use Israeli couscous or pearl couscous (technically made of pasta!) if you prefer, or another grain like farro, rice or bulgur wheat.
Garlic: Use extra fresh garlic or add a pinch of garlic powder.
Customize your couscous: Toasting the couscous before adding the broth enhances its nutty flavor. You can also add chopped nuts, sun-dried tomatoes or a pinch of cinnamon for extra depth.
Serving Suggestions
Appetizers: Begin your meal with grilled scallop skewers.
Side dishes: Mediterranean flavors pair well with tzatziki, beet hummus or a crisp cucumber salad for a refreshing balance.
Desserts: Serve baklava crinkle or summer jello parfait to finish.
How to Store Skillet Chicken with Couscous
Store: This dish stores well in the fridge for up to 3 days.
Freeze: You can freeze it in an airtight container for up to 2 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: Reheat gently on the stovetop with a splash of broth to keep everything moist.
Top Tips
Seasoning the chicken: Pat the chicken thighs dry before seasoning, so the seasonings stick better.
Choose fresh ingredients: Fresh lemon juice, ripe grape tomatoes, zucchini, and good quality kalamata olives enhance the Mediterranean flavors in this dish.
Sear for flavor: Searing the chicken thighs until golden brown locks in flavor and creates a delicious crust. Be sure not to overcrowd the pan to ensure even browning.
Let the chicken rest: After cooking, allow the chicken to rest for a few minutes before serving to keep it juicy and tender.
Deglaze the pan: When adding chicken broth and lemon juice, scrape up any browned bits from the pan to infuse the sauce with deeper flavor.
Garnish for freshness: Adding crumbled feta, fresh parsley, or a squeeze of extra lemon juice right before serving brightens up the dish. You can serve it with lemon wedges too.
Chicken Couscous FAQs
Sure, you can prepare it a day ahead and simply warm it up gently in a pan on the stove the following day. You might need to add chicken stock or chicken broth to loosen it up.
Yes, if you prefer, add the couscous directly to the skillet during the last 5 minutes of cooking, cover with a lid and cook until done.
No, because it’s made from semolina which comes from durum wheat. If you want a gluten-free dish, swap the couscous for rice or pair the chicken with a salad instead.
Chicken and Couscous Skillet Recipe
Mediterranean Chicken and Couscous
Equipment
Ingredients
For the Chicken:
- 5 or 6 chicken thighs, boneless and skinless
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 3 Tablespoons olive oil
- 2 or 3 shallots, sliced
- 1 zucchini, diced
- 1 Cup grape tomatoes
- 1 Tablespoon garlic, freshly minced
- ½ Cup kalamata olives, pitted and halved
- 1 Teaspoon za’atar seasoning, or oregano
- ¼ Cup chicken broth
- ¼ Cup lemon juice, fresh
To Serve:
- feta cheese, crumbled
- lemon slices
- thyme , or parsley, fresh
For the Couscous:
- 1 Teaspoon olive oil
- 1 Cup couscous
- 1 Teaspoon garlic, freshly minced
- 1 Cup chicken broth
- ¼ Cup parsley, freshly chopped
Instructions
Prepare the Chicken:
- Season the chicken thighs with salt and black pepper on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over a medium-high heat.
- Add the chicken thighs and sear for 4 or 5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the shallots for 2 minutes until softened.
- Add the diced zucchini and cook for another 3 minutes until slightly tender.
- Stir in the grape tomatoes, minced garlic and kalamata olives, cooking for another 2 minutes.
- Sprinkle in the za’atar seasoning (or oregano) and mix well.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan.
- Return the chicken to the skillet, cover, and let it simmer for 10 to 12 minutes until the chicken is cooked through.
Make the Couscous:
- While the chicken cooks, make the couscous. Heat the olive oil in a medium saucepan over a medium heat.
- Stir in the couscous and toast for 1 minute.
- Add the minced garlic and sauté for 30 seconds until fragrant, then remove from the heat.
- Heat the chicken broth until nearly boiling either on the stovetop or in the microwave.
- Pour over the couscous and cover with a lid and let it stand for 10 minutes.
- Fluff with a fork and mix in the chopped parsley before serving.
- Serve the Mediterranean chicken over a bed of couscous, garnished with crumbled feta, lemon slices and fresh thyme or parsley.
Notes
Choose fresh ingredients: Fresh lemon juice, ripe grape tomatoes, zucchini, and good quality kalamata olives enhance the Mediterranean flavors in this dish.
Sear for flavor: Searing the chicken thighs until golden brown locks in flavor and creates a delicious crust. Be sure not to overcrowd the pan to ensure even browning.
Let the chicken rest: After cooking, allow the chicken to rest for a few minutes before serving to keep it juicy and tender.
Deglaze the pan: When adding chicken broth and lemon juice, scrape up any browned bits from the pan to infuse the sauce with deeper flavor.
Garnish for freshness: Adding crumbled feta, fresh parsley, or a squeeze of extra lemon juice right before serving brightens up the dish. You can serve it with lemon wedges too.
Nutrition
This delicious chicken couscous recipe pairs juicy chicken thighs with couscous, fresh vegetables, lemon juice, herbs and spices, for a tasty meal with vibrant fresh flavors. Whether you’re looking for a quick weeknight dinner or a meal to impress guests, this Mediterranean-inspired recipe is easy to prepare and packed with bold, delicious flavors.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Felt like I was on a Mediterranean vacation, it so fresh and flavorful!