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Lemon Garlic Butter Chicken with Herbed Couscous

Lemon Garlic Butter Chicken with Herbed Couscous

Dinner
Prep Time
15min
Cook Time
25min
Servings
1
Calories
580
Chef's Note

For the most flavorful dish, make sure to properly brown the chicken to create fond (browned bits) on the bottom of the pan. These bits are deglazed with wine and create the foundation of the sauce. If you prefer not to use wine, you can substitute with additional chicken broth and a splash of white wine vinegar.

Tags
chicken
dinner
weeknight
lemon
garlic
couscous
Mediterranean
protein-rich
balanced
Ingredients

  • 6 oz boneless, skinless chicken breast

  • 1/2 tsp kosher salt

  • 1/4 tsp black pepper

  • 1 tbsp all-purpose flour

  • 2 tbsp unsalted butter

  • 1 tbsp olive oil

  • 3 cloves garlic cloves

  • 1 medium lemon

  • 1/4 cup chicken broth

  • 2 tbsp dry white wine

  • 2 sprigs fresh thyme

  • 1/3 cup couscous

  • 1/2 cup vegetable broth

  • 1 tbsp fresh parsley

  • 1 tsp fresh mint

  • 1 tsp fresh chives

  • 1 cup baby spinach

Instructions
  • 1

    Pat 6 oz chicken breast dry with paper towels. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Lightly dust with 1 tbsp flour, shaking off excess.

  • 2

    Heat a medium skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter until butter is melted and foaming.

  • 3

    Add the chicken breast to the skillet and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F. Remove to a plate and tent with foil to keep warm.

  • 4

    In the same skillet, add 3 minced garlic cloves and cook for 30 seconds until fragrant.

  • 5

    Add 2 tbsp white wine to deglaze the pan, scraping up any browned bits from the bottom.

  • 6

    Add 1/4 cup chicken broth, the juice of half a lemon, and 2 sprigs of thyme. Bring to a simmer and reduce by half, about 3-4 minutes.

  • 7

    Turn heat to low and whisk in remaining 1 tbsp butter until sauce is smooth and glossy. Remove thyme sprigs.

  • 8

    While the sauce reduces, prepare the couscous. In a small saucepan, bring 1/2 cup vegetable broth to a boil.

  • 9

    Remove from heat, stir in 1/3 cup couscous, cover, and let stand for 5 minutes.

  • 10

    Fluff the couscous with a fork and fold in 1 tbsp chopped parsley, 1 tsp chopped mint, 1 tsp chopped chives, and 1 cup baby spinach until spinach is just wilted.

  • 11

    Slice the chicken breast and return to the skillet to coat with the sauce. Garnish with thin slices from the remaining half lemon.

  • 12

    Serve the chicken over the herbed couscous, spooning additional sauce over the top.

Nutrition Information (per serving)
580
Calories
42g
Protein
35g
Carbs
28g
Fat
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