Creamy Chicken Couscous with Spinach

Tender seared chicken and pearl couscous simmer together in savory broth, then finish with creamy cheese, fresh spinach, and bright lemon for an easy one-pan dinner.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken breasts, boneless, skinless
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1.5 cups pearl couscous
• 3 cups low-sodium chicken broth
• 4 oz cream cheese
• 5 oz baby spinach
• 1 medium lemon

Cooking instructions

1. Pat the chicken dry and season both sides with the salt and pepper. Cut each breast in half horizontally if thick, so the pieces are an even thickness. (about 5 min)
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and sear for 3 to 4 minutes per side, until golden but not fully cooked. Transfer it to a plate. (about 8 min) — Medium-high heat
3. Add the pearl couscous to the skillet and toast for 1 minute, stirring to coat it in the pan juices. Pour in the broth and scrape up any browned bits. (about 2 min) — Medium heat
4. Bring the broth to a simmer, cover, and cook for 8 minutes, stirring once, until the couscous is nearly tender. (about 8 min) — Low simmer
5. Stir in the cream cheese until smooth. Add the spinach in handfuls and stir until wilted. Return the chicken and any accumulated juices to the skillet, cover, and simmer for 5 to 7 minutes, until the chicken reaches 165°F (74°C) in the thickest part and the couscous is tender. (about 7 min) — Low simmer
6. Remove the skillet from the heat. Finely grate the zest from half the lemon and squeeze in 1 to 2 tablespoons of juice. Stir both into the couscous, taste, and adjust the seasoning. Serve hot. (about 2 min)