Pan-Seared Lemon-Garlic Chicken with Quick Herbed Couscous

Instructions

1. 1

   Season the chicken on both sides with 1/2 tsp salt, 1/4 tsp pepper, and the paprika. Let rest while you bring the liquid to a boil — even a short rest helps the seasoning stick.

2. 2

   Place the boiling chicken broth or water in a heatproof bowl or saucepan; stir in the couscous, cover tightly, and let sit 5 minutes. Fluff with a fork, then stir in parsley and optional spinach so it wilts from the residual heat. Taste and add a pinch of salt if needed.

3. 3

   While couscous soaks, heat a large skillet over medium-high heat. Add olive oil. When it shimmers, add the chicken. Sear without moving for 4–5 minutes until golden, then flip and cook 3–4 more minutes (depending on thickness) until internal temp reaches 160–165°F (71–74°C). Lower heat if the pan begins to smoke.

4. 4

   Push the chicken to one side of the pan. Add butter and minced garlic to the hot side, stirring until fragrant (about 30 seconds). Add lemon zest and juice, and spoon the pan sauce over the breasts for a minute — that tangy butter is the soul of the dish. Adjust seasoning with remaining salt and pepper to taste.

5. 5

   Let chicken rest 2–3 minutes, then slice against the grain. Serve over the herbed couscous, spooning extra lemon-garlic butter over the top. Garnish with lemon wedges and extra parsley.