EffortlessMeals :
Lemon-Garlic Chicken over Buttery Couscous Recipe — Serves 4
Chicken & sauce
* 4 thin chicken cutlets, about 1½ lb
* ¾ tsp salt
* ½ tsp black pepper
* ½ tsp paprika
* 2 tbsp olive oil
* 4 garlic cloves, minced
* 1 cup low-sodium chicken broth
* 3 tbsp fresh lemon juice
* 3 tbsp butter
* 2 tbsp chopped parsley
Couscous
* 1 cup dry regular couscous, not pearl couscous
* 1 cup chicken broth, or the amount specified on the package
* 1 tbsp butter
Roasted asparagus
* 1 lb asparagus, woody ends trimmed
* 1 tbsp olive oil
* Salt and black pepper, to taste
Directions
1. Heat oven to 425°F. Toss asparagus with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet; roast 12–15 minutes, until tender.
2. Pat chicken dry and season with salt, pepper, and paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side, depending on thickness, until the center reaches 165°F. Transfer to a plate.
3. Reduce heat to medium. Add garlic and stir for 30 seconds. Pour in broth and lemon juice, scraping up the browned bits. Simmer 4–5 minutes, allowing the sauce to reduce slightly.
4. Reduce heat to low and stir in 3 tbsp butter. Return chicken and any collected juices to the skillet. Spoon sauce over the cutlets and warm briefly.
5. In a saucepan, bring the couscous broth and 1 tbsp butter to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Follow your package’s liquid ratio if it differs.
6. Spoon couscous onto plates. Top with chicken, plenty of pan sauce, and parsley. Serve with asparagus.
Helpful tip: Keep the skillet’s browned bits—they give the lemon-garlic sauce extra flavor. Lower the heat if they start getting too dark.
2026-10-12 22:53:44