Lemon-Garlic White Wine Chicken with Pearl Couscous

Ingredients

• 2 chicken breasts
• 1-2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 2 tbsp flour
• 2 tbsp butter, divided
• 1 shallot, finely diced
• 3-4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth or water
• 1 lemon
• 1/2 tsp Italian seasoning
• Black pepper, to taste
• Pinch of red pepper flakes, optional (optional)
• 1 cup pearl couscous
• 1 1/4 cups water or chicken broth
• 1 tbsp butter
• Pinch of salt
• 1 broccoli crown, cut into florets
• 1 bell pepper, sliced
• 1 cup baby carrots, halved lengthwise if large
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder

Method

1. 1

   Roast the vegetables: Preheat oven to 425°F. Toss broccoli, bell pepper, and carrots with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder.

2. 2

   Spread on a sheet pan and roast for 22-28 minutes, tossing once halfway through.

3. 3

   Prepare the chicken: Butterfly the chicken breasts or pound them to about 3/4-inch thickness.

4. 4

   Season both sides with salt, pepper, Italian seasoning, paprika, and garlic powder.

5. 5

   Lightly dredge in flour and shake off excess.

6. 6

   Cook the chicken: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.

7. 7

   Cook chicken for about 4-5 minutes per side, depending on thickness, until browned and the internal temperature reaches 165°F.

8. 8

   Remove chicken to a plate and loosely cover with foil.

9. 9

   Make the sauce: Reduce skillet heat to medium.

10. 10

    Add 1 tbsp butter and the diced shallot.

11. 11

    Cook for 2-3 minutes until softened.

12. 12

    Add garlic and cook for 30-45 seconds.

13. 13

    Add wine: Pour in 1/2 cup white wine, scraping up the browned bits from the bottom of the skillet.

14. 14

    Simmer for 2-3 minutes, allowing the wine to reduce by roughly half.

15. 15

    Finish the sauce: Add 1/2 cup chicken broth or water, 1/2 tsp Italian seasoning, black pepper, and red pepper flakes if using.

16. 16

    Squeeze in the juice of 1/2 lemon.

17. 17

    Simmer for 3-4 minutes.

18. 18

    Finish with butter: Reduce heat to low and swirl in 1 tbsp cold butter.

19. 19

    Taste and adjust with additional lemon juice, salt, pepper, or butter as needed.

20. 20

    Make the couscous: Bring 1 1/4 cups water or chicken broth to a boil.

21. 21

    Add 1 cup pearl couscous and a pinch of salt.

22. 22

    Reduce to a simmer, cover, and cook for 10-12 minutes until tender.

23. 23

    Stir in 1 tbsp butter and black pepper.

24. 24

    Finish the chicken: Return the chicken to the skillet and spoon the sauce over it.

25. 25

    Simmer gently for 1-2 minutes.

26. 26

    Serve: Slice the chicken and serve over the pearl couscous with the roasted broccoli, bell pepper, and carrots alongside.

27. 27

    Spoon plenty of the lemon-white-wine pan sauce over the chicken and couscous.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

Cook this with the app: pantry check, scaling, and the assistant.