Creamy Garlic Lemon Couscous with Chicken
Ingredients
1 cup of Israeli couscous2 boneless skinless chicken breasts
1 1/2 cups of chicken stock
1/2 cup of heavy cream
1/2 cup of finely shredded Parmesan cheese
4 cloves of garlic, minced
Juice from 2 lemons
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of Italian seasoning
1/4 teaspoon of red pepper flakes
1/4 teaspoon of salt
Fresh parsley, finely chopped (garnish)
Lemon wedges (garnish)
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Season 2 boneless skinless chicken breasts with garlic powder, onion powder, salt, and Italian seasoning.
- In a 10" cast iron skillet over medium heat, melt 1 tablespoon of butter.
- Add the seasoned chicken and cook for 2-3 minutes on the first side until golden brown. Flip and cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Transfer the chicken to a plate and set aside.
- In the same skillet, add the juice from 2 lemons, 4 minced garlic cloves, and a pinch of red pepper flakes. Cook for about 60 seconds while stirring.
- Add the couscous and cook for 2-3 minutes, stirring consistently until lightly toasted.
- Pour in 1 1/2 cups of chicken stock and bring it to a simmer.
- Once simmering, return the chicken breasts to the skillet, cover, and cook for 10-12 minutes over medium to medium-low heat.
- Transfer the chicken back to a plate.
- Stir 1/2 cup of heavy cream and 1/2 cup of finely shredded Parmesan cheese into the couscous.
- Return the chicken to the couscous and garnish with finely chopped fresh herbs, additional Parmesan, and lemon wedges.
