Lemon Garlic Chicken Skillet with Spinach

Chicken thighs are seared until browned, then finished in a quick lemon-garlic sauce with spinach. Couscous is steamed separately and fluffed before serving, with the pan juices spooned over the top.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 5 g fine salt divided
• 1 g black pepper divided
• 680 g boneless, skinless chicken thighs patted dry
• 20 ml olive oil divided
• 10 ml olive oil divided
• 4 cloves garlic cloves minced
• 1 g red pepper flakes
• 180 ml chicken stock
• 1 each lemon zested and juiced
• 120 g baby spinach
• 2 g fine salt divided
• 1 g black pepper divided
• 200 g couscous
• 240 ml water for couscous
• 10 g fresh parsley chopped

Instructions

1. Season the chicken thighs with 5 g of the salt and 1 g of the black pepper. Chicken is evenly seasoned and ready to sear.
2. Heat 20 ml of the olive oil in the skillet over medium-high heat. Add the chicken thighs and sear without moving until deeply browned, 4 to 5 minutes per side. Cook in batches if needed so the pan does not crowd. Chicken is browned on both sides and releases easily from the pan.
3. Reduce the heat to medium. Add the remaining 10 ml olive oil, then add the garlic and optional red pepper flakes. Stir for 20 to 30 seconds until fragrant. Garlic smells fragrant but has not browned.
4. Add the chicken stock, lemon juice, and lemon zest. Scrape up any browned bits, then return the chicken to the skillet. Simmer uncovered until the chicken reaches 74°C in the thickest part, about 4 to 6 minutes. Chicken is cooked through and the sauce has reduced slightly.
5. Stir in the spinach a handful at a time until wilted, 1 to 2 minutes. Taste the sauce and add the remaining 2 g salt and 1 g black pepper as needed. Spinach is wilted and the sauce tastes bright and savory.
6. While the chicken simmers, combine the couscous, water, and remaining 1 g salt in the saucepan. Bring the water to a boil, stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Couscous is tender, fluffy, and no liquid remains in the pan.
7. Stir the parsley into the skillet, then serve the chicken and spinach over the couscous with spoonfuls of the pan sauce. Finished plates have chicken on top of fluffy couscous with visible pan sauce and herbs.