Chicken and Leeks Over Couscous
Transport your dinner table to culinary bliss with our succulent Chicken and Leeks Over Couscous recipe—a perfect harmony of tender, pan-seared chicken thighs and caramelized leeks bathed in a creamy garlic-thyme sauce. This comforting yet elegant dish is served atop fluffy, butter-infused couscous, making it a complete meal bursting with flavor and texture. With only 15 minutes of prep time and straightforward instructions, this recipe brings an upscale restaurant-quality meal to your kitchen with minimal effort. Ideal for weeknight dinners or special occasions, it’s a versatile, crowd-pleasing recipe that balances rich, savory goodness with a refreshing garnish of fresh parsley. Don't miss out on this one-pan wonder designed to make cleanup a breeze!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 medium (white and light green parts only) Leeks
- 3 cloves Garlic cloves
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 cup Couscous
- 1.25 cups Water
- 1 tablespoon Butter
- 2 tablespoons (chopped, optional) Fresh parsley
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken thighs to the skillet and sear for 3-4 minutes on each side until golden brown but not fully cooked. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Clean and slice the leeks into thin rounds. Add the leeks to the skillet and sauté for 5-6 minutes, stirring occasionally, until they are soft and beginning to caramelize.
Mince the garlic and add it to the leeks. Cook for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the skillet for added flavor.
Stir in the heavy cream and fresh thyme leaves. Return the chicken thighs to the skillet, nestling them into the leek mixture.
Cover the skillet with a lid and reduce the heat to low. Let the chicken cook for 10-12 minutes, or until the chicken is fully cooked and the sauce has slightly thickened.
While the chicken is cooking, prepare the couscous. Bring 1.25 cups of water and 1 tablespoon of butter to a boil in a medium saucepan.
Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff the couscous with a fork.
To serve, spoon the couscous onto plates and top with the chicken and leek mixture. Drizzle any extra sauce over the dish.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.7 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 262 mg | 20% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
