Baked Herb Chicken Breasts with Couscous

Why You’ll Love This Recipe

This recipe is simple, healthy, and comes together in under an hour. The herb-marinated chicken is tender and aromatic, while the couscous cooks in just minutes, absorbing all the delicious flavors of its broth or seasonings. It’s versatile, meal-prep friendly, and pairs beautifully with veggies or a fresh salad for a balanced meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the baked herb chicken:

• Boneless, skinless chicken breasts
• Olive oil
• Garlic (minced)
• Fresh or dried herbs (thyme, rosemary, oregano, parsley)
• Lemon juice
• Salt
• Black pepper
• Paprika (optional, for color)

For the couscous:

• Couscous
• Chicken or vegetable broth
• Olive oil or butter
• Garlic (minced)
• Lemon zest or juice
• Fresh parsley (chopped)
• Salt
• Black pepper

Directions

1. Preheat oven to 400°F (200°C).
2. Marinate the chicken:
   In a small bowl, whisk together olive oil, lemon juice, garlic, herbs, salt, pepper, and paprika (if using). Rub the mixture evenly over the chicken breasts.
3. Bake the chicken:
   Place the chicken in a baking dish or on a sheet pan. Bake for 22–28 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
4. Prepare the couscous:
   While the chicken bakes, bring chicken broth to a boil in a saucepan. Stir in couscous, garlic, olive oil or butter, salt, and pepper. Cover and remove from heat. Let sit for 5 minutes, then fluff with a fork.
5. Add flavor:
   Stir in lemon zest, juice, and chopped parsley for a fresh finish.
6. Serve:
   Slice the chicken and serve over couscous. Garnish with more herbs or a lemon wedge if desired.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Mediterranean Twist: Add chopped olives, sun-dried tomatoes, and feta to the couscous.
• Spicy Version: Mix a pinch of red pepper flakes into the chicken marinade.
• Grilled Option: Grill the chicken instead of baking for a smoky flavor.
• Herb Swap: Use basil, dill, or mint for a different herbal profile.
• Whole Grain: Use whole wheat couscous or substitute with quinoa for extra nutrition.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stove with a splash of broth or water to keep the couscous moist.
This dish is also meal-prep friendly and packs well for lunch the next day.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work great and tend to be even more flavorful and juicy.

Do I have to marinate the chicken?

A short marinade (even 15–30 minutes) helps boost flavor, but you can bake the chicken immediately if needed.

What’s the best way to keep the chicken moist?

Don’t overbake it — check internal temperature and let it rest before slicing to keep juices locked in.

Can I make couscous with water?

Yes, but broth adds more flavor. If using water, season it well with salt and herbs.

Is couscous gluten-free?

Traditional couscous is made from wheat, so it’s not gluten-free. Use quinoa or gluten-free couscous as a substitute.

Can I add vegetables?

Absolutely! Stir in sautéed spinach, peas, roasted veggies, or chopped tomatoes to the couscous.

Can I make this dish ahead?

Yes, it reheats well. Store chicken and couscous separately for the best texture when reheating.

What herbs work best?

A mix of thyme, rosemary, oregano, and parsley is classic, but feel free to experiment with dill, basil, or sage.

Can I cook the couscous in the oven with the chicken?

It’s best cooked separately for perfect texture, but you can bake couscous in a casserole dish with added broth and veggies for a one-pan meal.

What can I serve with this dish?

Serve with a green salad, roasted vegetables, or tzatziki for a fresh and complete meal.

Conclusion

Baked Herb Chicken Breasts with Couscous is a go-to recipe for easy, flavorful, and well-balanced meals. With tender, aromatic chicken and light, lemony couscous, it’s a wholesome option that feels special yet simple. Perfect for meal prep, family dinners, or hosting, this dish brings comfort and freshness to your table with every bite.

Baked Herb Chicken Breasts with Couscous

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Juicy, oven-baked chicken breasts seasoned with garlic, lemon, and fragrant herbs served over fluffy couscous infused with lemon and fresh parsley. This healthy and satisfying meal comes together easily for a weeknight dinner or meal prep favorite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: undefined
• Category: Main Dish
• Method: Baked / Stovetop
• Cuisine: Mediterranean-Inspired

Ingredients

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Instructions

Preheat oven to 400°F (200°C).,In a small bowl, whisk together olive oil, lemon juice, garlic, thyme, oregano, rosemary, salt, pepper, and paprika. Rub evenly over the chicken breasts.,Place chicken in a baking dish or on a lined sheet pan. Bake for 22–28 minutes, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.,While the chicken bakes, bring broth to a boil in a saucepan. Stir in couscous, garlic, olive oil or butter, salt, and pepper. Cover and remove from heat. Let sit for 5 minutes.,Fluff couscous with a fork and stir in lemon zest, lemon juice, and chopped parsley.,Serve sliced chicken over couscous. Garnish with additional herbs or lemon wedges if desired.

Notes

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 420
• Sugar: undefined
• Sodium: 540mg
• Fat: 20g
• Saturated Fat: undefined
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 38g
• Cholesterol: undefined