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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This one-pan dish combines tender chicken thighs with pearl couscous, spring vegetables, and a creamy, Parmesan-infused broth. The chicken is browned to crispy perfection, while the couscous absorbs all the flavors from the broth and wine. A splash of heavy cream and frozen peas bring a touch of richness and freshness to the dish, making it a simple yet satisfying meal.
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Season both sides of chicken thighs with salt, pepper, thyme, and parsley.
Heat olive oil in a large sauté pan over medium-high heat.
Place chicken skin-side down in the pan and cook until browned and crispy, then flip and cook the other side.
Remove chicken from the pan and set aside.
Sauté diced onions and garlic in the same pan until fragrant and softened.
Add chopped asparagus to the pan and cook for one minute.
Add pearl couscous to the pan and toast for one minute.
Pour in dry white wine to deglaze the pan, scraping up any browned bits.
Mix in chicken broth and bring to a boil.
Add chicken back to the pan, lower heat to medium, cover, and simmer for 10-15 minutes until the chicken is cooked through.
Remove chicken from the pan again and set aside.
Mix in heavy cream, frozen peas, and grated Parmesan into the couscous mixture.
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You can substitute pearl couscous with regular couscous or orzo if preferred.
For a lighter version, skip the heavy cream and Parmesan.
Deglazing the pan with white wine adds depth of flavor, but you can use chicken broth instead if you prefer.
Can I use boneless chicken thighs?
Yes, boneless chicken thighs can be used, but they may cook faster, so adjust the simmering time accordingly.
What can I use instead of white wine?
You can substitute white wine with chicken broth or a splash of lemon juice for acidity.
Can I make this dish vegetarian?
Yes, omit the chicken and use vegetable broth instead of chicken broth. You can add more vegetables like mushrooms or zucchini for extra flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used. Add them at the same step as the frozen peas, but they may cook slightly faster.
