Chicken with Artichokes and Israeli Couscous
Chicken with Artichokes and Israeli Couscous is a tasty easy weeknight meal that can be on the table in about 30 minutes!
Have you made Israeli Couscous or Pearl Couscous? It’s more like pasta and a delicious alternative to standard Moroccan couscous!
Why You’ll Love this Chicken Artichoke Recipe
- It’s a simple skillet dinner that’s packed full of flavor.
- Served over Israeli couscous instead of rice or noodles, both components are ready in about 30 minutes.
- If you’re like me, you make the same chicken recipes over and over. This recipe is a yummy way to shake up your menu.
I spotted this recipe for Chicken with Couscous in one of the earliest issues of the now-defunct Everyday Food magazine. Totally enamored by the look of the Israeli couscous, I scoured the city for some to no avail. Back in 2011, I resorted to a mail-order source but now can find it easily in most grocery stores.
Frequently Asked Questions
What is Israeli Couscous?
Israeli couscous is actually little pearls of pasta, and I find it closer to the texture of orzo than standard couscous. Like traditional couscous, it’s made of semolina flour. Known as Ptitim in the Middle East, it was developed as a replacement for rice when the latter was scarce.
It is truly worth the hunt to have a stash in your pantry. And this quick recipe is one of my favorite ways to showcase this delicious pasta. Even if you’re not a fan of classic couscous, give this pearl couscous a try!
How Do You Cook Israeli Couscous?
Cook it in salted water or chicken broth until “to the tooth” or just barely tender. It can also be cooked like rice with twice as much liquid as couscous. Simmer with the lid on until all the liquid is evaporated and the couscous is cooked.
Tips for Making this Recipe for Skillet Chicken
- Make sure your oil is hot before adding your floured and seasoned chicken. This will enable a brown crispy coating to develop.
- Buy sun-dried tomatoes packed in oil for the best flavor and texture. I like to buy them whole and slice them myself.
- If you’re a fan of standard couscous or would rather serve this over rice or noodles, they all work well as a base for this chicken and its simple sauce.
- I like to use Wondra flour, which comes in a blue canister near the regular flour, to coat my chicken. It’s granulated and leaves a nice, fine coat that browns beautifully.
How to Make this Chicken with Couscous
- This chicken dish is a snap to pull together. It is made with a slew of kitchen staples: frozen (and defrosted) boneless, skinless chicken breasts, canned artichoke hearts, sun-dried tomatoes, olive oil, garlic, chicken broth, and, of course, the couscous. I make certain to add scallions to my grocery list and I’m set.
- First, season the chicken, dust with flour, then brown it in olive oil.
- Next, remove the chicken and add the garlic, sun-dried tomatoes, and scallions along with some chicken broth. Whisk together for a quick sauce.
- While the chicken is working on its tan, simmer the couscous in chicken broth with the lid on.
- Dinner was ready in about 30 minutes. This chicken with artichokes over Israeli couscous is perfect for a busy weekday but tasty enough for company.
What to Serve With Chicken with Couscous:
- Mediterranean Chopped Salad
- Best Caesar Salad Recipe
- Lemon Garlic Broccoli
- Oven Roasted Green Beans
- Honey Balsamic Roast Carrots
You May Also Like:
You might also enjoy this Chicken with Broccoli Sun-Dried Tomatoes and Pasta, Boursin Stuffed Chicken, and more of my Chicken Recipes.
- 6 boneless skinless chicken breasts
- Kosher salt and pepper
- 1/4 cup flour (I used Wondra flour, made by Gold Medal)
- 1/4 cup sun-dried tomatoes packed in oil, drained, and sliced into strips
- 1/4 cup olive oil
- 1 can artichoke hearts packed in water, drained, and halved
- A bunch of scallions, thinly sliced
- 4 garlic cloves, sliced thinly
- 1 cup chicken broth
For the couscous:
- 1 cup Israeli couscous
- 2 cups chicken broth
- Flatten the chicken with a meat mallet till about 1/2 inch thick.
- In a skillet, heat 2 tablespoons of olive oil. Season chicken with salt and pepper and coat with flour, shaking off any excess.
- Saute till lightly browned on each side and cooked through. Remove.
- Add the remaining olive oil to the skillet. Add garlic and sauté then add white parts of scallions,
- Add one cup of chicken broth. Stir and cook, scraping up the brown bits from the bottom of the pan Add artichokes and sun-dried tomatoes.
- Cook till the artichokes and tomatoes are heated through. slightly. Taste and add more salt and pepper if desired.
- To make the couscous, bring the 2 cups of chicken broth to a boil. Add couscous. Boil till couscous is tender, about 10 minutes. Drain.
- Serve the chicken over couscous, and spoon sauce over the chicken. Sprinkle with the remaining scallions.
Adapted from Everyday Food.
If you can't find Israeli couscous, regular couscous, noodles or rice are tasty alternatives.
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Serving Size:1 chicken breast
Amount Per Serving: Calories: 375Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 104mgSodium: 741mgCarbohydrates: 18gFiber: 3gSugar: 1gProtein: 42g
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