Pan-Seared Chicken with Herb Butter, Roasted Veggies & Lemony Couscous
A Blue Apron–style, weeknight-friendly dinner featuring juicy pan-seared chicken in a garlicky herb butter sauce, roasted vegetables, and a fluffy lemony couscous base. Chef-level flavor with clear, step-by-step guidance.
Ingredients
- 2 boneless, skinless chicken breasts about 6–8 oz each, patted dry
- 1 teaspoon kosher salt for seasoning chicken, more to taste
- 1/2 teaspoon freshly ground black pepper for seasoning chicken
- 1 teaspoon smoked paprika or sweet paprika
- 1 tablespoon olive oil for searing chicken
- 2 tablespoons unsalted butter or plant-based butter for dairy-free
- 2 cloves garlic minced, about 2 teaspoons; jarred is okay
- 1 teaspoon lemon zest from the lemon used below
- 1 tablespoon fresh parsley finely chopped, or 1 teaspoon dried
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 medium zucchini halved lengthwise and sliced into half-moons
- 1 red bell pepper cored and sliced into strips
- 1 small red onion cut into 1/2‑inch wedges
- 2 tablespoons olive oil for roasting vegetables
- 1/2 teaspoon kosher salt for vegetables
- 1/4 teaspoon black pepper for vegetables
- 1/2 teaspoon Italian seasoning or dried oregano, for vegetables
- 1 cup dry couscous regular, not Israeli; whole wheat works too
- 1 cup low-sodium chicken broth or vegetable broth for vegetarian
- 1 tablespoon olive oil or butter for couscous
- 1/2 teaspoon kosher salt for couscous; omit if broth is very salty
- 1/2 lemon juiced, about 1–1 1/2 tablespoons, for couscous
- 1 tablespoon fresh parsley or cilantro chopped, for couscous
- 1/2 lemon remaining half, cut into wedges for serving
- extra chopped fresh herbs optional, for sprinkling
- crumbled feta or grated Parmesan optional, for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easier cleanup. Set a medium saucepan on the stove for the couscous—you’ll use it shortly.
- Add the zucchini, red bell pepper, and red onion to the prepared sheet pan. Drizzle with 2 tablespoons olive oil, then sprinkle with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning. Toss until evenly coated and spread in a single layer. Roast for 18–22 minutes, tossing once halfway through, until tender and caramelized around the edges.1 medium zucchini, 1 red bell pepper, 1 small red onion, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon Italian seasoning
- While the vegetables roast, pat the chicken breasts dry with paper towels. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon smoked paprika. Rub the mixture all over both sides of the chicken breasts to season them evenly.2 boneless, skinless chicken breasts, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the seasoned chicken breasts. Cook for 4–5 minutes per side, until nicely browned and the internal temperature is about 160°F. Transfer the chicken to a plate and tent loosely with foil to rest; it will finish cooking off the heat.2 boneless, skinless chicken breasts, 1 tablespoon olive oil
- In the medium saucepan, bring 1 cup chicken broth, 1 tablespoon olive oil or butter, and 1/2 teaspoon kosher salt to a boil. Once boiling, turn off the heat, stir in 1 cup dry couscous, cover with a lid, and let sit undisturbed for 5 minutes to steam.1 cup dry couscous, 1 cup low-sodium chicken broth, 1 tablespoon olive oil or butter, 1/2 teaspoon kosher salt
- While the couscous rests, return the skillet used for the chicken to medium-low heat without washing it. Add 2 tablespoons butter and let it melt, scraping up the browned bits from the bottom of the pan. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Turn off the heat, then stir in the lemon zest, chopped parsley, and thyme. Taste and add a pinch of salt or extra lemon zest if desired.2 tablespoons unsalted butter, 2 cloves garlic, 1 teaspoon lemon zest, 1 tablespoon fresh parsley, 1 teaspoon fresh thyme leaves
- Uncover the couscous and fluff gently with a fork to separate the grains. Stir in the juice of 1/2 lemon and 1 tablespoon chopped parsley or cilantro. Taste and add a pinch more salt or lemon juice if needed; it should taste light, fresh, and slightly tangy.1 cup dry couscous, 1/2 lemon, 1 tablespoon fresh parsley or cilantro
- Slice the rested chicken breasts crosswise into 1/2‑inch slices. Add the slices back into the warm skillet with the herb butter sauce and gently turn them to coat in the sauce. If the sauce seems too thick, add a tablespoon of water or broth to loosen it slightly.2 boneless, skinless chicken breasts
- Spoon a generous bed of lemony couscous onto each plate. Top with a portion of the roasted vegetables, then arrange the sliced chicken over the top. Drizzle any remaining herb butter sauce over the chicken and vegetables. Finish with extra chopped herbs and crumbled feta or grated Parmesan if using, and serve with lemon wedges on the side.1 medium zucchini, 1 red bell pepper, 1 small red onion, 1 cup dry couscous, 1/2 lemon, extra chopped fresh herbs, crumbled feta or grated Parmesan
Notes
Variations: (1) Mediterranean twist: add olives and cherry tomatoes to the roasting pan and finish with extra feta and good olive oil. (2) Spicy version: add 1/4–1/2 teaspoon red pepper flakes to the herb butter sauce and swap smoked paprika for chili powder on the chicken. (3) Vegetarian: replace chicken with drained, patted-dry canned chickpeas roasted with the vegetables, or pan-seared halloumi. (4) Low-carb: skip the couscous and serve over cauliflower rice or baby spinach. Storage: Refrigerate chicken, veggies, and couscous for 3–4 days; chicken and veggies can be frozen up to 2 months. Reheat gently with a splash of broth or water.
Nutrition
Calories: 650kcal
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