Herb-Stuffed Chicken with Lemon and Couscous

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Middle Eastern-inspired dish featuring juicy herb-stuffed chicken breasts served with light lemon-couscous and fresh herbs. This middle eastern-inspired chicken (gluten-free) ready in about 50 minutes pairs (6-7 oz each) chicken breast, (cooked) couscous, (chopped) fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Middle Eastern cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a small bowl, combine couscous, parsley, cilantro, dill, lemon zest, garlic, 1 tbsp olive oil, salt, and pepper. Mix well.
  2. Step 2: Make a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through. Stuff each pocket with couscous mixture, then secure with kitchen twine.
  3. Step 3: In a large oven-safe skillet, heat remaining 1 tbsp olive oil over medium-high heat. Add stuffed chicken and sear for 3-4 minutes per side until golden brown. Transfer to oven and bake for 20-25 minutes until chicken is fully cooked (internal temperature 165°F/74°C).
  4. Step 4: While chicken bakes, prepare lemon-couscous: In a small bowl, mix cooked couscous with 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt.
  5. Step 5: Serve chicken warm, accompanied by lemon-couscous and additional lemon wedges for extra brightness.

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Frequently asked questions

How long does Herb-Stuffed Chicken with Lemon and Couscous take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Stuffed Chicken with Lemon and Couscous?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6-7 oz each) chicken breast from drying out.

Can I substitute ingredients in Herb-Stuffed Chicken with Lemon and Couscous?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Stuffed Chicken with Lemon and Couscous for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Stuffed Chicken with Lemon and Couscous gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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