Go Back

Mediterranean Chicken with Feta Couscous

This savory mediterranean chicken with olives and a lemony cream sauce over feta couscous makes for the perfect weeknight meal!


For the Mediterranean Chicken

  • 6-8 boneless chicken thighs (depending on how small they are - If small I use 8 so I have leftovers!)
  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • 1/2 cup green olives, pitted and rinsed
  • 1/2 cup kalamata olives, pitted and rinsed
  • 1 lemon, zested and juiced
  • 1/2 cup cream
  • 1/2 cup chicken stock
  • chopped parsley, about a 1/4 cup
  • salt and pepper to taste, if needed

Feta Couscous

  • 1 cup israeli pearl couscous, you can also use the fine couscous
  • olive oil
  • 1 tbs dijon mustard
  • chopped parsley, about 1/4 cup
  • 1/2 cup crumbled feta
  • salt and pepper to taste


  • in a large pan, heat a drizzle of olive oil and sear chicken until golden brown on both sides. Season with a little salt and pepper.
  • Add in the chopped onion into the pan with the chicken along with the minced garlic. Cook for a few minutes until fragrant.
  • add in the rinsed and pitted olives, lemon zest and juice, cream and chicken stock and let simmer for 15 minutes. Add in the parsley at the end, taste and add salt and pepper if necessary
  • in a small pot, cook one cup of couscous according to package directions. Remove from heat, stir in a good drizzle of olive oil, a large pinch of salt and a few grinds of pepper, chopped fresh parsley, and feta cheese. Stir, taste, and adjust seasoning as necessary.
  • to plate, add chicken and yummy olive lemony sauce on top of couscous and enjoy!