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Bright, juicy, and a little unexpected, this skillet chicken gets lacquered in a glossy blueberry–balsamic glaze kissed with honey and fresh basil. The sweet-tangy sauce clings to golden chicken while a quick lemon couscous (our “confetti”) brings pops of parsley, basil, and tiny bursts of diced cucumber. Every bite hits sweet, savory, herbaceous, and citrus at once – colorful dinner in under 30 minutes.

Ingredients (serves 4)

Chicken & Glaze

1½ lb (680 g) boneless skinless chicken thighs or breasts (pounded to even thickness)
1 tsp kosher salt, ½ tsp black pepper
1 Tbsp olive oil
1 cup (150 g) blueberries (fresh or frozen)
2 Tbsp balsamic vinegar
2 Tbsp honey (or maple syrup)
1 tsp Dijon mustard
Zest of ½ lemon + 1 Tbsp lemon juice
2 Tbsp finely chopped fresh basil (plus more to finish)
Optional heat: pinch red-pepper flakes

Lemon Couscous “Confetti”

1 cup (170 g) couscous
1 cup (240 ml) boiling low-sodium chicken or vegetable stock
1 Tbsp olive oil
Zest of ½ lemon + 1 Tbsp lemon juice
¼ cup finely chopped parsley
2 Tbsp finely chopped basil
¼ cup very small-diced cucumber (or bell pepper)
¼ tsp kosher salt, black pepper to taste

Equipment

Large nonstick or cast-iron skillet
Small saucepan (for glaze)
Heatproof bowl with lid/plate (for couscous)

Timings

Prep: 10 minutes
Cook: 15–18 minutes
Total: ~25–28 minutes

Instructions

Start the couscous (5 min): Add couscous to a heatproof bowl. Stir in boiling stock, olive oil, lemon zest/juice, a pinch of salt and pepper. Cover and set aside 5 minutes; fluff with a fork. Fold in parsley, basil, and cucumber. Keep warm.
Sear the chicken (8–10 min): Pat chicken dry; season with salt and pepper. Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until deeply golden and just cooked through (165°F/74°C). Transfer to a plate (tent with foil).
Make the glaze (5–6 min): In a small saucepan over medium heat, combine blueberries, balsamic, honey, Dijon, lemon zest/juice, and a pinch of red-pepper flakes if using. Simmer, stirring and lightly mashing berries, until glossy and syrupy, 4–6 minutes. Remove from heat; stir in chopped basil.
Glaze & finish (1–2 min): Return chicken to the skillet over medium heat. Spoon most of the blueberry glaze over and toss 1–2 minutes until coated and sticky (reserve a little for drizzling).
Serve: Spoon couscous into bowls, top with chicken, drizzle remaining glaze, and scatter extra basil.

Tips & Swaps

Breasts vs thighs: Thighs stay juicier; if using breasts, don’t overcook—pull at 160°F/71°C and let carryover finish.
Frozen blueberries: Use straight from frozen; simmer 1–2 minutes longer to thicken.
Extra veg: Add a handful of baby spinach to the couscous as you fluff; residual heat wilts it perfectly.
Make ahead: Glaze keeps 3 days refrigerated; rewarm gently and finish in the skillet.
No couscous? Sub quinoa, bulgur, or orzo and keep the lemon-herb vibe.

Approx. Nutrition (per serving)

Estimate with thighs: ~520 kcal • Fat: ~18 g • Carbs: ~55 g • Protein: ~33 g

Ella Cooks