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–+ servings
Ella Cooks

Irresistible Blueberry Basil Glazed Chicken with Lemon Couscous Confetti

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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.
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Prep Time 10 minutes
Cook Time 18 minutes
Servings: 4
Course: Main Course
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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)

Method
 

Instructions
  1. 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.
  2. 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).
  3. 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.
  4. 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).
  5. Serve: Spoon couscous into bowls, top with chicken, drizzle remaining glaze, and scatter extra basil.

Nutrition

Calories: 520kcalCarbohydrates: 55gProtein: 33gFat: 18g

Notes

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.

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