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Riesling Lemon Chicken with Herbed Israeli Couscous

  • Author: Molly
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This Riesling Lemon Chicken with Herbed Israeli Couscous is a quick and easy meal that tastes like spring! it’s bright and flavorful and tastes light but satisfying. A weeknight staple meal!



For the Chicken:

  • 1 tablespoon olive oil
  • ¼ cup all-purpose flour
  • 2 eggs, lightly beaten
  • Salt and pepper
  • lbs of thin-sliced chicken breasts (most packs this size have between 4-6 chicken cutlets)
  • ½ cup Riesling wine
  • 1 cup low-sodium chicken broth
  • Juice of 1 lemon (roughly 3 tablespoons)
  • 2 tablespoons unsalted butter
  • Chopped fresh herbs, for serving
  • Lemon slices, for serving

For the Couscous:

  • 1 tablespoon olive oil
  • 2 cups Israeli couscous
  • 3 cups low-sodium chicken stock
  • ½ cup water
  • 1 teaspoon kosher salt
  • Zest and juice of 1 lemon
  • ½ cup fresh herbs, chopped (any you like – we love parsley, chives, and fresh dill)


For the Chicken:

  1. Place a large skillet over medium heat and add the oil.
  2. While the pan heats up, prep the dredging station by placing the flour in a shallow bowl and the eggs in another. Season both with a little salt and pepper.
  3. Season the chicken breasts with salt and pepper and then dredge them in the flour. Turn them to coat lightly on both sides.
  4. Next, place the floured chicken into the beaten eggs and turn to coat, letting the excess drip off. Dredge the chicken back through the flour one more time.
  5. Place the battered chicken straight into the hot pan and then continue with the remaining chicken, adding it all to the pan once it is battered.
  6. Cook for 2-3 minutes per side or until golden brown and crisp. Remove the chicken from the pan and set aside on a plate.
  7. Reduce the heat to medium and add in the riesling wine. Cook, stirring, until the wine reduces by about half.
  8. Stream in the chicken broth and lemon juice and bring the mixture to a simmer. Simmer for about 10 minutes, or until the sauce is reduced by half.
  9. Whisk the butter into the sauce. Season, to taste, with salt and pepper.
  10. Return the chicken to the pan, gently turning it to coat in the sauce, and then keep warm until you are ready to serve.

For the Couscous:

  1. While the pan sauce is cooking, make the couscous by heating the oil in a medium saucepan over medium heat.
  2. Add the couscous and toast in the oil until golden brown and fragrant, about 2 minutes.
  3. Add in the chicken broth, water, and salt and bring to a simmer.
  4. Cover the pot, reduce the heat to medium-low, and cook for about 10-12 minutes or until the couscous is puffed, tender, and the liquid has evaporated.
  5. Stir in the lemon zest, lemon juice, and fresh herbs and stir to combine.
  6. Season, to taste, with additional salt and pepper.

To Serve:

  1. On each serving plate, spoon some of the herbed couscous. Top with a chicken breast. Spoon over the pan sauce.
  2. Garnish with additional fresh herbs and lemon slices. Serve immediately while everything is hot.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: dinner

Keywords: riesling lemon chicken, chicken with lemon riesling pan sauce, herbed Israeli couscous, light and healthy chicken recipe