Balsamic Chicken and Couscous

Balsamic Chicken and Couscous

Balsamic Chicken and Couscous is a classic dish made with ingredients you probably already have on hand. If you don’t have chicken breasts, chicken thighs are just as delicious with this marinade.

Balsamic Chicken and Couscous


Sometimes it’s the simple things. 

Grilled chicken with a balsamic pan sauce over couscous makes for a perfect dinner. I also made brussel sprouts in a butter sauce to go along with it, but on this particular evening, I didn’t even notice they were there.

The chicken made me happy, but I was not happy with anything else.

Honestly, at that point I declared everything and anything in my life an “asshole”.

I’ll spare you the details, but I got over it and life went on.

Ok, fine, I’ll tell you.

My son is moving into his own apartment and I’m having a bit of a problem transitioning.

When in the hell did one of the children- that I birthed!- acquire that kind of independence?

God didn’t prepare me for this, nor did he ask me permission!

I think I’m kind of in a little bit of a state of denial/really not ready to deal with the fact that my son is moving out.

What if he needs me??

What if he gets sick?

What if he’s broke and doesn’t tell me?? 

I want to know it’ll be ok, and I know I have to give it to God.

Balsamic Chicken and Couscous

Balsamic Chicken and Couscous – A Reliable Pantry Meal

Anyway, back to the food – I absolutely love couscous, and I tend to pair it with Greek flavors like feta cheese and Kalamata olives, tomatoes, etc., but tonight I made a pan sauce with a balsamic vinegar marinade that my chicken soaked in for a few hours.

Now, I have to admit that I varied from my regular marinade routine today when it comes to chicken – I put mayo in it.

Yes, mayo. 

Don’t judge a girl, but I had to find out if it did the same thing for chicken that it does for beef (mayo is great for making ground beef tender and moist).

It does! I just love mayo; it’s like a good, reliable girlfriend.

You know she’s always got your back.

Balsamic Chicken and Couscous

Also, what I’ve discovered is that it’s amazing how resourceful and creative you can be on a whim when you haven’t eaten a thing ALL DAY LONG, but taking a road trip to Publix seems like pure torture.

Let me put it this way –  I just thought we were completely out of groceries. It’s amazing what you’ll sniff out of that freezer and pantry when it’s late, you’re starving and the last thing you want to do is go to the store.

Especially when you’re all comfortable…it’s raining (and thundering)…and, you basically live at Publix anyway.

I know those people have got to be sick and tired of seeing my face. 

But they’re used to me.

The marinade is a very easy combo of olive oil, lemon juice, mayo (not much, so don’t get all crazy), salt, pepper, balsamic vinegar and Worcestershire sauce. The sauce that this marinade makes…OMG.

It’s downright luscious.

Pour it all over the couscous, rice, or whatever.

It’s crazy good.

Here’s your printable-

Balsamic Chicken and Couscous

Balsamic Chicken and Couscous


  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup mayo
  • 1 tbsp dried oregano
  • 1 tbsp seasoned salt
  • 1 tbsp pepper
  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 lb boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1/2 cup chicken broth
  • Salt and pepper, to taste
  • 1 cup couscous, cooked
  • 2 green onions, chopped


  1. Combine olive oil through Worcestershire sauce and add to a gallon size zip lock bag; add chicken and refrigerate for at least 2 hours.*
  2. Whisk the water and cornstarch together in a small bowl and set aside.
  3. Heat olive oil over medium heat in a large pan.
  4. Add chicken - reserving marinade - and cook 3-5 minutes on each side until done. (This will depend on the thickness of the chicken).
  5. Remove chicken from pan (do not rinse!) and cover with foil to keep warm.
  6. Turn heat up to medium high heat and add remaining marinade, and while whisking add cornstarch/water mixture. Continue mixing until thick, adding the broth, salt and pepper.
  7. Remove from heat when thick enough and serve over chicken and couscous.
  8. Top with green onions.


* It will still be good if you just throw it together and make it impromptu. Marinating the chicken deepens the flavor.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 549Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 105mgSodium: 1449mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 39g

The provided nutrition calculated may not always be accurate.

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This article was updated on July 24th, 2023.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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