One-Pan Garlic Butter Chicken Couscous (Printable Version)

Tender chicken thighs seared in garlicky butter, then simmered with fluffy couscous for a hearty, flavor-packed one-pan meal.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Garlic Butter

06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced

→ Couscous & Vegetables

08 - 1 cup couscous
09 - 1.5 cups low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach
12 - 0.5 teaspoon dried thyme
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped

→ To Finish

15 - Lemon wedges for serving

# Step-by-Step Guide:

01 - Pat chicken thighs dry with paper towels and season both sides generously with kosher salt, freshly ground black pepper, and smoked paprika.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken thighs and sear for 3 to 4 minutes per side until golden brown. Transfer chicken to a clean plate and set aside.
03 - Reduce heat to medium and add butter to the same skillet. Once melted and foaming, add minced garlic and cook for 30 seconds until aromatic, stirring frequently.
04 - Pour chicken broth into the skillet, scraping the bottom to release caramelized bits. Stir in couscous, halved cherry tomatoes, baby spinach, dried thyme, and lemon zest until well combined.
05 - Nestle seared chicken thighs on top of the couscous mixture. Cover skillet with lid and simmer over low heat for 8 to 10 minutes until couscous is tender and chicken reaches an internal temperature of 165 degrees Fahrenheit.
06 - Remove from heat and fluff couscous gently with a fork. Garnish with fresh parsley and serve with lemon wedges on the side.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is practically nonexistent and you can actually relax after dinner.
  • The garlic butter soaks into the couscous while it steams under the chicken, creating layers of flavor you don't get from separate components.
  • It looks impressive enough for company but forgiving enough for a weeknight when you're running on fumes.
02 -
  • Don't skip patting the chicken dry, even a little moisture will prevent that beautiful golden crust from forming.
  • Use a lid that fits snugly so the steam stays trapped and cooks the couscous evenly without drying out.
  • Let the chicken rest on top without stirring it in, the weight helps steam the couscous perfectly underneath.
03 -
  • Use a meat thermometer to check the chicken, guessing leads to overcooked or undercooked results and nobody wants that.
  • Let the skillet rest off the heat for two minutes before fluffing the couscous, it finishes absorbing liquid and won't turn gummy.
  • If your couscous looks dry after cooking, drizzle in a tablespoon of broth or melted butter and fluff again, it will come back to life.
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