One-Pan Garlic Butter Chicken Couscous (Print Version)

Golden chicken in garlic butter with fluffy couscous, tomatoes, and peas. A complete Mediterranean meal in one pan.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon paprika
05 - 2 tablespoons all-purpose flour

→ Garlic Butter

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

→ Couscous

08 - 1 1/2 cups couscous
09 - 2 cups low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 1/2 cup frozen peas
12 - 1/4 cup chopped fresh parsley
13 - Zest and juice of 1 lemon
14 - 2 tablespoons olive oil

# How to Make:

01 - Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika. Lightly dust with flour, shaking off excess.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides, approximately 3-4 minutes per side. Transfer to a plate.
03 - Reduce heat to medium. Add butter to the pan, then stir in minced garlic. Sauté for 1 minute until fragrant.
04 - Pour chicken broth into the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan.
05 - Stir in couscous, cherry tomatoes, and peas. Return chicken breasts to the pan, nestling them into the couscous mixture.
06 - Cover the pan with a lid and cook over low heat for 8-10 minutes, or until couscous is tender and chicken reaches an internal temperature of 165°F.
07 - Remove from heat. Sprinkle with lemon zest, lemon juice, and chopped parsley. Fluff couscous with a fork, slice chicken if desired, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time actually enjoying dinner.
  • The couscous absorbs all the buttery, garlicky pan juices, so you don't need any extra sauce.
  • It's fancy enough to serve guests but simple enough that weeknight stress melts away.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of a good sear, and a proper sear is what makes this dish feel restaurant-quality.
  • The residual heat will continue cooking the chicken after you remove the pan from the fire, so take it off the stove when it's just barely done to avoid tough, rubbery meat.
03 -
  • If your chicken breasts are thick or uneven, gently pound them to a uniform thickness so they cook evenly without any dry outer edges or raw centers.
  • Keep your broth warm while you're searing the chicken—adding cold liquid to a hot pan can seize everything up, while warm broth melts right in and starts the couscous cooking immediately.
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