One-Pan Garlic Butter Chicken Couscous (Print Version)

Succulent chicken thighs with aromatic garlic butter over fluffy couscous, all cooked in a single pan for easy cleanup.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - 1/2 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 1/2 cups low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach
12 - 1/2 teaspoon dried thyme
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped

→ Finishing

15 - Lemon wedges for serving

# How to Make:

01 - Pat chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken thighs and sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside.
03 - Reduce heat to medium. Add butter to the skillet. Once melted, stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour in chicken broth, scraping up any browned bits from the pan. Stir in couscous, cherry tomatoes, spinach, dried thyme, and lemon zest.
05 - Nestle the seared chicken thighs on top of the couscous mixture. Cover and simmer on low heat for 8 to 10 minutes, or until couscous is tender and chicken reaches an internal temperature of 165 degrees Fahrenheit.
06 - Remove from heat. Fluff couscous with a fork, garnish with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor since the chicken drippings season the couscous as it cooks.
  • Chicken thighs stay impossibly tender and juicy even if you're not a precision timer, unlike breasts that dry out if you blink.
  • This comes together in under 45 minutes, including prep, so it's perfect for weeknight dinners when ambition and time are both limited.
02 -
  • Don't skip patting the chicken dry, wet chicken won't brown and browning is where this dish gets its depth and visual appeal.
  • The couscous-to-liquid ratio is nearly exact because couscous absorbs about twice its weight in liquid, so measuring matters more than your usual pasta intuition.
03 -
  • Use a skillet with a lid or cover it tightly with foil, because uncovered simmering lets steam escape and your couscous won't cook properly.
  • Don't stir the couscous while it's cooking or simmering, it'll break down and become mushy instead of staying light and fluffy.
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