One-Pan Garlic Butter Chicken Couscous (Printable Version)

Tender chicken in garlic butter served over fluffy couscous with tomatoes and peas, all cooked in one pan for an easy Mediterranean meal.

# What You'll Need:

→ 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

# Directions:

01 - Pat chicken breasts dry with paper towels and season both sides with salt, pepper, and paprika. Lightly dust with flour and shake off excess.
02 - Heat olive oil in a large 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 and 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 with a wooden spoon.
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 until couscous is tender and chicken is cooked through.
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 Hints:

01 -
  • One pan means one cleanup, and honestly, that alone makes this worth the effort on busy nights.
  • The chicken stays incredibly tender while the couscous soaks up every drop of savory garlic butter, creating layers of flavor that taste far more complicated than they actually are.
  • It's flexible enough to throw together on a Monday or serve to guests on a Friday without breaking a sweat.
02 -
  • The chicken will continue cooking slightly after you remove the pan from heat, so don't wait for it to look completely cooked through before you take it off the stove, or you'll end up with something tough and dry.
  • Resist the urge to stir constantly once you've added the couscous and covered the pan—let it sit undisturbed so the grains can absorb liquid evenly and stay fluffy rather than turning into mush.
03 -
  • Don't skip the lemon at the end—it's not just a garnish but the thing that prevents the entire dish from feeling heavy and one-note.
  • If your chicken breasts are thick or uneven, pound them gently before seasoning so everything cooks at the same speed and no one ends up with a dry piece.
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