One-Pan Garlic Butter Chicken Couscous (Printable Version)

Golden chicken thighs in rich garlic butter with tender couscous, vegetables, and lemon.

# What You'll Need:

→ 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

→ To Finish

15 - Lemon wedges for serving

# Directions:

01 - Pat chicken thighs dry and season both sides evenly 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 and set aside on a plate.
03 - Reduce heat to medium, add butter to the same skillet, and once melted, stir in minced garlic. Cook for 30 seconds until fragrant.
04 - Pour in chicken broth and scrape up any browned bits from the pan. Stir in couscous, cherry tomatoes, spinach, dried thyme, and lemon zest.
05 - Nestle seared chicken thighs on top of the couscous mixture. Cover and simmer on low heat for 8 to 10 minutes until couscous is tender and chicken reaches an internal temperature of 165°F.
06 - Remove from heat, fluff couscous with a fork, garnish with fresh parsley, and serve with lemon wedges.

# Expert Hints:

01 -
  • One-Pan Simplicity: Minimal cleanup makes this a perfect choice for busy weeknights.
  • Balanced Flavors: The combination of savory garlic butter, bright lemon zest, and fresh parsley creates a well-rounded profile.
  • Quick and Hearty: Ready in just 40 minutes, providing a protein-packed meal with wholesome grains and vegetables.
02 -
  • Check Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
  • Handle with Care: Use tongs to flip the chicken and prevent piercing the meat, keeping the juices inside.
  • Gentle Fluffing: Use a fork to fluff the couscous at the end to keep it light and prevent it from clumping.
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