If you’re craving a dish that feels like a warm hug in a bowl, you’re going to love this One-Pan Garlic Butter Chicken Couscous Recipe. It brings together juicy, perfectly seasoned chicken thighs and fluffy couscous, all infused with the rich flavors of garlic and butter. What’s truly magical about this recipe is how it leverages a single skillet to build layers of flavor without turning your kitchen into a disaster zone. This dish is not only a feast for your taste buds but also incredibly straightforward to make, ensuring you spend less time fussing and more time enjoying every delicious bite.
Ingredients You’ll Need
Each ingredient in this One-Pan Garlic Butter Chicken Couscous Recipe plays a vital role, from the savory spices that create a flavorful crust on the chicken to the fresh herbs that brighten the whole dish. The simplicity of these ingredients means you can find them easily, and once combined, they deliver a beautiful balance of taste, texture, and color that will impress without the stress.
- 4 boneless, skinless chicken thighs: Tender and juicy, these are the perfect protein base with just enough fat for richness.
- 1 teaspoon kosher salt: Essential for seasoning and bringing out the natural flavors in the chicken and couscous.
- 1/2 teaspoon freshly ground black pepper: Adds a mild heat and aromatic depth.
- 1 teaspoon smoked paprika: Gives a smoky, slightly sweet warmth that makes the chicken irresistible.
- 1 tablespoon olive oil: Used for searing the chicken, it provides a lovely crust and prevents sticking.
- 3 tablespoons unsalted butter: Creates a silky, flavorful base when combined with garlic.
- 4 cloves garlic, minced: The star aroma and flavor that elevate this dish right from the first step.
- 1 cup couscous: Light and fluffy, it soaks up all the delicious juices from the pan.
- 1 1/2 cups low-sodium chicken broth: Keeps the couscous moist and infuses it with savory goodness.
- 1 cup cherry tomatoes, halved: Burst of natural sweetness and vibrant color.
- 1 cup baby spinach: Adds freshness and a nutritious green pop late in the cooking process.
- 1/2 teaspoon dried thyme: Earthy and fragrant herb to complement the chicken and vegetables.
- Zest of 1 lemon: Brightens the entire dish, giving a citrusy lift.
- 2 tablespoons fresh parsley, chopped: For a final sprinkle of color and herbaceous flavor.
- Lemon wedges for serving: Optional but highly recommended to squeeze over for added brightness at the table.
How to Make One-Pan Garlic Butter Chicken Couscous Recipe
Step 1: Prepare and Season the Chicken
Start by patting your chicken thighs dry with paper towels; this step is crucial for getting a nice sear. Then, season them evenly with kosher salt, freshly ground black pepper, and smoked paprika. This combination ensures the chicken is bursting with flavor once cooked.
Step 2: Sear the Chicken Thighs
Heat olive oil in your skillet over medium-high heat until shimmering. Add the seasoned chicken, and sear each side for about 3 to 4 minutes until you get a gorgeous golden-brown crust. This quick sear locks in juices and adds a beautiful texture. Once done, transfer the chicken to a plate—don’t wash the skillet just yet!
Step 3: Create the Garlic Butter Base
Reduce the heat to medium and toss in the butter. As it melts, stir in the minced garlic and cook until fragrant, about 30 seconds. This buttery garlic base will carry the flavor throughout the dish, so don’t rush this part.
Step 4: Build the Couscous Mixture
Pour the chicken broth into the skillet, scraping up any browned bits stuck to the bottom—that’s pure flavor gold. Add the couscous, cherry tomatoes, baby spinach, dried thyme, and lemon zest. Stir everything together until it’s well combined; the couscous will start to absorb all those delicious juices.
Step 5: Simmer with Chicken
Nestle the seared chicken thighs on top of the couscous mixture. Cover your skillet with a lid and turn the heat down to low. Let it simmer for 8 to 10 minutes until the couscous is tender and the chicken reaches an internal temperature of 165°F. This gentle simmer lets all the flavors mingle and develop.
Step 6: Finish and Serve
Remove the skillet from heat and fluff the couscous gently with a fork to keep it light and airy. Sprinkle fresh parsley over the top for a pop of color and freshness. Serve with lemon wedges so everyone can add a zingy squeeze to their taste.
How to Serve One-Pan Garlic Butter Chicken Couscous Recipe
Garnishes
Fresh parsley is a must to brighten the dish just before serving. If you want to get fancy, adding a sprinkle of toasted pine nuts or a drizzle of good-quality olive oil can add texture and richness. Those lemon wedges are also a fantastic touch to enhance the citrus notes.
Side Dishes
This dish shines beautifully on its own, but if you want to add sides, a crisp green salad with a lemon vinaigrette or some roasted vegetables pairs wonderfully. A simple cucumber and mint yogurt salad also complements the garlic and butter flavors perfectly.
Creative Ways to Present
Try serving the One-Pan Garlic Butter Chicken Couscous Recipe directly from the skillet for a rustic, cozy feel that invites everyone to dig in. For a more elegant touch, plate the couscous neatly and lay the chicken thighs on top, then drizzle a little extra melted butter or garlic sauce over everything for that wow factor.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftovers in an airtight container and refrigerate for up to 3 days. The couscous soaks up liquid over time, so it might become firmer, but it will still be delicious.
Freezing
You can freeze the cooked chicken and couscous separately in freezer-safe containers for up to 2 months. Make sure to cool completely before freezing and leave some space for expansion. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen up the couscous and keep the chicken moist. Alternatively, use a microwave, covering the container to retain moisture and heating in short intervals.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind that chicken breasts cook faster and can dry out more easily, so reduce cooking time and watch them closely during the simmer step to keep them juicy.
Is couscous gluten-free?
Traditional couscous is made from wheat, so it contains gluten. If you need a gluten-free option, try substituting with quinoa or gluten-free couscous alternatives.
Can I add other vegetables to the dish?
Definitely! Feel free to toss in bell peppers, zucchini, or mushrooms depending on what you have on hand. Just adjust the cooking times slightly to ensure everything gets cooked through.
What if I don’t have smoked paprika?
No worries! Regular paprika or a pinch of chili powder can work in a pinch. The smoky flavor adds depth, but the dish will still taste great without it.
How do I know when the chicken is cooked through?
The safest way is to use a meat thermometer to check for an internal temperature of 165°F. If you don’t have one, cut into the thickest part of the chicken to ensure the juices run clear and there’s no pink inside.
Final Thoughts
This One-Pan Garlic Butter Chicken Couscous Recipe is truly a gem for anyone who loves meals that are simple, full of flavor, and comforting. It’s perfect for busy weeknights or when you want to impress without extra effort. Once you try it, I’m sure it will become a favorite go-to in your cooking rotation—just like it is in mine!
Print
One-Pan Garlic Butter Chicken Couscous Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Salt
Description
This One-Pan Garlic Butter Chicken Couscous is a flavorful and easy-to-make weeknight dinner. Juicy, perfectly seared chicken thighs are nestled atop a garlicky couscous simmered with fresh cherry tomatoes, baby spinach, and fragrant herbs, all cooked together in a single skillet for minimal cleanup and maximum taste.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
Cooking Base
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
Couscous Mixture
- 1 cup couscous
- 1 1/2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1/2 teaspoon dried thyme
- Zest of 1 lemon
Finishing Touches
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Prepare and season chicken: Pat the chicken thighs dry thoroughly with paper towels. Season both sides evenly with kosher salt, freshly ground black pepper, and smoked paprika to develop great flavor and ensure a nice sear.
- Sear chicken thighs: Heat olive oil in a large deep skillet over medium-high heat. Once shimmering, add the seasoned chicken thighs and cook for 3 to 4 minutes per side until they are golden brown. Transfer the seared chicken to a plate temporarily.
- Create garlic butter base: Reduce the heat to medium. In the same skillet, add the butter and allow it to melt fully. Stir in the minced garlic and cook it for about 30 seconds until fragrant but not browned, to infuse the butter with garlic flavor.
- Build couscous mixture: Pour the low-sodium chicken broth into the skillet, scraping the bottom to loosen any browned bits left from the chicken. Add the couscous, cherry tomatoes, baby spinach, dried thyme, and lemon zest. Stir everything together well to combine the flavors.
- Simmer with chicken: Nestle the seared chicken thighs on top of the couscous mixture in the skillet. Cover the skillet with a lid and reduce the heat to low. Let it simmer gently for 8 to 10 minutes, or until the couscous is tender and the chicken is cooked through with an internal temperature of 165°F.
- Finish and serve: Remove the skillet from the heat. Fluff the couscous gently with a fork to combine it with the other ingredients. Garnish with freshly chopped parsley and serve immediately with lemon wedges on the side for a fresh citrus touch.
Notes
- Make sure to pat the chicken completely dry before seasoning to get a better sear.
- You can substitute chicken thighs with chicken breasts, but adjust cooking time accordingly to avoid drying out.
- Adding lemon zest and lemon wedges enhances the freshness and balances the richness of the garlic butter.
- Low-sodium chicken broth keeps the dish from being too salty and helps control sodium content.
- Use a deep skillet with a lid to ensure even cooking and prevent drying out.
- For added texture, sprinkle toasted pine nuts or slivered almonds on top before serving.
