If you’re craving a dish that’s bursting with flavor yet comes together effortlessly, this One-Pan Garlic Butter Chicken Couscous Recipe is your new best friend in the kitchen. Imagine tender chicken breasts seared to golden perfection, nestled in a garlicky butter sauce with fluffy couscous, sweet cherry tomatoes, bright peas, and a refreshing hint of lemon – all cooked in one skillet for minimal fuss and maximum taste. It’s comforting, vibrant, and perfect for a weekday dinner when you want something satisfying but don’t want to spend all evening cooking. Plus, cleanup is a breeze, making this recipe as practical as it is delicious!
Ingredients You’ll Need
Keep things simple yet sensational with a handful of everyday ingredients that come together for a wonderfully balanced dish. Each ingredient plays a key role in building layers of flavor, texture, and color to make this One-Pan Garlic Butter Chicken Couscous Recipe truly shine.
- 4 boneless, skinless chicken breasts: The lean protein that cooks quickly and stays juicy when seared and simmered.
- 1 teaspoon salt: Essential for seasoning and enhancing the natural flavors throughout the dish.
- 1/2 teaspoon black pepper: Adds a subtle kick and warmth.
- 1 teaspoon paprika: Provides a mild smokiness and delicious color to the chicken.
- 2 tablespoons all-purpose flour: Helps achieve a golden crust while thickening the sauce slightly.
- 3 tablespoons unsalted butter: Adds richness and the perfect base for sautéing garlic.
- 4 cloves garlic, minced: Brings an irresistible fragrant depth to this recipe.
- 1.5 cups couscous: The quick-cooking grain that absorbs all the savory sauce beautifully.
- 2 cups low-sodium chicken broth: Adds flavor without overpowering, keeping the couscous moist and tasty.
- 1 cup cherry tomatoes, halved: Bursts with sweetness and adds fresh color.
- 0.5 cup frozen peas: Adds a pop of green and a touch of natural sweetness, balancing the savory elements.
- 0.25 cup chopped fresh parsley: Gives a fresh, herbal finish that brightens the whole dish.
- Zest and juice of 1 lemon: The secret ingredient that lifts all the flavors and adds freshness.
- 2 tablespoons olive oil: Used for searing chicken and adding a subtle fruity note.
How to Make One-Pan Garlic Butter Chicken Couscous Recipe
Step 1: Season and Prepare the Chicken
Start by patting your chicken breasts dry – this helps them sear nicely. Then, season both sides generously with salt, black pepper, and paprika for a punch of flavor and vibrant color. Lightly dust the chicken with flour, which will contribute to a beautifully golden crust and help thicken the sauce later on. Shake off any excess flour to avoid clumping.
Step 2: Sear the Chicken
Heat olive oil in a large deep skillet over medium-high heat until it shimmers. Add the chicken breasts carefully and sear each side until they’re golden brown, about 3 to 4 minutes per side. This step locks in the juices and builds incredible flavor. Once seared, transfer the chicken to a plate to rest while you prepare the sauce.
Step 3: Prepare the Garlic Butter Base
Lower the heat to medium and add the unsalted butter to the empty skillet. As the butter melts, stir in the minced garlic and sauté for about 1 minute until fragrant and golden – this will infuse the butter with a deep garlic aroma and flavor that is simply irresistible.
Step 4: Deglaze and Simmer Broth
Pour the chicken broth straight into the pan, using a wooden spoon to scrape up all those flavorful browned bits stuck to the skillet’s bottom. Bringing the broth to a simmer combines those tasty bits into the sauce, enriching it beautifully and setting the scene for perfectly cooked couscous.
Step 5: Combine Couscous and Vegetables
Stir in the couscous, cherry tomatoes, and peas right into the simmering broth. Nestle the seared chicken breasts back into the pan on top of the couscous mixture. This harmony of flavors now begins to meld under gentle cooking.
Step 6: Cook Covered
Cover the skillet with a lid, reduce the heat to low, and let everything cook for 8 to 10 minutes. During this time, the couscous absorbs the garlicky butter broth, the vegetables soften just right, and the chicken finishes cooking without drying out.
Step 7: Finish and Serve
Remove the pan from heat, then sprinkle fresh lemon zest, squeeze in lemon juice, and scatter the chopped fresh parsley on top. These final touches brighten the whole dish with citrusy freshness and herbal notes. Fluff the couscous gently with a fork, slice the chicken if you prefer, and serve immediately to enjoy all the warmth and comfort packed into this One-Pan Garlic Butter Chicken Couscous Recipe.
How to Serve One-Pan Garlic Butter Chicken Couscous Recipe
Garnishes
Fresh garnishes truly elevate this dish. Besides the parsley and lemon used in the recipe, consider adding a sprinkle of toasted pine nuts or almonds for some crunch, or a few crumbled feta cheese pieces to introduce a tangy creaminess. A drizzle of extra virgin olive oil or a dash of chili flakes can add a lovely finishing touch according to your mood.
Side Dishes
This recipe is substantial on its own, but if you want to round out the meal, light sides like a crisp green salad with lemon vinaigrette or roasted vegetables complement the garlic and lemon notes brilliantly. Alternatively, a side of creamy tzatziki or a simple yogurt dip pairs beautifully with the spiced chicken and couscous.
Creative Ways to Present
For a cozy dinner, serve this dish straight from the skillet to the table, encouraging everyone to dig in family-style. If you’re entertaining, plate it elegantly by slicing the chicken and fanning it over the fluffy couscous bed, topped with vibrant tomatoes and peas. You can also scoop it into warm pita pockets for a fun, handheld twist.
Make Ahead and Storage
Storing Leftovers
Any leftovers of this One-Pan Garlic Butter Chicken Couscous Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors develop even more, making for delicious next-day meals.
Freezing
If you want to freeze leftovers, package both the chicken and couscous mixture separately if possible, or together in a freezer-safe container. They keep well frozen for up to 2 months. Just be sure to thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the dish gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if needed to loosen the couscous and prevent it from drying out. Using the stovetop keeps the chicken juicy and the couscous fluffy, just like freshly made.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless chicken thighs are a great alternative and tend to be even juicier and more flavorful. Just adjust cooking times slightly to ensure they reach the right internal temperature.
Is it possible to make this recipe vegetarian?
Yes! Swap the chicken for hearty vegetables like mushrooms, zucchini, or bell peppers, and use vegetable broth instead of chicken broth. The garlic butter sauce and fresh herbs will still make it incredibly tasty.
Can I use regular white rice instead of couscous?
You can, but keep in mind that rice takes longer to cook than couscous. You may need to adjust the liquid and cooking time accordingly, or cook the rice separately for best results.
What can I substitute for butter in this recipe?
If you prefer or need to avoid butter, olive oil is a great substitute that will still provide a delicious base for cooking the garlic and building flavor.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear when pierced. The cooking time given should yield perfectly cooked breasts when followed properly.
Final Thoughts
This One-Pan Garlic Butter Chicken Couscous Recipe is truly a dish that brings comfort and joy to the table with minimal effort. It’s perfect for busy weeknights or when you want to impress without any stress. Trust me, once you try this combination of juicy chicken, garlicky butter, and fluffy couscous studded with colorful veggies and fresh herbs, it will quickly become a cherished favorite in your recipe rotation. So go ahead and give it a whirl – your taste buds will thank you!
Print
One-Pan Garlic Butter Chicken Couscous Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This One-Pan Garlic Butter Chicken Couscous is a quick and flavorful meal perfect for busy weeknights. Tender, seared chicken breasts are cooked alongside fluffy couscous, vibrant cherry tomatoes, peas, and a fragrant garlic butter sauce, all finished with fresh lemon zest and parsley for a bright, satisfying dish.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
Garlic Butter and Couscous
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1.5 cups couscous
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
- Zest and juice of 1 lemon
Instructions
- Season and prepare chicken: Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and paprika. Lightly dust the chicken with all-purpose flour, shaking off any excess to ensure a thin coat.
- Sear chicken: Heat olive oil in a large deep skillet over medium-high heat. Once hot, add the chicken breasts and sear them until they develop a golden-brown crust on both sides, about 3 to 4 minutes per side. Remove the chicken and set aside on a plate.
- Prepare garlic butter base: Lower the heat to medium. Add unsalted butter to the skillet and stir until melted, then add minced garlic. Sauté the garlic for one minute until it becomes fragrant but not browned.
- Deglaze and simmer broth: Pour the low-sodium chicken broth into the skillet, scraping the bottom with a spatula to loosen any flavorful browned bits from searing the chicken. Bring the broth to a gentle simmer.
- Combine couscous and vegetables: Stir in the couscous, halved cherry tomatoes, and frozen peas into the simmering broth mixture. Nestle the seared chicken breasts back into the couscous mixture in the skillet.
- Cook covered: Cover the skillet with a lid and reduce the heat to low. Allow the dish to cook undisturbed for 8 to 10 minutes until the couscous is tender and the chicken is fully cooked through.
- Finish and serve: Remove the skillet from heat. Sprinkle the dish with lemon zest, fresh lemon juice, and chopped parsley. Fluff the couscous gently with a fork. Slice the chicken breasts if desired, and serve immediately for a comforting and flavorful meal.
Notes
- Ensure chicken breasts are of even thickness for uniform cooking.
- Use low-sodium broth to control salt levels but adjust seasoning as preferred.
- For extra flavor, add a pinch of chili flakes with the garlic if you like heat.
- Cover the pan tightly while cooking to trap steam and cook couscous properly.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
