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
Scale
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.
