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
Scale
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.
