Couscous Skillet Chicken

Posted: April 21

Time: 30 minutes

Yield: 4 servings

recipe image

Couscous is one of the most underrated kinds of pasta in existence; it's so delightfully fluffy and comforting it should be part of more meals! Couscous Skillet Chicken takes full advantage of this incredible pasta by pairing it with pan-seared chicken, aromatic garlic, and an infusion of meaty flavor. Herbaceous, hearty, but not too heavy, Couscous Skillet Chicken is savory and sensational and only needs 30 minutes or less.


• 1 teaspoon garlic powder • 1/2 teaspoon paprika • salt, to taste • pepper, to taste • 1 pound chicken thighs, boneless • 2 tablespoons olive oil, divided • 1 clove garlic, minced or grated • 1 cup pearled couscous • 2 cups low-sodium chicken broth • lemon slices, optional, for garnish • rosemary sprigs, optional for garnish


Step 1

Preheat the oven to 400 degrees F.

Step 2

In a small bowl, mix together the garlic powder, paprika, salt, and pepper.

Step 3

Sprinkle the spice mixture over the chicken thighs.

Step 4

Heat 1 tablespoon olive oil in an oven-safe cast-iron skillet over medium-high heat.

Step 5

Transfer the chicken to the skillet and cook until golden brown and the chicken easily releases from the skillet, about 3-4 minutes per side.

Step 6

Transfer the chicken to a plate.

Step 7

In the same skillet, add the remaining olive oil, garlic, and couscous, cooking until the garlic is fragrant and the couscous is toasted, about 2-3 minutes.

Step 8

Add the chicken broth and deglaze the pan, using a wooden spoon to scrape up any brown bits at the bottom.

Step 9

Bring the mixture to a boil.

Step 10

Add the chicken to the skillet.

Step 11

Bake until the chicken is cooked through at 165 degrees F internally and the couscous is fluffy, about 15 minutes.

Step 12

Taste for seasoning.

Step 13

Serve with the lemon slices and rosemary.

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