One-Pan Garlic Butter Chicken Couscous (Printer View)

Golden chicken in garlicky butter with tender couscous, tomatoes, and spinach—all in one pan.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Garlic Butter

06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced

→ Couscous & Vegetables

08 - 1 cup couscous
09 - 1 1/2 cups low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach
12 - 1/2 teaspoon dried thyme
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped

→ Finishing

15 - Lemon wedges for serving

# Method:

01 - Pat chicken thighs dry and season both sides with salt, pepper, and smoked paprika.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken thighs and sear for 3 to 4 minutes per side until golden brown. Remove chicken and set aside.
03 - Reduce heat to medium. Add butter to the same skillet. Once melted, stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour in chicken broth, scraping up any browned bits from the pan. Stir in couscous, cherry tomatoes, spinach, dried thyme, and lemon zest.
05 - Nestle the seared chicken thighs on top of the couscous mixture. Cover and simmer on low heat for 8 to 10 minutes, or until couscous is tender and the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit.
06 - Remove from heat. Fluff couscous with a fork, garnish with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor layering as each ingredient builds on the last.
  • The chicken thighs stay juicy and forgiving compared to breasts, and they actually taste like something.
  • You'll have dinner on the table in 40 minutes, start to finish, with zero pretension required.
02 -
  • Dry the chicken properly before searing or it will stick and steam instead of getting that beautiful golden crust that builds flavor.
  • Don't skip the step of scraping up the browned bits from the pan after searing, because that's where most of the depth comes from.
03 -
  • Don't overcrowd the pan when searing the chicken, and if yours is too small, work in batches so each thigh gets proper contact with the hot surface.
  • If your couscous seems dry after cooking, add a splash more broth and cover for another minute, it absorbs liquid and continues to soften even after heat is off.
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