One-Pan Garlic Butter Chicken Couscous (Print Version)

Tender chicken thighs in garlicky butter with fluffy couscous for a hearty Mediterranean one-pan meal.

# What You'll Need:

→ 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

→ Garnish

15 - Lemon wedges for serving

# Cooking Steps:

01 - Pat chicken thighs dry and season both sides generously with kosher salt, freshly ground black pepper, and smoked paprika.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken thighs and sear for 3 to 4 minutes per side until golden brown. Transfer to a plate.
03 - Reduce heat to medium. Add unsalted butter to the same skillet. Once melted, stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Stir in couscous, halved cherry tomatoes, baby spinach, dried thyme, and lemon zest.
05 - Nestle seared chicken thighs on top of the couscous mixture. Cover with lid and simmer on low heat for 8 to 10 minutes until couscous is tender and chicken reaches 165°F internal temperature.
06 - Remove from heat. Fluff couscous with a fork, garnish with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor as the chicken releases into the couscous.
  • Chicken thighs stay impossibly tender while the couscous absorbs all that garlicky, buttery goodness without becoming mushy.
  • Ready in 40 minutes flat, making it perfect for those nights when you forgot to plan dinner but still want something that feels homemade.
02 -
  • Don't skip patting the chicken dry, because moisture is the enemy of a good sear, and I learned this the hard way by steaming pale chicken thighs more than once.
  • Stir the couscous mixture thoroughly before nestling in the chicken, otherwise you get dry pockets that don't absorb the broth, leaving you with crunchy bits no one enjoys.
  • Check your chicken temperature with a meat thermometer in the thickest part away from bone, not by poking it with a knife, because visual guessing leads to either dry or slightly underdone chicken.
03 -
  • Use a skillet with a tight-fitting lid, because steam loss means couscous doesn't hydrate properly, leaving you with crunchy instead of fluffy grains.
  • Resist the urge to peek or stir while things are simmering, which lets heat escape and disrupts the gentle cooking process that keeps chicken tender.
  • Zest your lemon before cutting it for juice, because the zest contains the brightest flavor oils and adds a sunny note that brings everything together.
Go Back