One-Pan Garlic Butter Chicken Couscous (Printable)

Tender garlic butter chicken with fluffy couscous in one pan for an easy weeknight meal.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon paprika
05 - 2 tablespoons all-purpose flour

→ Garlic Butter

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

→ Couscous

08 - 1.5 cups couscous
09 - 2 cups low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 0.5 cup frozen peas
12 - 0.25 cup chopped fresh parsley
13 - Zest and juice of 1 lemon
14 - 2 tablespoons olive oil

# Directions:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and paprika. Lightly dust with flour, shaking off excess.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides, approximately 3-4 minutes per side. Transfer to a plate.
03 - Reduce heat to medium. Add butter to the pan, then stir in minced garlic. Sauté for 1 minute until fragrant.
04 - Pour chicken broth into the pan and bring to a simmer, scraping up any browned bits from the bottom.
05 - Stir in couscous, cherry tomatoes, and peas. Return chicken breasts to the pan, nestling them into the couscous mixture.
06 - Cover the pan with a lid and cook on low heat for 8-10 minutes until couscous is tender and chicken is cooked through.
07 - Remove from heat. Sprinkle with lemon zest, lemon juice, and fresh parsley. Fluff couscous with a fork, slice chicken if desired, and serve immediately.

# Expert Advice:

01 -
  • Everything happens in one pan, which means minimal cleanup and maximum flavor because every ingredient touches those golden chicken drippings.
  • The chicken stays incredibly tender while the couscous becomes silky without requiring any special technique or fussing.
  • It tastes restaurant-quality but honest, the kind of dish that makes people ask for the recipe because they can't believe how simple it actually is.
02 -
  • The pan has to be large enough that chicken breasts aren't crowded during searing, or they'll steam instead of brown, and you'll lose that golden crust that makes the dish taste special.
  • Don't skip the step of scraping up the browned bits from the bottom of the pan because that caramelized flavor is what transforms simple ingredients into something that tastes like you've been cooking for hours.
  • Once you cover the pan with the lid, resist opening it constantly because the couscous needs that consistent steam to cook evenly and become fluffy rather than dense.
03 -
  • A splash of white wine or dry vermouth swirled into the butter after searing the chicken adds sophisticated depth without making the dish taste boozy.
  • If your couscous seems too thick or dry before serving, drizzle a little extra broth or warm water around the edges and let it sit covered for one more minute.
  • Make this ahead by preparing the chicken and vegetable components up to two hours earlier, then combine and cook when you're ready to eat, turning it into a practical weeknight strategy.
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