One-Pan Garlic Butter Chicken Couscous (Printable)

Golden chicken thighs simmered with couscous in aromatic garlic butter, finished with fresh lemon and herbs for a satisfying one-pan dinner.

# 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

# Directions:

01 - Pat chicken thighs dry with paper towels and season both sides evenly 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 butter to the same skillet and allow to melt. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour chicken broth into the skillet, scraping up browned bits from the bottom. Stir in couscous, cherry tomatoes, baby spinach, dried thyme, and lemon zest until well combined.
05 - Nestle seared chicken thighs on top of the couscous mixture. Cover skillet with lid and simmer on low heat for 8 to 10 minutes until couscous is tender and chicken reaches internal temperature of 165°F.
06 - Remove from heat. Fluff couscous gently with a fork and garnish with fresh parsley. Serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor from those caramelized pan drippings.
  • Chicken thighs stay juicy and forgiving, even if you're not timing things perfectly.
  • It tastes restaurant-quality but comes together faster than ordering takeout.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way with pale, steamed thighs instead of golden, seared ones.
  • The 30-second garlic cook time is non-negotiable; burnt garlic tastes bitter and ruins the whole dish, but undercooked garlic tastes raw and sharp.
03 -
  • Use bone-in, skin-on chicken thighs if you can find them—the skin creates even more flavor and texture, though boneless thighs work perfectly fine for a quicker prep.
  • Don't stir too much while the couscous simmers; it'll become gummy instead of fluffy and separate.
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