Skillet Chicken with Couscous Recipe

This Skillet Chicken with Couscous recipe combines juicy, golden-brown chicken thighs with flavorful pearl couscous cooked in rich chicken broth, creating a hearty and satisfying one-pan meal. The dish is simple to make and quick to prepare, making it perfect for busy weeknights. 

Ingredients

• 1 ¼ pounds boneless, skinless chicken thighs (4 pieces)
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup pearl couscous
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 2 cups chicken broth
• ½ lemon, sliced

Instructions

1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with a paper towel.
2. In a small bowl, combine garlic powder, paprika, salt, and pepper. Generously season the chicken thighs with the spice mix.
3. Heat the olive oil in a cast iron skillet over medium-high heat. Add the chicken thighs to the skillet, presentation side down, and cook for 3-4 minutes per side until golden brown and easily releases from the pan. Remove the chicken and set aside.
4. In the same skillet, add the couscous, garlic, and thyme. Cook for 2-3 minutes, stirring, until the garlic is fragrant and the couscous is lightly toasted.
5. Pour the chicken broth into the skillet, scraping the bottom to deglaze the pan. Bring to a boil.
6. Return the chicken thighs to the skillet and arrange lemon slices around the chicken. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the chicken is cooked through and the couscous is puffed and tender.
7. Serve immediately, garnished with extra thyme if desired.

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Why You’ll Love This Recipe

This Skillet Chicken with Couscous is a flavorful and one-pan meal that’s perfect for busy weeknights. The combination of perfectly seasoned, golden brown chicken thighs with a rich, aromatic couscous cooked in chicken broth creates a satisfying and balanced dish. Plus, the lemon adds a refreshing burst of flavor that elevates the meal. It’s quick, easy, and cleanup is a breeze!

Tips

• Patting the chicken dry before cooking helps it brown better and get a crispy, flavorful crust.
• If you prefer white meat, you can swap the chicken thighs for boneless, skinless chicken breasts, but keep in mind that they may need a slightly shorter cooking time.
• For extra flavor, add a splash of white wine or a spoonful of mustard to the broth before baking.
• Use a large, oven-safe skillet like a cast iron or stainless steel skillet for even heat distribution.

Variations and Substitutions

• Vegetarian Option: Substitute chicken for tofu or tempeh, and use vegetable broth instead of chicken broth.
• Grain Swap: If you’re not a fan of couscous, try using quinoa, farro, or rice instead.
• Herbs: Experiment with different fresh herbs like rosemary, oregano, or parsley for a unique flavor profile.
• Add Vegetables: For more veggies, try adding sliced bell peppers, zucchini, or spinach into the skillet along with the couscous.

FAQs

Can I make this ahead of time?
Yes, you can prepare the couscous and cook the chicken thighs in advance. When ready to serve, simply reheat the chicken and couscous together in the skillet or oven.

What if I don’t have a cast iron skillet?
You can use any oven-safe skillet or even a regular pan to sear the chicken. Just be sure to transfer everything to a baking dish for the final step.

Serving

Serve this Skillet Chicken with Couscous with a side of sautéed greens, roasted vegetables, or a fresh salad for a complete meal.

Suggestions

For an added burst of flavor, sprinkle some feta cheese or fresh herbs like parsley or mint on top before serving. You can also drizzle a little extra olive oil or a squeeze of fresh lemon juice for added richness and brightness. Enjoy this dish as a hearty lunch or dinner!