Name: Skillet Chicken with Couscous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ¼ pound 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

This Skillet Chicken with Couscous is a delightful one-pan meal that brings together tender chicken thighs and perfectly toasted pearl couscous. The dish combines aromatic herbs, zesty lemon, and savory chicken broth to create a meal that’s both comforting and sophisticated.

Why You’ll Love This Recipe

This recipe is a weeknight dinner champion. Everything cooks in one skillet, meaning less cleanup and more time to enjoy your evening. The pearl couscous absorbs the flavorful chicken drippings and broth, creating a bed of pasta that’s far from ordinary. The chicken thighs become beautifully golden on the outside while remaining juicy and tender inside. Plus, the entire dish goes from stovetop to oven, allowing you to multitask while it finishes cooking. Whether you’re cooking for family or entertaining guests, this dish delivers restaurant-quality results with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken thighs are the star of this dish, offering more flavor and moisture than chicken breasts. They’re harder to overcook, making them forgiving for home cooks and perfect for this skillet method.

Garlic powder provides an even coating of aromatic flavor on the chicken without the risk of burning that fresh garlic might have during the initial searing.

Paprika adds a subtle smoky sweetness and beautiful color to the chicken thighs without introducing heat.

Salt and pepper are essential for bringing out the natural flavors of both the chicken and couscous.

Olive oil helps achieve that beautiful sear on the chicken and begins building flavor in the pan that will eventually season the couscous.

Pearl couscous, also known as Israeli couscous, is pasta-like with a delightful chewy texture that holds up well to the chicken and absorbs flavors beautifully.

Fresh garlic cloves introduce a deeper, more complex garlic flavor to the couscous than the powder used on the chicken.

Fresh thyme leaves add an earthy, slightly floral note that elevates the entire dish and complements both the chicken and couscous.

Chicken broth forms the cooking liquid for the couscous, infusing it with savory flavor while helping to deglaze the pan and incorporate all the delicious browned bits from the chicken.

Lemon slices provide bright acidity that cuts through the richness of the dish and infuses a subtle citrus aroma during baking.

Directions

Preheat the oven to 400°F. Pat the chicken thighs dry using a paper towel.
In a small bowl, mix together garlic powder, paprika, salt and pepper. Sprinkle generously over chicken thighs.
Heat the olive oil in a cast iron skillet over medium high heat. Transfer the seasoned chicken to the cast iron presentation-side down. Cook until the chicken is golden brown and releases easily from the skillet, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
To the same skillet, add the couscous, garlic, thyme, and cook until the garlic is fragrant and the couscous is toasted, about 2-3 minutes. Add the chicken broth to deglaze the skillet, and bring the mixture to a boil.
Add the chicken back to the skillet, place the lemon slices around the chicken and place the skillet in the oven. Bake until the chicken is cooked through and the couscous is puffed, about 15 minutes.

Servings and Timing

This recipe serves 4 people generously. It takes about 10 minutes to prep and 30 minutes to cook, making it a perfect 40-minute meal for busy weeknights. Each serving is approximately 523 calories, offering a balanced mix of protein, carbohydrates, and healthy fats.

Variations

Mediterranean Version: Add olives, sun-dried tomatoes, and crumbled feta cheese in the last 5 minutes of baking.

Vegetable-Forward: Mix in diced bell peppers, zucchini, or cherry tomatoes when toasting the couscous for added nutrition and color.

Moroccan Inspired: Substitute the thyme with a teaspoon of ras el hanout or curry powder, and add golden raisins and slivered almonds before baking.

Herbed Upgrade: Add a handful of fresh herbs like parsley, mint, or cilantro after cooking for a burst of freshness.

Spicy Kick: Include a pinch of red pepper flakes or a diced jalapeño when cooking the garlic for a gentle heat throughout the dish.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for 3-4 days. The flavors often deepen overnight, making this dish excellent for meal prep.

To reheat, add a splash of water or chicken broth to prevent the couscous from drying out, then warm in the microwave for 1-2 minutes until heated through. For best results, cover the dish with a damp paper towel while microwaving.

Alternatively, reheat in a skillet over medium-low heat with a splash of liquid, stirring occasionally until warm.

While freezing is possible, the texture of the couscous may change slightly upon thawing. If freezing, store in portion-sized containers for up to 2 months and thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to cook faster and can dry out more easily. If using breasts, reduce the oven time to about 10-12 minutes and check for doneness with a meat thermometer (165°F). You might also consider butterflying thicker breasts to ensure even cooking.

What if I don’t have a cast iron skillet?

Any oven-safe skillet will work for this recipe. If you don’t have an oven-safe skillet, you can transfer everything to a baking dish after cooking on the stovetop. Just be sure to account for the heat retention difference and check for doneness accordingly.

Can I use regular couscous instead of pearl couscous?

Regular couscous has a different cooking method and texture than pearl couscous. If substituting, you’ll need to adjust the cooking time and liquid ratio. Regular couscous cooks much faster and may become mushy if baked for 15 minutes. Consider cooking it separately according to package directions.

How do I know when the chicken is cooked through?

The safest way to check chicken doneness is with an instant-read thermometer, which should register 165°F when inserted into the thickest part. Visual cues include opaque (not pink) meat and clear (not cloudy) juices when pierced.

Can I make this dish ahead of time?

Yes, you can prepare this dish up to the point of putting it in the oven, then refrigerate for up to 24 hours. Allow the skillet to come to room temperature before baking, and you may need to add a few minutes to the baking time.

Is this recipe gluten-free?

No, pearl couscous is made from wheat. For a gluten-free version, substitute quinoa or rice, adjusting the liquid ratios and cooking times as needed based on your substitute grain.

What can I serve with this dish?

This is a complete meal on its own, but it pairs beautifully with a simple green salad, roasted vegetables, or crusty bread to soak up the flavorful sauce.

Can I add vegetables to this dish?

Absolutely! Vegetables like cherry tomatoes, bell peppers, zucchini, or spinach make excellent additions. Add hardier vegetables when toasting the couscous, and more delicate greens in the last few minutes of baking.

Why is my couscous still hard after baking?

This typically happens if there wasn’t enough liquid or if the liquid didn’t come to a proper boil before baking. Ensure your broth is boiling when you add the chicken back to the skillet, and consider adding an extra 1/4 cup of broth if needed.

Can I use dried herbs instead of fresh thyme?

Yes, but dried herbs are more potent than fresh. Use about 1 teaspoon of dried thyme instead of 1 tablespoon fresh. For best results, rub the dried herbs between your fingers before adding to release their oils and flavors.

Conclusion

This Skillet Chicken with Couscous embodies the best of convenient cooking without sacrificing flavor or nutrition. The combination of juicy chicken thighs, perfectly toasted pearl couscous, aromatic herbs, and bright lemon creates a meal that feels special enough for company yet simple enough for everyday cooking. The one-skillet approach minimizes cleanup while maximizing flavor, as every ingredient builds upon the previous one. Whether you’re a novice cook looking for reliable recipes or an experienced chef seeking efficient meals, this dish delivers on all fronts. It’s versatile enough to accept modifications based on what you have on hand, making it a true kitchen staple. Master this recipe, and you’ll have a dependable dinner solution for years to come.

Skillet Chicken with Couscous