Description
This Skillet Chicken with Couscous is an easy dinner recipe made in one skillet. It’s flavorful, filling, and perfect for any night of the week.
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
Instructions
- 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.
Notes
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
- Equipment: Using a Staub cast iron skillet is recommended for even heat distribution and to easily transfer from stovetop to oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Skillet/Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 523
- Sugar: 1g
- Sodium: 842mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0.1g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 141mg
