One-Pan Garlic Butter Chicken Couscous (Printable Version)

Golden chicken thighs in aromatic garlic butter with tender couscous, tomatoes, and fresh spinach—all cooked in one pan.

# What You'll Need:

→ 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

→ To Finish

15 - Lemon wedges, for serving

# How to Prepare:

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 chicken thighs and sear for 3 to 4 minutes per side until golden brown. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter to the skillet and let it melt. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour chicken broth into the skillet, scraping up any browned fond from the bottom. Stir in couscous, cherry tomatoes, spinach, dried thyme, and lemon zest until well combined.
05 - Nestle the seared chicken thighs on top of the couscous mixture. Cover with a lid and simmer on low heat for 8 to 10 minutes until couscous is tender and chicken reaches an internal temperature of 165°F.
06 - Remove from heat and fluff couscous gently with a fork. Garnish with fresh parsley and serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The entire meal cooks in one pan, which means less cleanup and more time actually enjoying your food.
  • Chicken thighs stay impossibly tender while the couscous absorbs every drop of that buttery, garlicky goodness.
  • It comes together in under 45 minutes, making it perfect for weeknights when you're hungry but tired.
02 -
  • Don't skip patting the chicken dry—wet chicken won't brown, and browning is where all the flavor comes from in this dish.
  • Keep the heat on medium-low once everything is covered; a rolling boil can blow out the couscous and make it mushy instead of fluffy.
03 -
  • If your skillet doesn't have a lid, use a baking sheet or even a clean kitchen towel to cover it while simmering—the trapped steam is what makes the couscous fluffy.
  • Taste the broth before adding couscous; if it tastes bland, add a tiny pinch more salt now so the grain absorbs properly seasoned liquid.
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