Chicken Couscous
Updated Oct 11, 2025
This chicken couscous recipe is made with chicken thighs and pearled couscous simmered together in one skillet and is ready in 30 minutes!
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Make one-pan chicken couscous for dinner!
This Chicken with Couscous comes together in a single pan with just 10 minutes of prep and 30 minutes of cooking time, making it great for busy weeknights!
I love this chicken and couscous recipe, not only because it’s so good, but it comes together in a single skillet! Even as an experienced cook, I can’t help but feel overwhelmed when I’ve got two or three pans on the stovetop and another in the oven at the same time. It is a stress-free dinner that’s delicious and family-friendly too.
Happy Cooking!
– Yumna
Chicken Couscous Ingredients
- Boneless chicken thighs: I prefer chicken thighs because it’s hard to overcook them, but you can also use chicken breasts.
- Pearled couscous: Tri-colored couscous works, too. You can also use quinoa or orzo.
- Olive oil: You can substitute with avocado oil or another neutral oil.
- Chicken broth: You can use homemade chicken broth or store-bought.
- Garlic: Read my tips on how to mince garlic.
- Lemon: Choose lemons that feel smooth and thin-skinned. Those are the juiciest!
- Fresh thyme: If you only have dried thyme, use 1 teaspoon.
- Seasonings: Garlic powder, paprika, salt, and pepper.
How to Make Chicken Couscous
Chicken Couscous Recipe
Video
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 with a paper towel.
- In a small bowl, mix together garlic powder, paprika, salt, and pepper. Sprinkle generously over the chicken thighs.
- Heat the olive oil in a cast-iron skillet over medium-high heat. Add the seasoned chicken to the skillet, 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, and thyme. 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. Nestle the lemon slices around the chicken and place the skillet in the oven. Bake until the chicken is cooked through and the couscous puffs up, about 15 minutes.
Equipment
- Digital Thermometer (optional)
Notes
- My Top Tip: Dry the chicken well before seasoning. This helps it brown without sticking to the pan. Leftover moisture creates steam, which prevents browning.
- Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove over medium heat in a covered skillet, or in the microwave, with a splash of broth.
- Freezing: Store it in an airtight container or freezer bag. It will keep for up to 3 months in the freezer. Thaw in the fridge overnight, then reheat in the oven or microwave.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Stir in some greens. Just before the couscous with chicken finishes cooking, stir in several handfuls of baby spinach. It will wilt quickly!
- Add more flavor and texture. Stir in some chopped dried apricots, kalamata olives, or almonds before serving.
- Make it cheesy. Add crumbled feta for a cheesy, tangy twist.
Recipe Tips
- Dry the chicken well before seasoning. This helps it brown without sticking to the pan. Leftover moisture creates steam, which prevents browning.
- Use a heavy-bottom skillet for the best heat distribution. I recommend the Staub cast-iron skillet. It’ll give you even heat throughout the cooking process and transfers seamlessly from the stovetop to the oven.
- Check the internal temperature of the chicken with an instant-read meat thermometer. When fully cooked through, chicken should register at 165ºF.
Serving Ideas
- Salads: Brussels Sprouts Salad, Fresh Garden Salad, Kale Caesar Salad
- Sides: Green Beans with Almonds, Air Fryer Vegetables, Air Fryer Asparagus
- Soups: Creamy Cauliflower Soup, Carrot Ginger Soup, Vegan Broccoli Soup
FAQs
You can finish the couscous with chicken on the stovetop. Use a stainless steel or nonstick skillet with a lid.
Skillets made with cast-iron, aluminum, or stainless steel are oven-safe as long as the handles don’t have plastic, glass, or other non-metal materials on them. Check your cookware manual to be sure.
Comments
Three thumbs up from our family of 3 and a request to add this to our rotation! Added baby spinach, but otherwise followed the recipe. I’m on Weight Watchers and when I downloaded the recipe I was happy to see it’s only 3 points per serving.
Baby spinach is a great addition! I’m so happy your family found a new recipe for the rotation, Lori!
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