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
Delicious recipe & easy to make. Looks pretty when having guests over! I did not have fresh thyme, so I used dried rosemary. I also did not have lemon and used an orange, instead. Everyone enjoyed it! I will definitely make it again.
Yay, I’m so glad it was a hit!! Love the changes that you made. Thanks so much, Marilyn!
I made this recipe last night and it was delicious. My couscous was white so it wasn’t as pretty as this dish. I used a lot of lemon and made it with chicken breasts which I pounded out and cut into strips so they would cook quickly and evenly. This is a keeper! I will make it again!
Yay! So happy you liked it!! Thank you so much, Dixie!
Delicious, easy, fast and only one skillet to clean. Skipped lemons, served with a baguette. My boys ate everything. Will definitely be making again.
Amazing!! So happy you and your boys liked it! Thanks, Colleen!
I didn’t have chicken broth, so I used a combination of organic celery juice and dry white wine. Also added some onions when I put everything into the oven. Super fabulous.
So happy you liked how it turned out! Thank you, Ivana!!
Delicious. Served with hummus and flat bread. Definitely will make again.
Yum, that sounds so good! So happy you liked it!!
I cooked this for my Mom and Dad- They love it
Yay!! So happy it was a hit with your parents!
Made exactly as your recipe states this has quickly become one of my teen’s favorite dinners. I love that it’s simple and quick but the flavors make it seem much more involved. It’s so nice to have a good go-to weeknight meal. Thanks!
Amazing!! So happy you and your teen love it! Thanks so much, Catherine!
Nice quick mid-week meal. I made it with orzo. I added pre-cooked onions and carrots to the dish before cooking because I wanted more vegetables without needing to make a side dish. I also added some halved cherry tomatoes that I had leftover. I thought the tomatoes might make the dish too watery when they broke down but they didn’t breakdown much in the 15 minutes that you bake it and I only used about 8 cherry tomatoes.
So happy you liked it, Beth! Love the tweaks you made. Thank you!!
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