Skillet Chicken with Couscous

5 from 371 votes

Skillet Chicken with Couscous

This Skillet Chicken with Couscous is an easy dinner recipe for any night of the week. It's full of great flavor, very filling, and all made in one skillet!

Course Entree

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 523kcal

Author Yumna Jawad

Equipment

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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Equipment: I love using the Staub cast iron skillet. It has a thick heavy bottom for even heat distribution and transfers seamlessly from stovetop to the oven.

Nutrition