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!
Servings 4 servings
- 1 pound chicken thighs about 4 pieces
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper
- 2 tablespoons olive oil divided
- 1 clove garlic clove minced or grated
- 1 cup pearled couscous
- 2 cups low sodium chicken broth
- Lemon slices for garnish
- Rosemary sprigs for garnish
Preheat the oven to 400° F.
In a small bowl, mix together garlic powder, paprika, salt and pepper. Sprinkle generously over chicken thighs.
Heat 1 tablespoon olive oil in a cast iron skillet over medium high heat. Transfer seasoned chicken to the cast iron. 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 remaining olive oil, garlic and couscous, and cook until the garlic is fragrant and the couscous is toasted, about 2-3 minutes. Add the chicken broth to deglaze the pan, and bring the mixture to a boil.
Add the chicken back to the skillet, and garnish with lemon slices and rosemary, if desired. Place the skillet in the oven. Bake until the chicken is cooked through, about 15 minutes.
Serve the chicken with the couscous with fresh herbs and lemon slices, if desired.
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.
Calories: 494kcal | Carbohydrates: 35g | Protein: 26g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 127mg | Potassium: 413mg | Fiber: 2g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1.5mg