Easy One Skillet Chicken Couscous
Juicy seared chicken thighs baked with pearl couscous, garlic, thyme, and lemon — all in one skillet in just 25 minutes.
Ingredients
Chicken & Spice Rub
- 1¼ lb boneless skinless chicken thighs about 4 pieces; chicken breast works too
- 1 tsp garlic powder
- ½ tsp paprika sweet or smoked both work
- ½ tsp salt adjust to taste
- ½ tsp black pepper freshly cracked preferred
- 1 tbsp olive oil
Couscous Base
- 1 cup pearl couscous Israeli or tri-color couscous works too
- 2 cloves garlic minced
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 2 cups chicken broth low-sodium store-bought is fine
- ½ lemon thinly sliced; thin-skinned lemons are best
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs completely dry with paper towels. Mix garlic powder, paprika, salt, and black pepper in a small bowl. Season both sides of each thigh and press the spices in lightly.
- Heat olive oil in a cast-iron or oven-safe skillet over medium-high heat. Sear the chicken smooth-side down for 3 to 4 minutes without moving. Flip and sear the other side for another 3 to 4 minutes. Remove chicken to a plate and leave the skillet on the heat.
- Reduce heat to medium. Add pearl couscous, minced garlic, and fresh thyme to the same skillet. Stir constantly for 2 to 3 minutes until the couscous turns golden and the garlic is fragrant.
- Pour in the chicken broth — it will bubble up. Scrape up all the browned bits from the bottom of the pan with a wooden spoon. Bring to a full boil, then nestle the seared chicken thighs back on top of the couscous. Tuck lemon slices into the gaps around the chicken.
- Transfer the skillet to the oven and bake uncovered for 15 minutes, until the couscous has absorbed the broth and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let rest for 2 to 3 minutes before serving directly from the skillet.
Notes
If the couscous absorbs all the broth before the chicken is done, add a small splash of broth, cover loosely with foil, and return to the oven for 5 more minutes. For variations, try stirring in baby spinach before the last few minutes of baking, adding kalamata olives and cherry tomatoes, or topping with crumbled feta after baking.