This post may contain affiliate links. Please read our disclosure policy.
This Chicken with Couscous comes together in a single pan with just 10 minutes of prep and 20 minutes of cooking time, making it ideal for busy weeknights! With juicy pan-seared chicken, tender pearled couscous, and a little bit of Mediterranean flair, it’s sure to become a fast favorite.
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. This skillet chicken with couscous is a stress-free dinner that’s delicious and family-friendly too.
Those of you who’ve tried and loved the Mediterranean couscous with shrimp recipe will definitely want to try out this couscous with chicken recipe. It also has very basic ingredients and instructions with flavors that everyone will enjoy!
Recipe At a Glance
Cuisine Inspiration: Mediterranean
Primary Cooking Method: Stovetop and oven
Dietary Info: Protein-rich
Key Flavor: Savory, with a finish of bright citrus
Skill Level: Easy
Summary
- Complete Dinner in a Skillet: The couscous and chicken are enough for a light meal all by themselves—you can add a vegetable side or salad if you’d like, but you don’t have to!
- Kid-Friendly: While this chicken couscous recipe is flavorful, there’s nothing especially bold or spicy in the dish, which means it’s picky eater approved. Plus, kids love pearled couscous. It has a chewy texture that’s fun to eat!
- Perfect for a Weeknight: This chicken and couscous is on the table and ready to eat in just 30 minutes. The prep is very easy, and so is the cooking, so it’s great for those days when you just want something simple for dinner.
- An Ingredient List of Pantry Staples: The ingredient list might look long at first glance, but you probably won’t have very much to buy at the grocery store since it mostly relies on kitchen staples!
Ingredients You’ll Need to Make Chicken With Couscous
- Boneless chicken thighs: I like chicken thighs in this recipe because it’s harder to overcook them! They’re practically guaranteed to be tender and juicy.
- Seasonings: Garlic powder, paprika, salt, and black pepper.
- Olive oil: I like to use olive oil for this chicken couscous recipe, but another oil you like to cook with is fine if you’ve run out.
- Pearled couscous: Pearled couscous is chewier than regular couscous—a little more like pasta.
- Garlic: Using garlic powder and fresh garlic makes this skillet chicken and couscous extra flavorful.
- Fresh thyme leaves: Using fresh herbs adds a more vibrant flavor to this dish. If you need to use dried instead, use 1 teaspoon of dried thyme.
- Chicken broth: You can use homemade chicken broth or store-bought.
- Lemon: For a bright, citrusy finish.
Popular Substitutions & Additions
- Add greens. Just before the cooking time is done, stir in several handfuls of baby spinach. Baby spinach wilts quickly, adding some extra nutrition to your couscous and chicken without having to alter the recipe or extend the cooking time.
- Use another grain. I’ve also made this skillet chicken recipe with quinoa and orzo. Both are a great option if you can’t find pearled couscous or simply prefer something different!
- Give it some contrasting textures. Try adding chopped dried apricots and almonds just before serving. They’ll add flavor and some more layers of texture to the dish.
- Use chicken breasts. If you prefer to use chicken breasts, you can. Just be careful not to overcook them!
How to Make Skillet Chicken With Couscous
- Mix the seasonings together, then sprinkle the mixture onto the chicken thighs.
- Heat the olive oil in a cast iron skillet, then add the chicken thighs. Cook until the chicken is golden brown and releases easily from the skillet. Transfer to a plate.
- Toast the couscous, garlic, and thyme in the same skillet where you cooked the chicken.
- Pour in the chicken broth and scrape the bottom of the pan to remove any browned bits.
- Add the chicken to the skillet and nestle the lemon slices around it.
- Bake until the chicken is cooked through and the couscous has absorbed most of the liquid.
Tips for Making the Best Couscous and Chicken
- Make sure your spices are fresh. When you open the bottles, they should be fragrant. If you smell nothing or the spices smell stale, they won’t add much flavor to your food—it’s time to replace them.
- Uses a heavy bottom skillet for best heat distribution. Sometimes the skillet you use in cooking doesn’t matter much. Here it does. That’s because a skillet with a thick heavy bottom will give you even heat throughout the cooking process, and can handle being finished off in the oven. If you don’t want to finish the cooking in the oven, you can use a stainless steel or nonstick skillet with a lid and continue cooking on the stovetop.
- Dab the chicken dry before seasoning. This step will help to get that beautiful golden color on the exterior of the chicken without it sticking to the pan. If there is leftover moisture on the chicken, it creates steam, which prevents browning.
- Check the internal temperature of the chicken for best results. The time estimates I provide in the recipe below are simple estimates based on the size and thickness of the chicken I used. For the best accuracy, I would highly recommend using a quick-read thermometer and cooking the chicken to 165°F. Be sure not to go over that temperature or the chicken will become too dry.
What to Serve With Chicken and Couscous
- Lebanese Rice
- Healthy Mashed Potatoes
- Green Beans with Almonds
- Brussel Sprout Salad
- Fresh Garden Salad
How to Store & Reheat Skillet Chicken and Couscous
Store leftover skillet chicken with couscous in an airtight container in the refrigerator. You can reheat it over medium heat in a covered skillet with a splash of broth, or in the microwave.
How Long Will Skillet Chicken With Couscous Last in the Fridge?
Leftovers will last for 3 to 4 days in the refrigerator.
Can I Freeze This Chicken Couscous Recipe?
If you’d like to freeze this dish, store it in an airtight container or freezer bag. It will keep up to 3 months in the freezer. Thaw it in the refrigerator before reheating according to the instructions above.
Frequently Asked Questions
Yes! Depending on the brands your grocery store carries, you may only be able to find tri-color couscous. That is absolutely fine for this recipe.
As mentioned above, you can add baby spinach to this recipe, but I would be cautious about adding other vegetables, as they may release excess moisture into the pan, making your skillet couscous with chicken watery.
A cast iron skillet is safe to put in the oven, but other skillets that are made with aluminum or stainless steel are also oven-safe as long as the handles don’t have plastic, glass, or other non-metal materials on them. To be sure, check the manual for your cookware.
So next time you want a full flavored meal without the mess give this one skillet couscous and chicken a try! You can change up the flavor and make it every week if you want!
More Chicken Recipes
- Chicken Broccoli Casserole
- Easy Butter Chicken
- Harissa Chicken
- Chicken Lettuce Cups
- Chicken Stuffed Zucchini Boats
- Instant Pot Chicken Tortilla Soup
- Baked Za’atar Chicken
- Skillet Cilantro Chicken
- Lebanese Chicken and Rice
If you’ve tried this healthy-ish feelgood Skillet Chicken with Couscous recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This recipe was originally published on December 29, 2018. The recipe has not changed and it has been updated with new, fresh photos and step by step images!
Skillet Chicken with Couscous
Video
Ingredients
- 1 ¼ pound boneless chicken thighs 4 pieces
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup pearled 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.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Oh I’m excited to try this I’ve been waiting for chicken cous cous recipe.
Yumna to toast the cous cous should o use a dry heavy pan or add a little oil ,I prefer no oil if possible?
Oh I’m excited to try this I’ve been waiting for chicken cous cous recipe.
Hi Yumna
Your recipes are amazing and this is another winner
Could I use quinoa instead of couscous and cook the same?
Thank you
Hi there! Yes, that should work! The quinoa might need slightly longer to cook, so just be sure to check the texture before eating it.
I am SO GLAD I subscribed to your newsletter!! I had no idea that the bulk of my adult life would consist of finding different things to make for dinner 365 days a year.
This recipe came in, just the nick of time! It is super quick, and easy. The best thing about it was that I had everything I needed already in my pantry! I made the recipe exactly as it is, and it was absolutely delicious.
10 out of 10 would make again!!
Ha! So happy to hear I can help with the endless meal planning!
Delicious and easy! We will definitely make again… I like the idea to add mushrooms.
Yay, so glad it was a hit!
Hi Yumna,
If I use the fine wheat couscous (morrocan) should I omit putting the dish in the oven?
I have Lebanese couscous would that be a better option? Thanks 😊
So good. I use a dry rub for the chicken and before I toast the couscous, I sautee some mushrooms in the pan.
Sounds so good! Thanks for sharing.
I plan on making this tonight for dinner. Have you tried de-glazing with white wine before?
No, I haven’t! You’ll have to let me know how it turned out.
Couscous is toasted ..? Is it supposed to be precooked?
Hi Cheryl, yes you want to lightly toast the couscous which would be a golden color, the same as if you are toasting nuts it brings out the flavor and after you do that you will add the broth and the couscous will cook. I hope you enjoy!
Loved this recipe! Super easy and delicious.
Thank you so much!
I still had quite a bit of liquid left at the end of the cooking time. Suggestions?
What type of couscous did you use?
This was easy and delicious! I added onions. I topped with few slices of small zucchini. I tweaked seasonings and tossed in the seasoned flour.
Will make again.
Thank you so much, Darlene!
So delicious! Made a Greek salad to go with it. Saving for the future because I will definitely be making this again!!
Thank you so much!
Is this for skin on bone in thighs or skinless boneless thighs?
Hi Greg, great question! I used skinless, boneless thighs. You can use skin-on bone-in thighs if you’d like. It may take a little longer to cook if you do. Just check to make sure the internal temp is 165°F before removing from heat.
Winner winner chicken dinner! Made this tonight and was so simple and so amazingly delicious…only problem is my husband and I ate all of it so next time will need to double the recipe (or control ourselves better!)
That is incredible! That’s not a bad problem to have – LOL!
Loved! Someone gave me a bag of couscous and I had no idea what to do with it. This dish was simple and flavorful, highly recommend!
Thank you! That’s perfect!
This was a hit! Delicious and so flavorful….and most importantly: easy to make for a weeknight dinner!
Thank you! That makes me so happy to hear!
This is really quick, easy and delicious! I had 2 large chicken breasts and was looking for a new way to prepare them, this was perfect. I marinated them with 3 cloves chopped garlic, paprika, pepper, and finely chopped preserved lemon rind (1/4 lemon) plus a splash of fresh lemon juice. I had plain couscous (Bob’s Red Mill) but it toasted nicely, and used veg.broth for the liquid. I went easy on the salt because the preserved lemon adds quite a bit and it turned out great. Thanks!
Thank you so much! So glad you enjoyed. That sounds perfect!
This recipie is absolutely delicious. I followed it in every way except I used bone in skin on thighs. Browning time was extended to accommodate the change. The lemon and rosary made this so tasty. Wil make over and over.
Thank you so much! That makes me so happy to hear!
Loved your recipe. I didn’t have Israeli Couscous so I used a box of Near East, along with the seasoning. Four chicken thighs fried as you suggested, added the couscous and garlic, but also used one and a quarter cups of chicken stock instead of water and added about a third of a cup of both California golden raisins and pine nuts. In a well seasoned twelve inch frying pan, for 20 minutes at 400 degrees. My wife loved it, and that’s all one needs to know it was good. I loved it too.
Thank you! Glad you were able to make it work and that you both enjoyed!
could i use rice couscous instead of pearl couscous?
I have yet to try that, but let me know if you do!
This is one of the best dinners I had made in months. I doubled it and cooked it in a large Dutch oven. I will absolutely make this again. The sauce was silky smooth.
That’s amazing! I’m so glad to hear it all!
There was too little couscous and it didn’t cook properly in the oven. Not sure what I did wrong but the couscous was crunchy. I used Israeli couscous. Was that the problem?
Hmm, that shouldn’t have been the case. You may need to add more chicken broth and not boil the mixture too high or else a lot of the liquid will evaporate and the couscous won’t cook.
Wow wow wow! This recipe walks absolutely amazing and so so delicious! On top of being delicious the recipe was so easy and quick! A definite win win!
Thank you so much! That makes me so happy to hear!!
Very excited to make this recipe! Do you suggest using bone-in thighs with the skin or some other variation?
I’m so excited for you to make this too! I suggest chicken breasts or chicken thighs with skin (bone-in or boneless would work, but boneless may be easier).
This was excellent! Thanks for the great recipe which we will certainly made again. We subbed shallot for garlic because it’s what we had on hand. Easy, impressive and delicious!
So glad you enjoyed it! Thank you!!
I loved this! I am making it again tonight for the third time… easy… great flavors…thank you!!
SO happy to hear that! It’s such a great meal!
would it be okay to season the chicken the night before?
Yup, that works!
I have already made this twice because it’s so yummy!!! I doubled the amount of couscous/broth for our family.
That’s awesome! So glad to hear it!!
So easy and so yummy. I used chicken breasts instead of thighs. Came out super juicy and tasty. Definitely making this again!
Yay! So glad to hear that! Thank you so much for sharing 🙂
Loved making this & it was delicious! I tweaked a bit since my husband & I are more veggie eaters than carbs. I added carrots, broccoli, celery, and only 1 box of Spanish style rice pilaf. No lemon or rosemary either.
I love your variations to the recipe. Sounds like a healthy well rounded meal! Thank you so much for sharing!!