One-Pan Garlic Butter Chicken Couscous (Printable Version)

Tender garlic butter chicken with fluffy couscous, cherry tomatoes, and peas. A complete 35-minute Mediterranean meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon paprika
05 - 2 tablespoons all-purpose flour

→ Garlic Butter

06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced

→ Couscous

08 - 1 1/2 cups couscous
09 - 2 cups low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 1/2 cup frozen peas
12 - 1/4 cup fresh parsley, chopped
13 - Zest and juice of 1 lemon
14 - 2 tablespoons olive oil

# How To Make It:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and paprika. Dust lightly with flour and shake off excess.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides, approximately 3-4 minutes per side. Transfer to a plate.
03 - Reduce heat to medium. Add butter to the pan and stir in minced garlic. Sauté for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping up browned bits from the bottom of the pan with a wooden spoon.
05 - Stir in couscous, cherry tomatoes, and peas. Return chicken breasts to the pan, nestling them into the couscous mixture.
06 - Cover the pan with a lid and cook on low heat for 8-10 minutes until couscous is tender and chicken reaches an internal temperature of 165°F.
07 - Remove from heat. Sprinkle with lemon zest, lemon juice, and chopped parsley. Fluff couscous with a fork, slice chicken if desired, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan: No pile of dishes waiting to mock you at the end of dinner.
  • The couscous soaks up pure liquid gold: Every bite tastes like you actually knew what you were doing in the kitchen.
  • It's faster than ordering takeout: Thirty-five minutes from raw to plated and somehow feels like a restaurant meal.
02 -
  • Never crowd the pan when searing: If you're making more than four servings, do the chicken in batches or you'll steam it instead of sear it, and that golden crust is what makes this special.
  • The couscous must be stirred in after the broth comes to a simmer: Adding it to cold liquid makes it gummy; a quick simmer before couscous goes in prevents that disaster.
03 -
  • Buy a good instant-read thermometer: Chicken is done at 165°F internal temperature, which takes the guesswork out and prevents both undercooked and dry results.
  • The lemon at the end is not optional: It's the difference between a good meal and one that tastes like you actually knew what you were doing—the brightness is what makes people ask for the recipe.
Go Back