One-Pan Garlic Butter Chicken (Printable Version)

Savor tender chicken thighs cooked with garlic butter, couscous, cherry tomatoes, and spinach in a single pan.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - 1 tablespoon olive oil

→ Garlic Butter

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

→ Couscous and Vegetables

08 - 1 cup couscous
09 - 1 1/2 cups low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach
12 - 1/2 teaspoon dried thyme
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped

→ Garnish

15 - Lemon wedges for serving

# How To Make It:

01 - Pat chicken thighs dry and season both sides evenly with kosher salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken thighs and sear for 3 to 4 minutes per side until golden brown. Transfer to a plate.
03 - Reduce heat to medium. Add butter to the skillet and let melt. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour chicken broth into the skillet, scraping up browned bits from the bottom. Stir in couscous, cherry tomatoes, baby spinach, dried thyme, and lemon zest.
05 - Nestle seared chicken thighs on top of the couscous mixture. Cover skillet and simmer on low heat for 8 to 10 minutes until couscous is tender and chicken reaches an internal temperature of 165°F.
06 - Remove from heat. Fluff couscous gently with a fork, garnish with fresh parsley, and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means fewer dishes and more time enjoying your meal instead of washing up.
  • The chicken stays impossibly tender while the couscous soaks up all that garlicky, buttery, herby goodness like it was made for this exact moment.
  • It feels fancy enough to serve to people you're trying to impress, but easy enough that you won't stress while making it.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way years ago when mine turned out pale and sad because I rushed that step, and now it's non-negotiable.
  • The browned bits at the bottom of the skillet aren't burnt, they're liquid gold, so scrape them up and incorporate them into the broth for flavor that store-bought seasoning can never replicate.
03 -
  • Make sure your skillet has a lid before you start, or you can use aluminum foil pressed firmly over the top—the steam matters for getting the couscous tender.
  • Taste the couscous at the 8-minute mark because some stoves cook faster than others, and you want it tender but not mushy, so adjust accordingly.
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