Skillet Chicken with Couscous
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
523 kcal
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Course
Main Course
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Cuisine
American
Skillet Chicken with Couscous
Description
The chicken thighs are first dried and seasoned, then seared until golden to develop flavor and texture. The same skillet is used to toast couscous along with minced garlic and thyme, infusing the grains with aroma. Adding chicken broth deglazes the pan and creates the cooking liquid for the couscous and chicken.
Once assembled with lemon slices, the skillet is baked to finish cooking the chicken through and allow the couscous to puff and absorb the broth. The final dish combines tender chicken with moist, flavorful couscous punctuated by fresh herbs and a citrus note.
This recipe suits a straightforward oven meal that minimizes cleanup. It pairs well with light salads or steamed vegetables on the side. Using a cast iron skillet is preferred for heat retention and ease of use from stove to oven.
Leftovers can be refrigerated and reheated gently. Using fresh thyme and lemon slices enhances flavor without overpowering the dish.
Ingredients
- 1 ¼ pound chicken thigh 4 pieces, boneless, skinless
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup pearl couscous
- 2 garlic minced, cloves
- 1 tablespoon thyme fresh 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.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Using a heavy-bottomed cast iron skillet ensures even heat and easy transfer from stovetop to oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 141mg | 47% |
| Sodium | 842mg | 35% |
| Potassium | 437mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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