Easy weeknight meals don’t get any easier than a one-pan recipe. This skillet chicken and pearl couscous dish packs in protein, carbs and veggies all in one, and is a family favorite in our house.
Seasoned chicken thighs get seared then cooked in a spiced veggie couscous base and ready in under 40 minutes. Serve it alone or with a side of roasted veggies for added fiber.
I’ve been loving making one-pan meals for dinner and changing up the proteins. I mean, who doesn’t want a flavorful dinner with minimal dishes? The combination of spices is perfect for this cozy meal, with sweet notes of cinnamon in every bite.
My braiser-pan has been a staple for these meals. It’s the perfect dish to cook in and serve out of.
What you’ll need for one-pan chicken and couscous
Boneless chicken thighs– I love boneless chicken thighs for this recipe, but chicken breast can easily be substituted
Pearl couscous, aka Israeli couscous– pearl couscous is a pantry staple of mine for an easy carb source during the week
Carrots and onion– these will add texture and flavor to the dish
Spice blend– cinnamon, turmeric, salt, pepper and grated garlic
Parsley– a pop of color is always needed
Water or vegetable broth– I used water, but low-sodium broth can add even more flavor to this dish
- You’ll start by seasoning and searing the chicken for 2-3 minutes per side to brown
- Remove the chicken from the pan and add in the carrots and onion. Toss together for 4-5 minutes
- Add in the couscous & spices and toast for 1-2 minutes
- Pour in the water and place the chicken back into the dish with a handful of parsley. Cover the dish and cook on a low flame for 20-25 minutes
Garnish with extra parsley when ready to serve and you’ve got dinner on the table in no time!
This one-pan chicken and couscous is easy to make and packed with flavor. I know you guys are going to love it!
Other one-pan meals you’ll love:
One-pan Lemon Orzo and Salmon
Sheet-pan Tofu and Veggies
Lemon Herb Chicken & Potatoes
One-pan Chicken and Couscous
Ingredients
- 4 -5 boneless chicken thighs
- Olive oil
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Veggie Couscous
- 8 oz pearl couscous (1 1/2 cups dry)
- 2 cups water or vegetable broth
- 3 carrots, peeled and grated
- 1/2 yellow onion, diced
- 2 cloves garlic, crushed
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/2 cup parsley, chopped
- Olive oil
Directions
- Marinate the chicken in about 1 tbsp of olive oil and season with the paprika, garlic powder, salt & pepper.
- Heat a large skillet on medium heat then drizzle in another 1-2 tbsp of olive oil. Sear the chicken on medium/high heat for about 2-3 minutes per side, until browned. Remove the chicken from the pan and set aside.
- To the same pan on medium heat, add in the diced onion and grated carrots. Cook together for 4-5 minutes.
- Add in the garlic, couscous and spices. Toss together for 1-2 minutes. Pour in two cups of water or broth and mix together.
- Place the chicken back into the couscous and top with chopped parsley. Cover and cook on low for about 20-25 minutes.
You can follow the same cooking instructions! Let the diced chicken brown in the pan for 5-6 minutes total, and then follow the rest of the recipe as is