A delicious meal of Chicken And Couscous is made all in one pan, and cooks in only 30 minutes! This savory dinner recipe includes juicy chicken thighs with crispy skin, pearled couscous, and the perfect blend of simple seasonings
One skillet meals like this one are the perfect fix for busy weeknights, and I just know that your family is going to love this tasty chicken and couscous recipe!
The flavors in this recipe are classic and easy. The bone-in chicken thighs turn out perfectly tender and juicy, and the couscous cooks along with the chicken in the same pan at the same time.
Dinner has never been so stress-free! Unless maybe you’ve tried some of my other one-pot meals, like my Oven Baked Chicken and Rice, One Pot Parmesan Chicken Pasta, or Creamy Chicken and Gnocchi.
Chicken Couscous Recipe Highlights
- One Pan, 30 Minutes – Dinner truly doesn’t get any easier than this! There is about 10 minutes of hands-on cooking here, and the dish is finished in the oven.
- Simple, Classic Flavors – Garlic and lemon are the star of this recipe, and give the couscous and chicken a bit of a Mediterranean flair without being overly spicy or complicated. This makes this a kid-friendly dinner that will be approved by even the pickiest eaters.
- Versatile Recipe – You have options if you’d like to switch things up with this recipe! It will work with other grains, and different cuts of chicken too.
Key Ingredients
Here’s what you need to make this easy chicken dinner recipe:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Thighs: Bone-in, skin-on chicken thighs are one of most inexpensive ways to buy chicken at the store. We’ll sear them skin-side down first to render the fat and crisp the skin perfectly.
- Couscous: Made from semolina, pearl couscous is a larger cousin to the finer, Moroccan style couscous, and has the most wonderful chewy, pasta-like texture.
- Garlic and Onion: These aromatics create the base flavor for the dish, and make a 30-minute meal taste like it’s been cooking all day.
- Smoked Paprika: Gives this dish a warm, smoky flavor.
- Chicken Stock: Chicken stock or chicken broth is the liquid that the couscous cooks in. Use homemade chicken stock, or a good quality store-bought version.
- Lemon: The juice from half a lemon gives the dish a kick of brightness. Add extra lemon juice before serving if you like.
How To Make Chicken and Couscous
Tip!
The chicken does not need to be fully cooked after browning it in the pan. It will cook through in the oven later. The most important thing is that the skin is brown and crispy!
Recipe Tips
- Chicken Stock: You can use low-sodium chicken stock in this recipe. For flavor, I’d suggest adding ¼ teaspoon of salt to the couscous mixture. You can also add salt to taste!
- Try Boneless Chicken: Boneless, skinless chicken thighs can be used. Reduce the cooking time by 5-7 minutes. If you need to, remove the chicken from the skillet while the couscous finishes cooking.
- Toasting the Couscous in the pan for a minute or two brings a really nice flavor to the dish.
- Bake with a Lid: You’ll want to have a large oven-proof skillet for this recipe with a lid that fits it well. A cast iron pan is my favorite for this method.
- Taste and Adjust. At the end of the cooking time, you may find that the couscous needs a little bit of extra salt, pepper, or lemon. You can also add a splash of water or broth to loosen up the sauce if you like.
Storing Tips
Leftovers of this Chicken & Couscous recipe can be stored in a sealed container in the fridge for up to 3 days.
Chicken and Couscous Recipe Variations
Once you try this easy recipe, you’ll be able to make adjustments to it based on what you have in your pantry and what’s available at the grocery store!
- Other Grains: This recipe will work with small pasta such as orzo, or with quinoa. The cooking time or the amount of liquid may need to be adjusted slightly, so if you make this change, be sure to keep an eye on things.
- Different Chicken Cuts: Feel free to make this recipe with chicken thighs, drumsticks, or even boneless chicken breasts. As always, cook the chicken until it reaches an internal temperature of 165°F/74°C.
- Add Veggies: The simplest way to add some vegetables to this dish is to stir in some baby spinach or chopped greens a few minutes before the cook time is done. The greens will wilt down quickly, and add some extra nutrition to the meal. Shredded carrots can also be added along with the onion.
- Add Herbs: Give your couscous additional flavor by adding dried herbs at the beginning, or fresh herbs just before serving. Parsley or thyme will work well here.
Recipe FAQs
What else can I make with Couscous?
I enjoy couscous as a simple side dish often, cooked simply in some chicken stock. You can also try my Pearl Couscous Salad.
Pearl couscous is an excellent substitution for orzo pasta in my Creamy Mushroom and Spinach Orzo or Creamy Chicken Orzo recipes too.
Are there different types of couscous?
Yes! For this recipe, use what is usually labeled as “pearl couscous” or “giant couscous”. This variety is a staple of Mediterranean and Middle Eastern cuisine.
At most grocery stores, you’ll also find a smaller, finer type of couscous, usually considered Moroccan style. You won’t want to use this type in this recipe, as it cooks too quickly and will turn mushy.
Can I freeze this chicken?
I have found that couscous doesn’t freeze well, as it becomes mushy after freezing and reheating. It’s best to enjoy this dish right away, or you can store it in the refrigerator for up to 3 days.
More Easy Chicken Thighs Dinners!
Honey Soy Chicken Thighs
Sheet Pan Honey Mustard Chicken Thighs
Crockpot Chicken Thighs
Glazed Apricot Chicken Thighs
We love this simple and delicious Chicken Couscous Recipe, and I know that your family will too! Save this recipe by Pinning it – It’s perfect for busy weeknights when you aren’t sure what to make.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken and Couscous
Equipment
- 12-inch cast-iron skillet with a lid
Ingredients
- 4 (675 g) chicken thighs bone in and skin on, about 1 ½ pounds
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil not extra virgin
- 1 medium yellow onion finely diced
- 1 cup (180 g) pearl couscous
- ½ teaspoon smoked paprika
- 3 cloves garlic minced
- 1 ½ cups (360 ml) chicken stock
- ½ lemon juiced
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C), or 170°C if using a fan oven.
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 2-3 minutes, until the skin is golden and crispy. Remove the chicken from the skillet and set aside (The chicken will not be fully cooked at this stage).
- Drain excess fat from the skillet, leaving about 1 tablespoon. Add the diced onion and cook until softened and translucent, about 1-2 minutes.
- Stir in the couscous and toast it for 1 minute, stirring frequently. Add smoked paprika and garlic, cooking for 30 seconds until fragrant.
- Pour in the chicken stock and lemon juice. Stir to combine, then nestle the chicken thighs skin-side up into the couscous mixture.
- Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for 15 minutes covered, then remove the lid and bake for an additional 5-10 minutes until the chicken is cooked through and the couscous is tender and fluffy.
- Remove from the oven and garnish with fresh chopped parsley. Drizzle with extra lemon juice if desired.
Notes:
- Chicken Stock: You can use low-sodium chicken stock in this recipe. For flavor, I’d suggest adding ¼ teaspoon of salt to the couscous mixture. You can also add salt to taste!
- Try Boneless Chicken: Boneless, skinless chicken thighs can be used. Reduce the cooking time by 5-7 minutes. If you need to, remove the chicken from the skillet while the couscous finishes cooking.
- Toasting the Couscous in the pan for a minute or two brings a really nice flavor to the dish.
- Bake with a Lid: You’ll want to have a large oven-proof skillet for this recipe with a lid that fits it well. A cast iron pan is my favorite for this method.
- Taste and Adjust. At the end of the cooking time, you may find that the couscous needs a little bit of extra salt, pepper, or lemon. You can also add a splash of water or broth to loosen up the sauce if you like.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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