It's back to school season and we're knee deep in this transition stage. New schedules, adjusted routines, and long to-do lists. Something needs to be easy, like this one pan chicken with couscous. I always love when chicken cooks with a grain, soaking up the delicious chicken flavor while it cooks together. Even better, it takes 30 minutes to bring it all together.

ingredients for one pan chicken and couscous

Here's what you need to make one pan chicken with couscous:

Boneless chicken thighs- I like to use skin on thighs but you can use thighs without the skin instead! If you want, you can use bone in chicken, but keep in mind that the cooking time will be longer.
Olive oil
Spices for the chicken: paprika, garlic powder, salt and black pepper.
Israeli couscous- also known as pearl couscous.
Onion
Garlic
Carrot- sliced into coins
Chicken broth
Spices for the couscous: salt, cumin, turmeric, cinnamon, black pepper.
Lemon- cut into slices for serving. (optional)
Fresh chopped parsley, for serving.

Directions:

Marinate the chicken in 1 tablespoon of the olive oil and season with the paprika, garlic powder, salt & pepper.
Heat a large skillet on medium heat then drizzle in another 1 tablespoon of olive oil. Sear the chicken on medium/high heat for about 2 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 sliced 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 broth and mix together.
Place the chicken back into the couscous. Cover and cook on low for about 20-25 minutes. Uncover and garnish with fresh chopped parsley and lemon slices.

Storing and reheating one pan chicken with couscous:

store cooked chicken and couscous for 3-4 days in an airtight container in the fridge. To reheat, place in the oven until warmed through.

More one pan dinner recipes

Juicy olive chicken with orzo

One pan rotisserie chicken fried rice

One Pan Baked Chicken and Yellow Rice

One pan chicken with couscous

Everyone loves a good one pan chicken dish because it’s easy and also because when the chicken juices seep into the flavor of the grain it’s cooking with, it adds another layer of flavor! I added a little Middle Eastern touch with the spices because we’re cooking with Israeli couscous! If you’d like, you can use bone in chicken thighs instead.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Servings: 4 servings

Course: Main Course

Ingredients Method

Ingredients

Chicken

4-5 boneless chicken thighs I prefer with skin but you can use skinless if you’d like!
2 tablespoon extra virgin olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Couscous

1 carrot sliced into coins
½ onion diced
2 cloves minced garlic
1 ½ c Israeli couscous
2 cups broth chicken or vegetable
½ teaspoon salt
½ teaspoon cumin
¼ teaspoon tumeric
¼ teaspoon cinnamon
¼ teaspoon black pepper
½ lemon thinly sliced
Fresh chopped parsley for serving

Method

Marinate the chicken in 1 tablespoon of the olive oil and season with the paprika, garlic powder, salt & pepper.
Heat a large skillet on medium heat then drizzle in another 1 tablespoon of olive oil. Sear the chicken on medium/high heat for about 2 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 sliced 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 broth and mix together.
Place the chicken back into the couscous. Cover and cook on low for about 20-25 minutes. Uncover and garnish with fresh chopped parsley and lemon slices.