Save It My neighbor handed me a bag of cherry tomatoes over the fence one Saturday morning, more than she could use. I had chicken in the fridge and not much else planned, so I threw together this garlic butter couscous situation without thinking too hard about it. The smell of garlic hitting the pan brought my husband into the kitchen faster than any timer could. He stood there with his arms crossed, grinning, asking if dinner was ready yet even though it was barely noon.
I made this for my sister when she stayed with us after her move, and she texted me three days later asking for the recipe. She said she made it twice that week because her kids actually ate the peas without complaint. Sometimes a dish wins just because it sneaks vegetables past tiny critics while tasting indulgent enough that adults feel like they cooked something special.
Ingredients
- Boneless, skinless chicken breasts: Pat them really dry before seasoning or they will steam instead of sear, and you will miss that golden crust.
- Salt, black pepper, and paprika: This simple trio builds a savory base without overwhelming the garlic butter.
- All-purpose flour: Just a light dusting helps the chicken brown beautifully and thickens the pan sauce slightly.
- Unsalted butter: Use unsalted so you control the salt level, especially since the broth adds its own.
- Garlic cloves, minced: Fresh garlic is everything here, jarred just does not have the same punch.
- Couscous: This tiny pasta cooks in minutes and fluffs up like magic when you give it a gentle fork stir.
- Low-sodium chicken broth: It flavors the couscous without turning the whole dish too salty.
- Cherry tomatoes, halved: They burst into sweet little pockets of juice as they cook.
- Frozen peas: No need to thaw, they defrost perfectly in the residual heat.
- Fresh parsley: Chopped parsley brightens everything and makes the dish look like you tried harder than you did.
- Lemon zest and juice: The zest adds fragrance, the juice cuts through the butter with a bright tang.
- Olive oil: For searing the chicken so the butter does not burn at high heat.
Instructions
- Season and dust the chicken:
- Pat the chicken breasts completely dry with paper towels, then season both sides with salt, pepper, and paprika. Lightly dust with flour and shake off any excess so you get a thin, even coating.
- Sear the chicken:
- Heat olive oil in a large, deep skillet over medium-high heat until it shimmers. Add the chicken breasts and sear them until golden brown, about 3 to 4 minutes per side, then transfer them to a plate.
- Make the garlic butter:
- Reduce the heat to medium and add the butter to the same pan. Once it melts, stir in the minced garlic and let it sizzle for about a minute until your kitchen smells amazing.
- Deglaze with broth:
- Pour in the chicken broth and bring it to a gentle simmer, scraping up all those tasty browned bits stuck to the bottom of the pan. Those bits are pure flavor.
- Add couscous and vegetables:
- Stir in the couscous, cherry tomatoes, and frozen peas, making sure everything is evenly distributed. Nestle the seared chicken breasts back into the pan, pressing them gently into the couscous.
- Cover and simmer:
- Put a lid on the pan, lower the heat, and let it cook for 8 to 10 minutes until the couscous is tender and the chicken is cooked through. Do not peek too often or you will lose steam.
- Finish with lemon and parsley:
- Remove the pan from the heat and sprinkle the lemon zest, lemon juice, and chopped parsley all over. Fluff the couscous gently with a fork, slice the chicken if you like, and serve it right away while everything is still steaming.
Save It The first time I plated this, I sliced the chicken on an angle just to make it look fancy, and my kids thought I had ordered takeout. They kept asking where the containers were. I did not correct them until after they finished their plates, and by then they were too full to argue.
Substitutions and Variations
Boneless chicken thighs work beautifully if you want juicier, more forgiving meat that does not dry out as easily. For a vegetarian version, skip the chicken entirely and toss in a can of drained chickpeas, using vegetable broth instead. A pinch of red pepper flakes stirred in with the garlic adds a gentle heat that does not overpower the butter and lemon.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a covered skillet with a splash of broth or water to keep the couscous from drying out. The microwave works too, but stir halfway through and add a drizzle of olive oil to bring back some moisture.
Serving Suggestions
This dish is hearty enough to stand on its own, but a simple green salad with lemon vinaigrette or a handful of arugula on the side makes it feel more complete. If you are feeding a crowd, double the recipe and use your biggest skillet or split it between two pans.
- Serve with warm pita or crusty bread to soak up every last bit of garlicky broth.
- A glass of chilled white wine or sparkling water with lemon makes it feel like a real occasion.
- Leftovers make an excellent next day lunch, cold or gently warmed.
Save It This is the kind of meal that makes you feel capable on a busy weeknight, the kind you will return to when you need something reliable and warm. It never lets me down.
Common Questions About Recipes
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully in this dish and will provide juicier, more flavorful meat. Adjust cooking time as needed to ensure they reach an internal temperature of 165°F.
- → What can I substitute for couscous?
You can use orzo, quinoa, or rice instead of couscous. Adjust the liquid amount and cooking time accordingly - quinoa needs about 15 minutes, while rice may need 18-20 minutes.
- → How do I prevent the chicken from drying out?
Pat the chicken dry before seasoning, don't overcook it, and let it rest for a few minutes after cooking. Using a meat thermometer to check for 165°F ensures perfectly cooked, juicy chicken.
- → Can I make this dish ahead of time?
While best served fresh, you can prepare components separately. Cook the chicken and couscous, then store in airtight containers for up to 3 days. Reheat gently with a splash of broth to restore moisture.
- → How can I make this vegetarian?
Replace the chicken with chickpeas or white beans, and use vegetable broth instead of chicken broth. Add extra vegetables like zucchini or bell peppers for more substance and nutrition.
- → What sides pair well with this dish?
This is a complete one-pan meal, but you can serve it with a simple green salad, roasted vegetables, or crusty bread to soak up the delicious garlic butter sauce.