One-Pan Chicken and Couscous

Enjoy a quick and delicious meal with this One-Pan Chicken & Couscous recipe, featuring tender chicken, toasted Israeli couscous, and vibrant veggies cooked together in a single skillet. Perfect for busy weeknights, this dish is packed with flavor, easy to make, and requires minimal cleanup.

Gluten Free, Dairy Free (except garnish), Egg Free, Soy Free

Busy weeknights call for quick, nutritious meals with minimal cleanup. Emphasis on the *minimal clean-up*!!! Packed with protein, fiber, and bold flavors, this One-Pan Chicken & Couscous comes together effortlessly in just one skillet. It’s perfect for anyone who loves hearty, wholesome meals without the hassle.

Ingredients You’ll Need to Make One-Pan Chicken and Couscous

Each of the 9 ingredients in this dish (+ salt and pepper) play a vital role in creating a delicious, well-balanced meal:

1. Chicken is the protein of choice for this recipe. You can use either chicken breasts or thighs. Thighs tend to be juicier, while breasts provide a leaner option.
2. Olive Oil is a heart-healthy fat that enhances flavor while ensuring everything cooks perfectly. Although the flavor is subtle, it really does make a difference when you’re cooking with Mediterranean flavors.
3. Smoked Paprika adds a warm, smoky depth to the chicken.
4. Israeli Couscous is a delightful pasta-like grain that absorbs flavors beautifully. It’s chewy and hearty and works so well in this recipe, but do not confuse it for regular couscous! Regular couscous is much smaller and fluffier. This is chewier and more pasta-like.
5. Vegetable Stock infuses the couscous with extra depth and richness instead of just using water. It also saves you from having to use a ton more spices and aromatics when cooking, and I always love a shortcut!
6. Shallots are a milder onion that adds a slightly sweeter flavor than a regular onion.
7. Cherry tomatoes burst while they saute and add a touch of sweetness and acidity to balance the dish. While you could add any other vegetables to this dish as well, the cherry tomatoes help add some liquid to the dish to wrap the couscous and chicken in a delicious sauce almost.
8. Kale is a hearty and sturdy green that adds a boost of nutrients and vibrant color. Feel free to swap for spinach, collard greens, or any other green you enjoy.
9. Parmesan cheese is a delicious, sharp finishing touch for a rich, savory flavor.

Kitchen Tools Needed to Make One-Pan Chicken & Couscous

To prepare this meal, you’ll need:

• A large skillet with a lid (to cook everything in one pan!)
• A cutting board & knife for prepping ingredients
• A stirring spoon or spatula (I prefer stainless steel)
• Measuring cups

How to Make One-Pan Chicken & Couscous

Follow these simple steps to bring this dish together:

1. Season the Chicken: In a bowl, toss the chicken with 1/2 Tbsp. olive oil, smoked paprika, 1/4 tsp. salt, and black pepper until evenly coated.
2. Sear the Chicken: Heat 1/2 Tbsp. olive oil in a skillet over medium heat. Add the chicken and cook for a few minutes on each side until browned. Transfer to a clean plate and set aside.
3. Sauté the Veggies: Add 2 tsp. olive oil to the skillet. Toss in the shallots and cherry tomatoes, seasoning with 1/4 tsp. salt. Cook until shallots soften slightly and the tomatoes start to burst.
4. Toast the Couscous: Stir in the Israeli couscous and let it toast for a couple of minutes for added depth of flavor. Don’t let it burn!
5. Simmer Everything Together: Pour in the vegetable stock and mix gently. Add the kale on top. Bring to a boil, then reduce heat, cover, and let it simmer for about 7 minutes until the liquid is absorbed.
6. Finish the Dish: Return the chicken to the pan, mixing everything together. Sprinkle with parmesan cheese and serve warm.

Why You’ll Love This Recipe:

• One-pan simplicity: Less cleanup means more time to enjoy your meal.
• Balanced & nutritious: Loaded with protein, fiber, and wholesome ingredients.
• Flavor-packed: The smoky paprika, shallots, and Parmesan bring delicious depth.
• Customizable: Swap out kale for spinach or add other veggies to make it your own.

Enjoy this One-Pan Chicken & Couscous for a stress-free, satisfying meal that’s sure to become a household favorite!

Tips to Make the Best One-Pan Chicken and Couscous

• Don’t overcook the chicken initially! I’m guilty of sometimes over-cooking chicken to make sure it’s really done. Just sear it on all sides until opaque and just reaches about 165F. Remember you’re going to add the chicken back in, so it will continue to cook some later in the recipe.
• Toast the couscous! You may want to cut corners of this already super simple recipe, but don’t! Toasting the couscous before adding the vegetable stock adds an extra layer of flavor.
• Avoid tossing the couscous too much while it cooks. When the couscous has absorbed most of the liquid, let it get a little well done on the bottom. It’s kinda of like paella in that way. Yes, you may need to soak the pan a little more, but the crispy bottom is just SO GOOD!

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