One-Pan Garlic Butter Chicken Couscous

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

02 - 1 teaspoon salt

03 - 1/2 teaspoon black pepper

04 - 1 teaspoon paprika

05 - 2 tablespoons all-purpose flour

→ Garlic Butter

06 - 3 tablespoons unsalted butter

07 - 4 cloves garlic, minced

→ Couscous

08 - 1 1/2 cups couscous

09 - 2 cups low-sodium chicken broth

10 - 1 cup cherry tomatoes, halved

11 - 1/2 cup frozen peas

12 - 1/4 cup chopped fresh parsley

13 - Zest and juice of 1 lemon

14 - 2 tablespoons olive oil

# Directions:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and paprika. Lightly dust with flour, shaking off excess.

02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides, approximately 3-4 minutes per side. Transfer to a plate.

03 - Reduce heat to medium. Add butter to the pan and stir in minced garlic. Sauté for 1 minute until fragrant.

04 - Pour chicken broth into the pan and bring to a simmer, scraping up browned bits from the bottom.

05 - Stir in couscous, cherry tomatoes, and peas. Return chicken breasts to the pan, nestling them into the couscous mixture.

06 - Cover pan with a lid and cook over low heat for 8-10 minutes until couscous is tender and chicken is cooked through.

07 - Remove from heat. Sprinkle lemon zest, lemon juice, and chopped parsley over the dish.

08 - Fluff couscous with a fork, slice chicken if desired, and serve immediately.

# Expert tips:

01 -

One pan means one cleanup, which honestly changes everything on a weeknight.
The couscous soaks up all the pan juices so you're not eating plain grain alongside your protein.
From start to finish in 35 minutes, which somehow feels both fast and like you actually cooked.

02 -

Don't skip patting the chicken dry—wet chicken won't brown, it'll just steam and stick to the pan.
The couscous soaks up liquid while sitting covered, so if you like it wetter, use 2.25 cups broth instead of 2 cups.

03 -