Garlic Chicken and Couscous Skillet

Name: Garlic Chicken and Couscous Skillet
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean-inspired
Ingredients: 2 tbsp olive oil; 2 lbs bone-in, skin-on chicken thighs; salt, to taste; freshly ground black pepper, to taste; 1 shallot, thinly sliced; 1.5 cups pearl couscous; 15 cloves garlic, smashed; 2 cups water; 1/2 cup fresh dill, chopped; 3 tbsp capers; 2 cloves garlic, minced; 1 tsp Aleppo pepper; 1/4 cup olive oil (for sauce)

A one-pan Mediterranean skillet combining crispy seared chicken thighs with pearl couscous, smashed garlic, and finished with a bright green sauce of fresh dill, capers, and Aleppo pepper. The dish is complete in a single skillet for easy weeknight cooking.

🌍Mediterranean-inspired 🏷️One-pan chicken 🏷️Chicken thighs 🏷️Pearl couscous 🏷️Garlic chicken Weeknight dinner

🏷️

🏷️Comfort food

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TikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 tbsp olive oil
2 lbs bone-in, skin-on chicken thighs
salt, to taste
freshly ground black pepper, to taste
1 shallot, thinly sliced
1.5 cups pearl couscous
15 cloves garlic, smashed
2 cups water
1/2 cup fresh dill, chopped
3 tbsp capers
2 cloves garlic, minced
1 tsp Aleppo pepper
1/4 cup olive oil (for sauce)

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Instructions

1
Preheat your oven. Heat 2 tbsp of olive oil in a large, oven-safe skillet over medium-high heat.
2
Place chicken thighs skin-side down in the hot skillet. Season generously with salt and pepper.
3
Sear the chicken until the skin is golden brown and crispy, about 5-7 minutes per side. Once seared, remove the chicken from the skillet and set aside.
4
In the same skillet, add the sliced shallot and sauté in the chicken drippings for 1-2 minutes until softened.
5
Add the pearl couscous to the skillet and toast for 2-3 minutes, stirring frequently, until fragrant.
6
Add the 15 smashed garlic cloves to the couscous.
7
Return the seared chicken thighs to the skillet, placing them on top of the couscous.
8
Pour water into the skillet until the couscous is covered and the liquid comes about halfway up the chicken.
9
Cover the skillet tightly with aluminum foil and bake until the couscous is tender and the chicken is cooked through.
10
While the chicken bakes, prepare the green sauce. In a small bowl, combine the chopped dill, capers, 2 minced garlic cloves, Aleppo pepper, 1/4 cup olive oil, and a pinch of salt and pepper. Stir to combine.
11
Once cooked, carefully remove the skillet from the oven. Spoon the green sauce over the chicken and couscous before serving.

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Tips & Notes

Pro tips

Sear chicken skin-side down in a cold skillet over medium heat for 5–7 minutes before adding other ingredients—this renders fat and creates a crispy, golden skin.
Don't skip smashing the garlic; whole cloves won't release enough flavor. Press each clove with the flat of a knife blade.
Pearl couscous absorbs liquid at a different rate than regular couscous. Use the 2 cups water called for to avoid a mushy or dry result.
Make the green sauce just before serving so the dill stays bright green and doesn't oxidize or wilt.

Substitutions

pearl couscous → farro or orzo (adjust liquid and cooking time slightly)
fresh dill → fresh parsley or a mix of parsley and fresh mint (lighter flavor)
capers → chopped green olives (similar briny note)
Aleppo pepper → smoked paprika or red pepper flakes (adjust to taste for heat preference)

Storage & make-ahead

Cool completely, then store in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet with a splash of water. Prepare the green sauce fresh before serving.

Common Questions

Can I use boneless chicken breasts instead of thighs?

Yes, but thighs stay moister and more flavorful. If using breasts, reduce baking time by 5–10 minutes to avoid drying them out.

What's the purpose of smashing the garlic?

Smashing garlic cloves releases more flavor and allows them to soften and mellow during cooking, infusing the entire dish.

Can I make this ahead?

Cook the chicken and couscous, then cool and refrigerate up to 3 days. Prepare the green sauce fresh and drizzle just before serving for best flavor and color.