Description
This Weeknight Skillet Chicken with Couscous & Kale is a flavorful and hearty one-pan meal perfect for busy evenings. Juicy chicken thighs are marinated in a blend of spices and lemon, then pan-seared to golden perfection. They’re combined with sautéed kale, pearl couscous, curry powder, and olives for a satisfying dish that’s packed with bold, savory flavors and a hint of tangy brightness.
Ingredients
Scale
Chicken Marinade
- 2 lbs boneless/skinless chicken thighs (about 6 pieces)
- Kosher salt & fresh ground black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon herbs de provence (or Italian seasoning)
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- Zest of 1 small lemon
- 1 tablespoon fresh-squeezed lemon juice
- 2 tablespoons olive oil (for marinade)
Cooking
- 4 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- 1 large shallot, finely diced
- ¼ cup dry white wine (such as pinot grigio or sauvignon blanc)
- 4 heaping cups roughly chopped lacinato kale (about 1 bunch)
- 1 tablespoon garlic paste or minced garlic
- 1 cup dried pearl couscous
- 1 ½ teaspoons curry powder
- ½ cup pitted castelvetrano olives, halved
- Fresh chopped parsley, for garnish (optional)
Instructions
- Marinate the Chicken: Pat the chicken dry with paper towels. In a large bowl or resealable bag, season the chicken with salt, pepper, smoked paprika, garlic powder, herbs de provence, onion powder, dried oregano, lemon zest, and lemon juice. Add 2 tablespoons olive oil and massage all the ingredients into the chicken until fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
- Cook the Chicken: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large, deep skillet over medium-high heat. When shimmering, add the marinated chicken in batches to avoid crowding. Sauté each side until a deep golden crust forms, about 3-4 minutes per side. Transfer the cooked chicken to a clean plate and set aside.
- Sauté the Shallots and Deglaze: Reduce heat to medium. Add diced shallots to the same skillet and sauté until tender, stirring frequently to prevent browning. Pour in white wine to deglaze, scraping up any browned bits from the pan. Allow the wine to cook off for 1-2 minutes.
- Prepare the Kale: In a large bowl, mix chopped kale with 1 tablespoon olive oil and garlic paste. Massage the kale with your hands to break down its toughness and blend the flavors.
- Cook Kale and Couscous: Add the massaged kale to the skillet and sauté for 2-3 minutes. Stir in the pearl couscous and curry powder, mixing for 30 seconds. Pour in 2 cups water and stir to combine. Cook uncovered, stirring occasionally, for 8-10 minutes or until couscous is tender and most water is absorbed.
- Reheat Chicken: Reduce heat to low. Return the cooked chicken and any juices back to the skillet. Cover with a lid and warm for at least 5 minutes, ensuring chicken reaches an internal temperature of 165°F for safety.
- Serve: Remove from heat. Garnish with halved castelvetrano olives and fresh chopped parsley if desired. Serve immediately and enjoy your wholesome weeknight skillet meal!
Notes
- For best flavor, marinate the chicken overnight.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- Pearl couscous can be substituted with regular couscous or quinoa if preferred, adjusting cooking time accordingly.
- Castelvetrano olives are mild and buttery; you can substitute with green olives if necessary.
- Optionally garnish with fresh parsley for a pop of color and freshness.
- Prep Time: 15 minutes (plus 2+ hours marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: chicken thighs skillet, weeknight chicken recipe, kale and couscous, easy one pan meal, Mediterranean chicken, curry couscous with chicken
