This ONE-PAN, Skillet Chicken with Couscous and Kale features juicy and flavor-filled chicken with curry couscous, garlicky kale, and olives. A beauty that comes together in under one hour and makes for a perfectly delicious chicken dinner!
Hey y’all! Listen, as I type this, it’s 47 degrees in Florida right now 🤯…nah, I’m not kidding. Needless to say, winter is most definitely winter-ing over this way. I love the cold but I also like my sunshine, too. Plus I leave for NYC in a few days where it’s even more cold with a forecast of snow in the mix as well, ha.
But let’s get to the food! Lately, I’ve been enjoying a lot of cozy winter foods and simple dishes with complimentary ingredients. I’ve had this skillet chicken recipe in my rotation for a while and had to finally share it with you!
Skillet Chicken with Couscous & Kale 🤤
I know I’m not alone in my love for a solid chicken dinner in itself but also one that’s a 1-pan, skillet chicken meal as well. Mmhmm sign me tf up!!!! Friends, this one is super simple yet has plenty of delicious wow factor. We’ll start with chicken that’s perfectly seasoned in big, bold flavors. Then we’ll toss in some garlicky kale and flavorful, tender couscous…it’s all so very good!
The juicy, flavor-loaded chicken thighs combined with earthy kale and deeply fragrant couscous make this a complete meal. This trio is elite in terms of a full lunch or dinner for weeknights and beyond. In addition, this skillet chicken dish is nice for meal-prepping needs as well!
Ingredients Needed For The Recipe:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- Chicken: I use boneless/skinless chicken thighs for this skillet chicken recipe. Dark meat chicken is loaded with flavor + juiciness. Chicken thighs > chicken breasts imo, but feel free to use chicken breasts if you’d like.
- Spices: To season the chicken for this recipe, we’ll use salt/pepper, paprika, garlic powder, herbs de provence, onion powder, and dried oregano.
- Lemon zest + juice: For a delightful pop of brightness and contrast.
- Olive oil & butter: To marinate the chicken & for cooking.
- Shallot: Similar to onion flavor but a bit sweeter.
- White wine: To glaze the pan and add flavor.
- Kale: I use lacinato kale for this recipe.
- Garlic paste: I love paste but minced garlic works fine, too!
- Dried couscous: I’ve been such a fan of pearl couscous for the longest. Pearl couscous (aka Israeli couscous) is a tiny, ball-shaped pasta that cooks quickly.
- Olives: I use castelvetrano olives here, they’re just so buttery, salty, and tasty! My goodness, I could eat a whole jar of them thangs, ha.
How To Make This Skillet Chicken Dinner:
(Note: please see the recipe card directly below for the complete written instructions.)
- Prep & season. Pat the chicken pieces dry with a paper towel and then add them to a large bowl. Season the chicken with all of the spices + the lemon zest/juice. Then pour in 2 tablespoons of olive oil. Use your hands to massage everything into the chicken until well-coated.
- Marinate. Cover the bowl tightly with a lid/plastic wrap. Then transfer the chicken into the refrigerator to marinate for at least 2 hours.
- Cook the chicken. In a large, deep skillet over medium-high heat, coat the bottom of the pan with 1 tablespoon of olive oil and the butter. Once the oil/butter is shimmering, working in batches, add the marinated chicken pieces to the pan. Sauté the chicken until a deep, golden brown crust appears, about 3-4 minutes. Then flip and sauté the other side for another 2-3 minutes. Use a slotted utensil or tongs to transfer the cooked chicken to a clean plate. Repeat the process with the remaining chicken.
- Sauté the shallot until tender, stirring often. Then pour in the wine to deglaze the pan, use a wooden utensil to stir the wine, scraping up any bits. Allow the wine to cook off, about 1-2 minutes.
Garlicky Kale & Golden Couscous 😍
- Prep the kale. Meanwhile, in a large bowl, combine the chopped kale, remaining 1 tablespoon of olive oil, and garlic together. Use your hands to massage the kale, breaking it down.
- Cook the kale & couscous. Add the kale and sauté for 2-3 minutes. Then add in the dried couscous and curry powder. Stir the mixture for about 30 seconds and then add in 2 cups of water, stirring well to combine. Let the couscous cook for 8-10 minutes or until tender and most of the water is absorbed, stirring often.
Finishing Your Skillet Chicken
- Add the cooked chicken back into the same pan. Cover the skillet with a lid and let the chicken warm back up for at least 5 minutes or until the chicken registers at least 165°F when using an internal thermometer.
- Finish & serve. Remove the dish from heat and garnish with olives and fresh chopped parsley, if desired. Serve the skillet chicken immediately! 👅
This simply delicious, Skillet Chicken with Couscous & Kale is clutch for weeknights, cozy weekends, and all else. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More weeknight favs we love:
Description
This ONE-PAN, Skillet Chicken with Couscous and Kale features juicy and flavor-filled chicken with curry couscous, garlicky kale, and olives. A beauty that comes together in under one hour and makes for a perfectly delicious chicken dinner!
- 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
- 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
- Pat the chicken pieces dry with paper towel and then add them to a large bowl or resealable plastic bag. Season the chicken with salt/pepper- to taste, paprika, garlic powder, herbs de provence, onion powder, dried oregano, lemon zest, and lemon juice. Then pour in 2 tablespoons of olive oil. Use your hands (fitted with disposable gloves, if desired) to massage the spices/oil into the chicken until well-coated.
- Cover the bowl tightly with a lid/plastic wrap or seal the plastic bag. Then transfer the chicken into the refrigerator to marinate for at least 2 hours or more preferably overnight for best results.
- In a large, deep skillet or sauté pan over medium-high heat, coat the bottom of the pan with 1 tablespoon of olive oil and the butter. Once the oil/butter is shimmering, add the marinated chicken pieces to the pan. Careful not to overcrowd the pan, work in batches. Sauté the chicken until a deep, golden brown crust appears, about 3-4 minutes. Then flip and sauté the other side for another 2-3 minutes. Use a slotted utensil or tongs to transfer the cooked chicken to a clean plate. Repeat the process until all chicken is cooked and set aside.
- Reduce the heat to medium, add in the shallot. Sauté the shallot until tender, stirring frequently to avoid overly browning. Then pour in the wine to deglaze the pan, use a wooden utensil to stir the wine, scraping up any bits. Allow the wine to cook off, about 1-2 minutes.
- Meanwhile, in a large bowl, combine the chopped kale, remaining 1 tablespoon of olive oil, and garlic together. Use your hands, fitted with disposable gloves, if desired, to massage the kale. This process is to combine everything and break down the kale before sautéing. You’ll see the kale break down and take on a less tough texture.
- Add the kale into the pan, stir together, and sauté the kale for 2-3 minutes. Then add in the couscous and curry powder. Stir the mixture together for about 30 seconds and then add in 2 cups of water, stirring well to combine.
- Allow the couscous to cook for 8-10 minutes or until tender and most of the water is absorbed, stirring every so often.
- Reduce the heat to low, and add the cooked chicken back into the same pan with any residual juices. Cover the skillet/pan with a lid and let the chicken warm back up for at least 5 minutes. To be precise, check for chicken doneness to reach an internal temperature of at least 165°F when using an internal thermometer.
- Remove the dish from heat and garnish with olives and fresh chopped parsley, if desired. Serve immediately. Enjoy!
Notes
- Please read the blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Ashley McLaughlin
