Weeknight Skillet Chicken with Couscous and Kale Recipe

Introduction

This Weeknight Skillet Chicken with Couscous & Kale is a flavorful, one-pan meal perfect for busy evenings. Tender, spiced chicken thighs are cooked to a golden brown and served alongside hearty couscous and sautéed kale for a wholesome dinner.

Ingredients

• 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)

Instructions

1. Step 1: Pat the chicken pieces dry with paper towels and place them in a large bowl or resealable plastic bag. Season 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 the spices into the chicken until evenly coated.
2. Step 2: Cover the bowl tightly or seal the bag, then refrigerate to marinate for at least 2 hours, preferably overnight for best flavor.
3. Step 3: Heat 1 tablespoon olive oil and the butter in a large, deep skillet over medium-high heat. When shimmering, add the chicken in batches to avoid crowding. Sauté until a deep golden brown crust forms, about 3-4 minutes per side. Transfer cooked chicken to a plate and set aside.
4. Step 4: Reduce heat to medium and add the diced shallot to the pan. Cook until tender, stirring frequently. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine cook off for 1-2 minutes.
5. Step 5: In a large bowl, combine chopped kale, remaining 1 tablespoon olive oil, and garlic. Massage the kale with your hands to soften it and blend the flavors.
6. Step 6: Add the kale to the skillet and sauté for 2-3 minutes. Stir in the couscous and curry powder, cooking for about 30 seconds. Pour in 2 cups water and stir to combine.
7. Step 7: Cook the couscous mixture for 8-10 minutes until the couscous is tender and most of the water is absorbed, stirring occasionally.
8. Step 8: Lower the heat and return the cooked chicken to the skillet with any juices. Cover and warm for at least 5 minutes, ensuring the chicken reaches an internal temperature of 165°F.
9. Step 9: Remove from heat, garnish with halved olives and fresh parsley if desired, and serve immediately. Enjoy your delicious meal!

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper to the chicken marinade.
• Substitute kale with spinach or Swiss chard if preferred.
• To make it gluten-free, swap pearl couscous with quinoa or rice.
• Use vegetable broth instead of water for cooking couscous to boost flavor.
• Marinate the chicken overnight to enhance the depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat or microwave until heated through, adding a splash of water to keep the couscous moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and can dry out more easily. Adjust cooking time accordingly and monitor for doneness.

Can I prepare this recipe without wine?

Absolutely. Simply omit the wine and use an equal amount of chicken or vegetable broth to deglaze the pan instead.

Weeknight Skillet Chicken with Couscous and Kale Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

A flavorful and wholesome weeknight skillet dinner featuring tender marinated chicken thighs sautéed to a golden crust, served over fragrant pearl couscous and sautéed lacinato kale with a hint of curry and bright lemon zest. This quick and satisfying one-pan meal blends Mediterranean and aromatic spices, perfect for a cozy yet nutritious dinner.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes (including marinating time)
• Yield: Serves 4-6 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

Scale 1x2x3x

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 Ingredients

• 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

1. Marinate the Chicken: Pat the chicken dry and place in a large bowl or resealable plastic bag. Season 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 the spices and oil into the chicken until evenly coated.
2. Chill the Chicken: Cover the bowl tightly or seal the bag and refrigerate for at least 2 hours or preferably overnight to allow flavors to develop.
3. Sauté the Chicken: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large deep skillet over medium-high heat. Once shimmering, add chicken pieces without overcrowding and cook for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.
4. Sauté Shallots and Deglaze: Lower heat to medium, add diced shallot to the skillet and sauté until tender without browning heavily. Pour in white wine to deglaze the pan, scraping up browned bits, and let wine cook off for 1-2 minutes.
5. Prepare Kale: In a separate bowl, combine chopped kale with 1 tablespoon olive oil and garlic paste. Massage the kale to soften and combine flavors.
6. Cook Kale and Couscous: Add kale to the skillet with shallots, sauté for 2-3 minutes. Stir in couscous and curry powder, then add 2 cups water. Cook for 8-10 minutes, stirring occasionally, until couscous is tender and water is mostly absorbed.
7. Reheat Chicken: Reduce heat to low, return cooked chicken to skillet with any juices. Cover and simmer for 5 minutes to warm and meld flavors. Confirm chicken is at least 165°F internally.
8. Finish and Serve: Remove from heat, garnish with halved castelvetrano olives and fresh parsley if desired. Serve immediately and enjoy your hearty skillet chicken with couscous and kale.

Notes

• Marinating overnight significantly improves flavor and tenderness.
• Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
• Castelvetrano olives can be substituted with green olives if unavailable.
• For a dairy-free version, omit butter and use olive oil only.
• White wine can be replaced with chicken broth for a non-alcoholic option.
• Massage kale thoroughly to soften its texture before cooking.
• Do not overcrowd the skillet when cooking chicken to ensure even browning.

Keywords: skillet chicken, pearl couscous, kale, marinated chicken thighs, weeknight dinner, one-pan meal, Mediterranean chicken, easy chicken recipe