Chicken and Curried Couscous Skillet
Transform your weeknight dinner routine with this one-pan Chicken and Curried Couscous Skillet, a harmonious blend of bold spices, colorful vegetables, and tender chicken. Perfectly seasoned chicken breasts are seared to golden perfection before joining a fragrant medley of curry powder, ground cumin, and garlic for an irresistible depth of flavor. Pearled couscous and sweet peas simmer in rich chicken broth alongside juicy cherry tomatoes, absorbing every ounce of savory goodness. The skillet is finished with a sprinkle of fresh cilantro and a burst of citrus from lemon wedges, creating a vibrant, satisfying meal that’s ready in just 45 minutes. Quick, flavorful, and easy to clean up, this recipe is a must-try for curry lovers and busy cooks alike!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 cup cherry tomatoes, halved
- 1.5 cups chicken broth
- 1 cup pearled couscous
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro, chopped
- 1 whole lemon, cut into wedges
Instructions
Season the chicken breasts on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic, curry powder, and ground cumin. Cook for 1 minute, allowing the spices to become fragrant.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.
Pour in the chicken broth and bring to a simmer. Stir in the couscous and frozen peas, then reduce the heat to low.
Cover the skillet with a lid and cook for 8-10 minutes, or until the couscous is tender and the liquid is absorbed.
While the couscous cooks, slice the cooked chicken breasts into thin strips.
Once the couscous is ready, return the chicken to the skillet. Sprinkle with fresh cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4838 mg | 210% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 14.1 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
