Chicken Curried Couscous Skillet
Infuse your weeknight dinners with vibrant flavors using this one-pan Chicken Curried Couscous Skillet recipe. Featuring tender, perfectly seared chicken breasts nestled atop fluffy, spice-infused couscous, this dish brings together the warm notes of curry powder and turmeric with the brightness of fresh vegetables like carrots, peas, and tomatoes. Ready in just 40 minutes, this quick and wholesome meal pairs the convenience of a single skillet with the bold, comforting flavors of a homemade curry. Topped with fresh cilantro and a squeeze of lemon, it’s an aromatic, easy-to-make recipe that’s perfect for busy weeknights or casual entertaining. Delicious, nutritious, and simple, it’s a crowd-pleaser that’s sure to become a dinnertime favorite!
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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
- 1.5 tablespoons curry powder
- 0.5 teaspoon ground turmeric
- 2 cups chicken broth
- 1 cup canned diced tomatoes, drained
- 1.25 cups couscous (uncooked)
- 1 large carrot, diced
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 pieces lemon wedges (for serving, optional)
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic, curry powder, and turmeric, and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and add the canned diced tomatoes. Stir well to combine, scraping up any browned bits from the bottom of the skillet.
Return the chicken breasts to the skillet and bring the mixture to a gentle simmer. Cover and cook for 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet once again and tent it with foil to keep warm.
Add the couscous, diced carrot, and frozen peas to the skillet. Stir well, cover, and remove from heat. Let the skillet sit for 5 minutes to allow the couscous to absorb the liquid.
Fluff the couscous with a fork and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Slice the chicken breasts and serve them over the curried couscous mixture.
Garnish with fresh cilantro and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 777 mg | 17% | |
*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.
