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This LEMON BUTTER SALMON IN PARCHMENT is our favorite way to cook a healthy and delicious seafood meal at home! Asparagus and onion topped with succulent salmon, lemons, and thyme, and drizzled in lemon butter. SO EASY and amazingly good!

One Pot Couscous Chicken with Bacon and Corn

Course: Main Course
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: 907kcal
This Chicken Couscous recipe with Bacon and Corn will be your new favorite one pot chicken dinner! I love that this one pot chicken and couscous recipe is a main course and side dish all in one, baked together in flavorful goodness. This delicious chicken couscous dish takes little effort to make and there's virtually zero cleanup!
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  • ¾ cup original Moroccan-style Couscous
  • 6 chicken thighs we used bone in with skin but you can use whatever kind you prefer
  • Kosher salt & freshly ground black pepper
  • 8 slices bacon cut crosswise into ½-inch pieces, divided
  • 2 tablespoons olive oil
  • 1 medium sweet yellow onion minced
  • 6 cloves garlic peeled but left whole
  • cups heavy cream or half and half milk can be substituted, but it can curdle
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 sprigs fresh thyme
  • 2 teaspoons minced fresh thyme leaves
  • 2 cups frozen corn thawed (Green Giant Roasted Corn is great)
  • 1 lemon (half will be used in the dish and half will be used as garnish)


  • 2 radishes very thinly sliced
  • Extra crisped bacon
  • Chopped parsley
  • Freshly squeezed Lemon juice


  • Cook couscous according to package directions.
  • Season the chicken thighs, on both sides, with salt & pepper
  • In a large skillet, cook the bacon pieces just until lightly browned and just crispy. Transfer bacon, with a slotted spoon, to a paper towel-lined plate. Reserve 2 tablespoons bacon grease, and refrigerate the remainder for later use.
  • Add 2 tablespoons olive oil to the skillet with the rendered bacon fat.
  • Heat the bacon fat/oil, over medium heat until the oil has a sheen.
  • Place the thighs, top side down, in the skillet. Brown the chicken until golden, and transfer to another paper towel-lined plate.
  • Add minced onion and garlic to the skillet and sauté until onion is translucent and garlic softens.
  • Reduce the heat to medium-low and add the cooked couscous; cook until couscous begins to brown, about 5 minutes. Stir often.
  • Add the cream, thyme sprigs, salt, pepper and all except 2 tablespoons crisped bacon; bring to a simmer. Stir.
  • Add chicken thighs, crisp side up. Reduce heat, cover, and simmer 30 minutes.
  • Stir in corn and thyme leaves. Drizzle with the juice from 1 lemon.
  • Cover and cook until liquid has almost evaporated, 15-20 minutes.
  • To serve:
  • Place a scoop of the couscous mixture on a serving plate and top with one chicken thigh. Garnish with radish slices, reserved bacon, parsley and squeeze of fresh lemon juice.
  • Enjoy!



Calories: 907kcal | Carbohydrates: 37g | Protein: 29g | Fat: 72g | Saturated Fat: 32g | Cholesterol: 265mg | Sodium: 713mg | Potassium: 625mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1610IU | Vitamin C: 18.5mg | Calcium: 100mg | Iron: 1.9mg