Skillet Chicken with Tomato Basil Couscous
Juicy seasoned chicken breast with a quick tomato, onion, and basil pan sauce served over fluffy couscous.
- Calories
- 535
- Protein
- 45g
- Carbs
- 50g
- Fat
- 16g
Per serving
Ingredients
For 4 servings · 35 min total
- chicken breastpatted dry1 1/2 lb
- couscous.01 cup
- diced tomatoes.02 cup
- yellow onionfinely diced1/2
- garlic cloveminced2
- low-sodium chicken broth.02 cup
- dried basil.01/2 tsp
- extra-virgin olive oil.04 tsp
- kosher salt.01 tsp
- black pepper.01/2 tsp
Instructions
- Finely dice the onion and mince the garlic. Do not rinse the chicken. Wash the cutting board, knife, and hands with soap and water before touching other ingredients.
- Pat the chicken dry, then season both sides with the kosher salt and black pepper.
- Warm the olive oil in a large skillet over medium heat. Add the chicken and sear for 4-5 minutes per side, until browned and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate.
- Add the onion to the skillet, season lightly with salt, and cook for 3-4 minutes, until translucent and softened. Add the garlic and basil and cook for 30-60 seconds, until fragrant.
- Stir in the diced tomatoes and chicken broth, scraping up browned bits. Simmer for 5-7 minutes, until the sauce is slightly reduced and tastes balanced.
- Stir the couscous into the simmering sauce, cover, and remove from the heat. Let stand for 5 minutes, then fluff until tender. Taste and adjust salt and pepper.
- Slice the chicken and return it to the skillet with any accumulated juices. Warm for 1-2 minutes, until the chicken is hot and the sauce coats the couscous.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.