Skillet Chicken with Tomato Basil Couscous

• 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

1. 1Finely 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.
2. 2Pat the chicken dry, then season both sides with the kosher salt and black pepper.
3. 3Warm 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.
4. 4Add 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.
5. 5Stir 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.
6. 6Stir 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.
7. 7Slice 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.