Buttered Chicken with Garlicky Tomato Couscous
Ingredients
- 4chicken breasts (boneless, skinless)
- 1½ cupscouscous
- 2½ cupschicken broth
- 1 can (14.5 oz)canned crushed tomatoes
- 5 clovesgarlic
- 1 mediumyellow onion
- 3 tablespoonsolive oil
- 2 tablespoonsbutter
- 1 teaspoondried thyme
- ·salt
- ·black pepper
- ¼ cupfresh parsley
Prep
- 01
Mince 5 garlic cloves.
- 02
Dice 1 medium yellow onion.
- 03
Chop 1/4 cup fresh parsley for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper. Once oil shimmers, add chicken and sear for 6-7 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a plate.
- 02
In the same skillet, add 1 tablespoon olive oil and sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook 1 minute until fragrant.
- 03
Pour in crushed tomatoes and 1 teaspoon dried thyme. Stir well and simmer for 2-3 minutes. Return chicken to the pan and reduce heat to low; keep warm.
- 04
In a separate pot, bring 2 1/2 cups chicken broth to a boil. Stir in 1 1/2 cups couscous and 1/2 teaspoon salt. Remove from heat, cover, and let sit 5 minutes. Fluff with a fork and stir in 2 tablespoons butter.
- 05
Spoon couscous onto plates, top with a chicken breast and tomato sauce, and garnish with fresh parsley. Serve warm.
Make ahead: you can sear the chicken and prepare the sauce up to 4 hours in advance; reheat gently on the stovetop before serving. Leftovers keep refrigerated for 3 days.