Pan-Seared Chicken with Herbed Couscous and Roasted Cherry Tomatoes
Ingredients
- 4boneless, skinless chicken breasts (about 6 ounces each)
- 1½ cupscouscous
- 2 cupschicken broth
- 2 cupscherry tomatoes
- 3 tablespoonsolive oil
- 3 clovesgarlic
- 2 teaspoonsfresh thyme
- ¼ cupfresh parsley
- 1lemon
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
Prep
- 01
Mince 3 cloves garlic.
- 02
Chop 1/4 cup fresh parsley.
- 03
Cut 1 lemon in half for squeezing.
Method
- 01
Pat the chicken breasts dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, lay in the chicken and cook for 6-7 minutes per side until golden brown and cooked through (an instant-read thermometer should read 165°F). Transfer to a cutting board to rest for 5 minutes.
- 03
While the chicken cooks, toss the cherry tomatoes with 1 tablespoon olive oil on a baking sheet. Roast at 425°F for 8-10 minutes, stirring halfway, until they begin to split.
- 04
Bring the chicken broth to a boil in a medium saucepan. Stir in the couscous, minced garlic, thyme, and remaining 1/2 teaspoon salt. Remove from heat, cover, and let sit for 5 minutes.
- 05
Fluff the couscous with a fork and stir in 2 tablespoons butter and the fresh parsley. Season with 1/4 teaspoon black pepper.
- 06
Divide couscous among plates, top with a sliced chicken breast, scatter roasted tomatoes and their juices over, and squeeze fresh lemon juice across each plate.
Spice Tips
For warmth, add a pinch of red pepper flakes to the couscous or dust the finished plate with smoked paprika. A small pinch of Dijon mustard stirred into the butter adds subtle savory depth.
Chicken breasts cook quickly here—don't skip the thermometer to avoid overcooking. The recipe can be made with bone-in thighs instead (increase cooking time to 10-12 minutes per side). Leftovers keep well refrigerated for up to 3 days.