Pan-Seared Chicken with Tomato Couscous and Spinach
Ingredients
- 1½ poundschicken breast
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovesgarlic
- 1½ cupcouscous
- 2 cupchicken broth
- 1½ cupcherry tomatoes
- 3 cupfresh spinach
- ·salt
- ·black pepper
- ½ teaspoondried oregano
- 1lemon
Prep
- 01
Dice 1 yellow onion into 1/2-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Pat 1.5 pounds chicken breasts dry with paper towels.
Method
- 01
Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Season chicken breasts with salt, pepper, and 1/4 teaspoon oregano on both sides.
- 02
Sear chicken for 5 to 6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add remaining 1 tablespoon oil to the same skillet. Dice onion and mince garlic, then add to the pan. Cook for 2 minutes, stirring, until softened and fragrant.
- 04
Halve the cherry tomatoes. Add tomatoes to the pan and cook for 1 minute.
- 05
Pour in 2 cups chicken broth and 1.5 cups couscous, stirring to combine. Bring to a simmer, then cover and remove from heat. Let sit 5 minutes.
- 06
Stir in 3 cups fresh spinach until wilted (about 1 minute). Slice the lemon and squeeze juice over the pan, or serve wedges on the side.
- 07
Slice cooked chicken and nestle back into the couscous. Season with salt and pepper to taste, and serve directly from the pan.
Spice Tips
For warmth, stir in 1/4 teaspoon red pepper flakes or a pinch of cayenne when you add the tomatoes. A sprinkle of fresh dill or basil brightens the finish. If you prefer deeper flavor, use 1/4 teaspoon smoked paprika alongside the oregano.
Couscous absorbs liquid as it sits, so if the pan seems too dry after 5 minutes, add an extra 1/4 cup broth before adding spinach. Leftovers keep refrigerated for 3 days and can be reheated gently in a skillet with a splash of broth.