Imagine a dish that whispers the sun-drenched stories of Southern France right from your kitchen - our Baked Chicken with Provençal Couscous is exactly that culinary adventure! This recipe transforms ordinary chicken breasts into a gourmet experience that's surprisingly simple to prepare. With golden-crusted chicken and a vibrant couscous studded with sun-dried tomatoes and olives, you'll create a meal that looks like it came straight from a Mediterranean cookbook, but can be made in under an hour.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup couscous
- 2 cups vegetable broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup olives, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken breasts for 3-4 minutes on each side until golden brown, creating a nice crust.
- Transfer the skillet with chicken into the preheated oven. Bake for 20-25 minutes or until internal temperature of chicken reaches 165°F (74°C).
- While chicken is baking, prepare the couscous. In a medium saucepan, bring vegetable broth to a boil. Remove from heat, add couscous, cover, and let stand for 5 minutes.
- Fluff couscous with a fork and mix in chopped sun-dried tomatoes and sliced olives. Season with salt, pepper, and a drizzle of olive oil.
- Once chicken is done, let it rest for 5 minutes before slicing. Serve chicken breasts over the Provençal-style couscous.
- Garnish with fresh herbs like thyme or parsley, and serve immediately while warm.
Tips
- Pat the chicken breasts completely dry before seasoning to ensure a perfect golden-brown sear.
- Use a meat thermometer to check chicken doneness - 165°F (74°C) is the perfect internal temperature.
- Let the chicken rest for 5 minutes after baking to keep the meat juicy and tender.
- For extra flavor, toast the couscous in a bit of olive oil before adding broth.
- Choose high-quality, briny olives like Kalamata for an authentic Provençal taste.
- Fresh herbs like thyme or parsley aren't just garnish - they add bright, aromatic notes to the dish.
- If you don't have an oven-safe skillet, you can transfer chicken to a baking dish after searing.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 35g
Fat: 12g
Saturated Fat: g
Cholesterol: 90mg
