One-Pot "Cheat Code" Pesto Caprese Chicken & Pearl Couscous

Instructions

1. 1

   Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1.5 lbs boneless skinless chicken breasts (diced), and season with 0.5 tsp kosher salt and 0.5 tsp black pepper. Sear until beautifully browned on the outside but not fully cooked through, about 5 minutes. Use a slotted spoon to transfer the chicken to a plate, leaving the flavorful oils behind.

   5 min

   Tip: Don't crowd the pan! We want a hard sear, not steamed chicken. It's okay if it's raw in the middle; it will finish cooking in the simmer later.

2. 2

   While the chicken is browning, quickly dice your 1 medium zucchini and halve the 1 pint cherry tomatoes. Look at us multitasking!

   4 min

   Tip: If you are a slower chopper, prep these before you start cooking. But I promise, you have enough time to chop while the chicken sears undisturbed.

3. 3

   In the same skillet over medium heat, add the prepped 1 medium zucchini and 1 pint cherry tomatoes. Let them cook largely undisturbed for about 4 minutes until the tomatoes start to burst, blister, and release their summery juices into the pan.

   4 min

   Tip: If the pan looks a little dry after removing the chicken, add a tiny splash more olive oil.

4. 4

   Stir in the 1.5 cups pearl couscous and let it toast for 1 minute. It will soak up those glorious tomato juices and get lightly golden.

   1 min

   Tip: Toasting the couscous adds a lovely nutty flavor and prevents it from getting mushy during the simmer.

5. 5

   Pour in the 2.5 cups low-sodium chicken broth and the remaining 0.5 tsp kosher salt. Use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the pan, and bring the liquid to a rolling simmer.

   2 min

   Tip: Those browned bits (fond) are free flavor! Make sure you get them all.

6. 6

   Return the partially cooked chicken and any juices from the plate back into the skillet. Reduce the heat to low, cover the pan tightly, and let everything simmer gently for 8 minutes, or until the couscous is tender and the liquid is mostly absorbed.

   8 min

   Tip: Chicken breast dries out easily, but simmering it nestled inside the moist environment of the couscous keeps it incredibly tender.

7. 7

   Remove the skillet from the heat. Gently fold in the 1/3 cup jarred basil pesto and the 4 oz fresh mozzarella pearls. Slap the lid back on for 2 minutes to let the residual heat turn that mozzarella into melty, gooey perfection. Top with the torn 1/4 cup fresh basil leaves right before serving.

   2 min

   Tip: Never cook pesto over high heat! Stirring it in off the heat preserves its bright, fresh basil flavor and vibrant green color.