Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a shallow dish, combine the grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Coat each chicken breast in the Parmesan mixture, pressing gently to adhere the cheese to the chicken.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
Transfer the seared chicken to the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F.
While the chicken is baking, prepare the couscous. In a medium saucepan, bring the chicken broth to a boil. Stir in the couscous and sun-dried tomatoes, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.