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Pan-Roasted Chicken

Pan-Roasted Chicken with Warm Farro Salad and Buttermilk Dressing

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On the menu Jan 7 — Jan 13

Not only does this dinner include a dizzyingly delicious array of flavors, it also boasts a combination of craveable textures. Pan-roasting the chicken makes for crisp, golden skin, which balances perfectly with creamy buttermilk dressing, slightly chewy farro, and crunchy cubes of Gala apple. In addition to the regular ingredients of buttermilk and chive, the dressing also features Parmesan cheese and a little tangy mustard. This is a seriously swoon-worthy meal.

  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 780
  • Protein 51g
  • Total Carb 74g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • Gala apple
    • 1
    • Gala apple
  • chives
    • 1/8 ounce
    • chives
  • lemon
    • 1
    • lemon
  • shallot
    • 1
    • shallot
  • farro
    • 3/4 cup
    • farro
  • shredded Brussels sprouts
    • 6 ounces
    • shredded Brussels sprouts
  • buttermilk
    • 3 tablespoons
    • buttermilk
  • mayonnaise
    • 2 packets
    • mayonnaise
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • dried cherries
    • 2 tablespoons
    • dried cherries

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large ovenproof pan
  • 8" medium pot with lid