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Pan-Roasted Chicken

Pan-Roasted Chicken with Brussels Sprouts, Butternut Squash, and Dried Cherries

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Recipe Details


Chef Michelle dreamed up this winning chicken dinner to showcase some of her favorite seasonal vegetables. Shredded Brussels sprouts and butternut squash are tossed in a creamy mustard dressing along with salty ricotta salata and toasted walnuts. The chicken breasts are simply pan-roasted, then topped with a decadent sauce of pan drippings, shallot, dried cherries, and white wine. Colorful, hearty, and totally sensational, this is a feast for the eyes and for the ages!


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 650
  • Protein 51g
  • Total Carb 41g
  • Total Fat 33g

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

Ingredients & Equipment

What we send

  • lemon
  • butternut squash
    8 ounces
    butternut squash
  • shallot
  • garlic
    1 clove
  • walnuts
    1 ounce
  • shredded Brussels sprouts
    12 ounces
    shredded Brussels sprouts
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • dried cherries
    2 tablespoons
    dried cherries
  • white wine
    3 tablespoons
    white wine
  • Dijon mustard
    1 packet
    Dijon mustard
  • mayonnaise
    2 packets
  • ricotta salata
    4 ounces
    ricotta salata

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • 2 baking sheets
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Halve lemon. Cut butternut squash cubes to ¼-inch pieces, if needed. Peel shallot and thinly slice into rings. Mince garlic. Place walnuts in a medium pan over medium heat and toast, stirring frequently to avoid burning, until golden and fragrant, about 3 minutes. Remove pan from heat, transfer walnuts to a small bowl, and set aside. Reserve pan for searing chicken in Step 3.

  2. Roast vegetables

    Roast vegetables

    On 1 baking sheet, toss Brussels sprouts and butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired, then transfer half to a separate baking sheet. Spread in an even layer and roast until squash is softened and sprouts are beginning to crisp, about 15 minutes.

  3. Sear chicken

    Sear chicken

    While vegetables roast, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Place pan from walnuts over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside. Reduce heat under pan to medium.

  4. Make pan sauce

    Make pan sauce

    Add shallot, garlic, and 1 teaspoon olive oil to pan and cook, stirring, until softened, 3-4 minutes. Transfer half of aromatics to a large bowl and reserve for Step 5, leaving remainder in pan and increasing heat to medium high. Add cherries, wine, and juice of ½ lemon to aromatics in pan and cook, scraping up brown bits from bottom, until slightly reduced, 2-3 minutes. Pour pan sauce over chicken; cover loosely with foil to keep warm.

  5. Make dressing

    Make dressing

    Add mustard to large bowl with reserved aromatics, along with mayonnaise and juice of remaining lemon. Whisk to combine, then taste and add salt and pepper as desired. Once roasted, add vegetables to bowl with dressing and toss to coat.

  6. Plate chicken

    Plate chicken

    Add toasted walnuts to bowl with vegetables and toss to combine, then divide between serving plates. Top with pan-roasted chicken, drizzling over any pan sauce from plate. Crumble over half of ricotta salata (save remainder for pasta night) and dig in!

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