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Pan-Roasted Chicken

Pan-Roasted Chicken with Tomato Butter, Sweet Potato, and Quinoa

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Recipe Details


For this winning dinner, chicken is simply seared, then topped with sweet and savory tomato butter (yes, you read that right). Sautéed grape tomatoes and shallot—along with garlic, white wine, and smoked paprika—are added to softened butter and dolloped over the pan-roasted chicken for a melty, saucy touch. Sweet potatoes, spinach, and quinoa complete this hearty and colorful dish.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 680
  • Protein 37g
  • Total Carb 61g
  • Total Fat 30g

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

Ingredients & Equipment

What we send

  • unsalted butter
    4 packets
    unsalted butter
  • quinoa
    2/3 cup
  • sweet potato
    sweet potato
  • parsley
    1/4 ounce
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • shallot
  • garlic
    2 cloves
  • tomato paste
    1 tablespoon
    tomato paste
  • white wine
    1/3 cup
    white wine
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • baby spinach
    3 ounces
    baby spinach
  • ground cumin
    1/4 teaspoon
    ground cumin
  • smoked paprika
    1/4 teaspoon
    smoked paprika

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 2 10" medium pans

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    Preheat oven to 450°F. Unwrap butter and set aside to soften at room temperature (we recommend at least 10 minutes). In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until quinoa is tender and water is fully absorbed, about 15 minutes. Remove pot from heat and set aside, still covered.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Halve sweet potato lengthwise; cut crosswise into ¼-inch half-moons. Roughly chop parsley leaves, discarding stems. Roughly chop grape tomatoes. Peel shallot and mince. Mince garlic. On a baking sheet, toss sweet potato with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer and roast until tender and beginning to brown, 12-15 minutes.

  3. Sauté tomatoes

    Sauté tomatoes

    While sweet potato roasts, heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add spice mix, shallot, and garlic. Sauté, stirring frequently, until shallot is softened, 2 minutes. Stir in tomato paste until fully combined, 1-2 minutes. Add wine, grape tomatoes, and ¼ teaspoon salt and cook, stirring, until tomatoes are tender and liquid is reduced by half, 5-7 minutes more. Remove pan from heat.

  4. Cook chicken

    Cook chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a separate medium pan over medium-high heat. 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.

  5. Finish tomatoes and quinoa

    Finish tomatoes and quinoa

    While chicken cooks, add butter and half of parsley to pan with sautéed tomatoes, still off heat. Stir until fully combined to make tomato butter. Set aside. Pat spinach dry with paper towel and add to pot with quinoa, along with roasted sweet potato. Stir to combine.

  6. Plate chicken

    Plate chicken

    Divide quinoa, sweet potato, and spinach between serving plates. Top with pan-roasted chicken and dollop over tomato butter. Garnish with remaining parsley and dig in!

What is Plated?
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  • 3. Enjoy your perfect dinner.

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