Past Recipes
Pan-Roasted Chicken

Pan-Roasted Chicken with Blistered Tomato Salad, Buttermilk Dressing, and Sourdough Breadcrumbs

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Craving more filling, flavorful salads in the New Year? Chef Shanna's got you covered. Here, she whips up a creamy, tangy buttermilk-chive dressing, then tosses in tender mixed greens. It's the perfect counterpoint for spice-rubbed chicken breasts, blistered grape tomatoes, and golden, crispy sourdough breadcrumbs.

  • < 600 Calories
Serving size
Prep & cook time
Cooking Skill
  • Calories 570
  • Protein 42g
  • Total Carb 27g
  • 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

  • mixed lettuces
    • 6 ounces
    • mixed lettuces
  • chives
    • 1/8 ounce
    • chives
  • sourdough bread
    • 1 slice
    • sourdough bread
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • garlic powder
    • 1/2 teaspoon
    • garlic powder
  • smoked paprika
    • 1/8 teaspoon
    • smoked paprika
  • white wine vinegar
    • 2 teaspoons
    • white wine vinegar
  • buttermilk
    • 1 container
    • buttermilk

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Pat mixed lettuces dry with paper towel. Cut chives crosswise into ¼-inch pieces. Cut or tear sourdough into pea-size pieces, then transfer to a small bowl and toss with 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper as desired. Set aside until Step 4.

  2. Roast tomatoes and season chicken

    Roast tomatoes and season chicken

    Line a baking sheet with foil. Add whole grape tomatoes to 1 half of prepared baking sheet (to make room for the breadcrumbs in Step 4), then toss with 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper to combine. Roast until beginning to soften, 7-8 minutes. Meanwhile, pat chicken dry with paper towel; season all over with half of spice mix, ½ teaspoon salt, and pepper.

  3. Cook chicken

    Cook chicken

    Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, about 6 minutes more. Transfer chicken to a plate and set aside to rest.

  4. Toast breadcrumbs and finish tomatoes

    Toast breadcrumbs and finish tomatoes

    While chicken cooks, once tomatoes are beginning to soften, add sourdough breadcrumbs to other half of baking sheet; arrange in a single layer. Continue roasting until tomatoes are blistered and breadcrumbs are golden brown and crisp, 5-8 minutes more.

  5. Make buttermilk dressing

    Make buttermilk dressing

    While breadcrumbs and tomatoes cook, in a large bowl (big enough for the salad), whisk together white wine vinegar, 2 tablespoons buttermilk, half of chives, remaining spice mix, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Add mixed lettuces to bowl with dressing and toss to coat.

  6. Plate pan-roasted chicken

    Plate pan-roasted chicken

    Cut rested chicken into ¼-inch slices. Divide salad with buttermilk dressing between serving plates and top with blistered tomatoes, pan-roasted chicken, and sourdough breadcrumbs. Garnish with remaining chives. Dig in!

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