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Butter-Basted Chicken

Butter-Basted Chicken with Potatoes, Asparagus, and Spinach-Basil Pesto

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Recipe Details


This comforting, veggie-packed dish is full of spring touches. Red potatoes and seasonal asparagus are roasted until tender, then tossed with a homemade spinach-basil pesto for bright color and flavor. It's all served with chicken breasts that are basted with butter—plus fragrant lemon zest—for extra moisture and a touch of richness. Top with salty Parmesan, then enjoy your taste of sunshine.


  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 750
  • Protein 44g
  • Total Carb 35g
  • Total Fat 50g

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
    1 packet
    unsalted butter
  • red-skinned potatoes
    8 ounces
    red-skinned potatoes
  • asparagus
    4 ounces
  • sun-dried tomatoes
    1 ounce
    sun-dried tomatoes
  • lemon
  • baby spinach
    3 ounces
    baby spinach
  • boneless skin-on chicken breasts
    boneless skin-on chicken breasts
  • basil
    1/4 ounce
  • garlic
    1 clove
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan
  • blender or food processor (optional)

Cooking Steps

  1. Roast potatoes

    Roast potatoes

    Preheat oven to 450°F. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Rinse all produce. Cut potatoes into ½-inch pieces. On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until beginning to soften, 13-15 minutes (they'll finish roasting in Step 5).

  2. Prepare ingredients

    Prepare ingredients

    While potatoes roast, trim and discard woody bottoms of asparagus; cut crosswise on a diagonal into 1-inch pieces. Thinly slice sun-dried tomatoes. If you have a zester and want to infuse your chicken with even more flavor, zest up to ½ lemon, then halve. To bowl with softened butter, add lemon zest (if using), ⅛ teaspoon salt, and pepper; mash using a fork until fully combined. Pat spinach dry with paper towel.

  3. Cook chicken

    Cook chicken

    Pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. 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, top with lemon butter, and cook, spooning over melted butter, until cooked through and no longer pink, 6 minutes more. Remove pan from heat.

  4. Make spinach-basil pesto

    Make spinach-basil pesto

    Transfer chicken to a plate, pour over lemon butter, and set aside to rest. Meanwhile, in a blender or food processor, combine whole basil sprigs, whole garlic clove, ¼ of spinach, juice of ½ lemon, and 3 tablespoons olive oil; blend until smooth. Add half of Parmesan, ¼ teaspoon salt, and pepper; blend until just combined. Alternatively, mince basil, garlic, and ¼ of spinach, then combine in a bowl with remaining pesto ingredients.

  5. Finish vegetables

    Finish vegetables

    Once potatoes are beginning to soften, add asparagus to sheet and toss to combine. Continue roasting until potatoes are golden and asparagus is tender, 5-7 minutes more. Use this downtime to set the table, or relax with a glass of wine. Then, add sun-dried tomatoes, spinach-basil pesto, and remaining spinach to sheet; toss to combine and wilt spinach slightly.

  6. Plate butter-basted chicken

    Plate butter-basted chicken

    Cut rested chicken into ¼-inch slices. Divide roasted vegetables and spinach-basil pesto between serving plates, then sprinkle over remaining Parmesan. Top with butter-basted chicken. Enjoy!

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