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Roasted Chicken au Jus

Roasted Chicken au Jus with Orzo and Peas

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Growing up, Andrea and her siblings would call this weekly dinner staple “freckles” because she thought that the chives were actually freckles that had fallen off of her face, right onto her plate. Adorable, huh? In this Encore Recipe, crispy breaded chicken is roasted in a lemon white wine sauce with melty Parmesan, then paired with pea-studded orzo (her mother used white rice, but the goal is the same: get those vegetables in!). Easy, quick, low on cleanup, big on flavor—we’re confident it’ll bring a smile to your face, too.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 760
  • Protein 56g
  • Total Carb 77g
  • Total Fat 23g

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 skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • chives
    • 1/8 ounce
    • chives
  • dried rosemary
    • 1/8 teaspoon
    • dried rosemary
  • orzo
    • 3/4 cup
    • orzo
  • white wine
    • 1/4 cup
    • white wine
  • peas
    • 1 cup
    • peas
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • dried basil
    • 1/8 teaspoon
    • dried basil
  • onion powder
    • 1/8 teaspoon
    • onion powder
  • dried oregano
    • 1/8 teaspoon
    • dried oregano
  • unsalted butter
    • 2 packets
    • unsalted butter
  • breadcrumbs
    • 1/2 cup
    • breadcrumbs
  • dried thyme
    • 1/8 teaspoon
    • dried thyme
  • lemon
    • 1
    • lemon
  • garlic powder
    • 1/8 teaspoon
    • garlic powder
  • chicken stock
    • 8 ounces
    • chicken stock
  • flour
    • 1 tablespoon
    • flour

What You’ll Need

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

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 375ºF. Bring a medium covered pot of water to a boil over high heat—covering the water helps it boil faster, and prevents it from evaporating before you're ready to use it. Halve lemon and set aside 1 half for making sauce in Step 4; use remainder to brighten a glass of water. Rinse chives and thinly slice.

  2. Bread chicken

    Bread chicken

    On a large plate, mix together flour, breadcrumbs, spice mix, ¼ teaspoon salt, and pepper as desired to make breading. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Dredge chicken in breading, shaking off excess.

  3. Sear chicken

    Sear chicken

    Heat 1½ tablespoons olive oil in a medium ovenproof pan over medium heat. When oil is shimmering, add chicken and sear until lightly browned, about 3 minutes per side (you're getting a flavorful sear on the outside here—the chicken will finish cooking in the oven in Step 5). Transfer chicken to a plate, reserving pan for making sauce, and set aside.

  4. Make pan sauce

    Make pan sauce

    Return pan from chicken to medium heat and add wine. Cook, scraping up brown bits from bottom, until reduced by half, 1-2 minutes. Add chicken stock and juice of ½ lemon. Increase heat to high and bring to a boil, then reduce to medium. Simmer until sauce is slightly thickened, 3-4 minutes more. Remove pan from heat. Stir in half of chives, then taste and add salt and pepper as desired.

  5. Roast chicken and cook orzo

    Roast chicken and cook orzo

    Return chicken to pan, nestling into sauce, and sprinkle Parmesan over sauce and chicken. Transfer pan to oven and roast until sauce is bubbling and chicken is cooked through and no longer pink, 12 minutes. Meanwhile, season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Drain and return to pot, off heat. (P.S. This is a great time to catch up on dishes.)

  6. Finish orzo and plate chicken

    Finish orzo and plate chicken

    Once chicken is roasted, add peas to pot with orzo, still off heat, and stir in 1 packet butter to coat. Taste and add salt and pepper as desired, then divide between serving plates. Top with chicken, leaving sauce behind in pan. Stir remaining butter into sauce to melt, then spoon over chicken. Garnish with remaining chives and enjoy!

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