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Lemon Butter Chicken

Lemon Butter Chicken with Orzo and Peas

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Recipe Details


Growing up, Andrea and her siblings would call this weekly dinner staple “freckles” because she thought that they had fallen off of her face, right onto her plate. Adorable, huh? 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.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Andrea

    By Chef Andrea

    Nutritional info

    • 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

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

    What You’ll Need

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

    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. 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 white wine. Cook, scraping up brown bits from bottom of pan, 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 heat to medium. Simmer until sauce is thickened, 3-4 minutes more. Remove pan from heat. Stir in half of chives, ¼ teaspoon salt and pepper. Use remaining lemon to brighten a glass of water.

    5. Roast Chicken and Cook Orzo

      Roast Chicken and Cook Orzo

      Return chicken to pan, nestling into sauce, and sprinkle over Parmesan. Transfer 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 set the table or catch up on dishes!)

    6. Finish Orzo and Plate Chicken

      Finish Orzo and Plate Chicken

      Add peas to pot with orzo, still off heat, and stir in 1 packet butter to coat. Taste and add more 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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