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Pan-Roasted Chicken

Pan-Roasted Chicken with Brussels Sprout Gratin and Apple Cider Pan Sauce

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One thing we love about fall flavors is how seamlessly they all go together. This sensational chicken dish celebrates two of our seasonal go-tos: apple cider and Brussels sprouts. Chicken breasts are pan-roasted, making for a flavorful start to a gravy that gets even more delicious with the addition of apple cider. Paired with a Brussels sprout and kale gratin baked with mozzarella, Fontina, and crisp breadcrumbs, this fall-inspired meal will knock your socks off.
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 830
  • Protein 48g
  • Total Carb 37g
  • Total Fat 56g

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

Ingredients & Equipment

What we send

  • heavy cream
    • 1/3 cup
    • heavy cream
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • garlic
    • 2 cloves
    • garlic
  • shredded Fontina cheese
    • 2 ounces
    • shredded Fontina cheese
  • parsley
    • 1/8 ounce
    • parsley
  • apple cider vinegar
    • 2 tablespoons
    • apple cider vinegar
  • chicken stock
    • 8 ounces
    • chicken stock
  • unsalted butter
    • 2 packets
    • unsalted butter
  • Brussels sprouts
    • 10 ounces
    • Brussels sprouts
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • aluminum tin
    • 1
    • aluminum tin
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • shallots
    • 2
    • shallots

What You’ll Need

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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Reshape tin if bent. Rinse all produce. Halve Brussels sprouts lengthwise through roots, then place in tin. Finely chop parsley leaves, discarding stems. Stack kale leaves, trim and discard stems, and thinly slice crosswise. Peel shallots and thinly slice into rings. Mince garlic. In a small bowl, stir together breadcrumbs, 1 tablespoon olive oil, and ¼ teaspoon salt to combine.

  2. Make Brussels Sprout Gratin

    Make Brussels Sprout Gratin

    Toss sprouts in tin with half of shallots, half of garlic, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper. Roast until sprouts are softening, 12-14 minutes (move on to Step 3, but don't forget to come back!). Then, remove tin from oven. Stir in cream, mozzarella, Fontina, and kale to combine. Sprinkle over breadcrumbs. Return to oven and bake until cheese is bubbling and breadcrumbs are crispy, 12-15 minutes more.

  3. Cook Chicken

    Cook Chicken

    While sprouts roast, 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 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 serving plates, reserving pan, and cover loosely with foil to keep warm.

  4. Sauté Aromatics

    Sauté Aromatics

    Return pan from chicken to medium-high heat and add 1 packet butter. When butter is foamy, add remaining shallots and remaining garlic and sauté, stirring, until lightly browned and fragrant, 1-2 minutes.

  5. Make Pan Sauce

    Make Pan Sauce

    Add apple cider vinegar and ½ cup chicken stock to pan with aromatics. Bring to a boil over high heat, then reduce heat to medium low and simmer, scraping up browned bits from bottom of pan, until sauce is slightly thickened, 5 minutes. Then, remove pan from heat and stir in remaining butter and half of parsley. Taste and add salt and pepper as desired.

  6. Plate Pan-Roasted Chicken

    Plate Pan-Roasted Chicken

    Spoon apple cider pan sauce over pan-roasted chicken, and serve with Brussels sprout gratin. Garnish everything with remaining parsley, and dig in!

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