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Pan-Roasted Chicken

Pan-Roasted Chicken with Crispy Asparagus Home Fries

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We’re proud members of the breakfast-for-dinner brigade, and we hope you are, too. Crispy potato home fries get a hefty upgrade in this Popular Recipe, transforming into a powerful, deeply satisfying, and irresistible dinnertime side with caramelized shallot and seasonal asparagus. Seasoned with sage and whole-grain mustard, and paired with butter-basted chicken, this might just be the dinner of champions.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

  • Calories 550
  • Protein 41g
  • Total Carb 31g
  • Total Fat 29g

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

Ingredients & Equipment

What we send

  • peanut potatoes
    • 12 ounces
    • peanut potatoes
  • shallot
    • 1
    • shallot
  • sage
    • 1/8 ounce
    • sage
  • asparagus
    • 8 ounces
    • asparagus
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • herbes de Provence
    • 2 teaspoons
    • herbes de Provence
  • unsalted butter
    • 2 packets
    • unsalted butter
  • granulated sugar
    • 1 teaspoon
    • granulated sugar
  • whole-grain mustard
    • 1/2 tablespoon
    • whole-grain mustard

What You’ll Need

  • 8" medium pot
  • 10" medium pan
  • aluminum foil
  • 12" large pan

Cooking Steps

  1. Boil Potatoes

    Boil Potatoes

    Rinse potatoes and quarter. Place in a medium pot and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 6 minutes. Drain and set aside.

  2. Prepare Ingredients

    Prepare Ingredients

    While potatoes boil, peel shallot, halve, and thinly slice. Roughly chop sage leaves, discarding stems. Rinse asparagus, trim and discard woody bottoms, then cut crosswise into 1-inch pieces. Pat chicken dry with paper towel and season all over with herbes de Provence, ½ teaspoon salt and pepper as desired.

  3. Cook Chicken

    Cook Chicken

    Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden brown, 5-6 minutes. Flip and continue searing until chicken is cooked through and no longer pink, about 5 minutes. Add 1 packet butter to pan and cook, spooning over chicken as it melts, 1 minute more. Transfer chicken to serving plates and cover loosely with foil to keep warm.

  4. Caramelize Shallot

    Caramelize Shallot

    While chicken cooks, heat remaining butter and 1 tablespoon olive oil in a large pan over medium heat. When butter is foamy, add sugar and shallot and cook, stirring, until shallot is caramelized and tender, about 5 minutes.

  5. Sauté Home Fries

    Sauté Home Fries

    Increase heat under pan with shallot to medium high. Add potatoes and asparagus and season with ½ teaspoon salt and pepper as desired. Sauté, stirring, until asparagus is bright green and potatoes are browning, about 5 minutes. Stir in sage to soften, about 1 minute more. Remove pan from heat, then stir in mustard. Taste and add more salt and pepper as desired.

  6. Plate Pan-Roasted Chicken

    Plate Pan-Roasted Chicken

    Serve asparagus home fries with pan-roasted chicken and enjoy your cozy dinner!

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