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Pan-Roasted Chicken

Pan-Roasted Chicken with Crispy Brussels Sprout Home Fries

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We’re proud members of the breakfast-for-dinner brigade, and we hope you are, too. Classic home fries get an irresistable upgrade in this Popular Recipe, transforming into a powerful, filling, deeply satisfying dinnertime player. Crispy potatoes are mixed with caramelized shallot and Brussels sprouts, seasoned with sage and whole-grain mustard, and paired with butter-basted chicken.

  • Stovetop Only
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
  • Calories 660
  • Protein 43g
  • Total Carb 44g
  • Total Fat 35g

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

Ingredients & Equipment

What we send

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

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium nonstick pan
  • aluminum foil
  • 12" large pan

Cooking Steps

  1. Boil Potatoes

    Boil Potatoes

    Place 1 packet butter in refrigerator to chill until Step 3. Save remaining butter for Step 4. Rinse potatoes and quarter. Place in a medium pot and cover with cold water by 1 inch. Season generously with salt, bring to a boil over high heat, and cook until tender when pierced with a knife tip, about 6 minutes. Drain and set aside.

  2. Prepare Ingredients

    Prepare Ingredients

    While potatoes boil, roughly chop sage leaves, discarding stems. Peel shallot, halve, and thinly slice. 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 nonstick pan over medium heat. When oil is shimmering, add chicken skin-side down and sear until skin is crisp, 7-8 minutes. Flip and cook until chicken is cooked through and no longer pink, about 6 minutes. Add chilled butter and cook, spooning over chicken, 1 minute more. Transfer chicken to serving plates and cover with foil to keep warm, reserving butter sauce in pan.

  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 caramelized and tender, about 5 minutes.

  5. Sauté Home Fries

    Sauté Home Fries

    Increase heat under pan with shallot to medium high. Add Brussels sprouts and boiled potatoes. Season with ½ teaspoon salt and pepper as desired. Sauté, stirring, until Brussels sprouts are crisping and potatoes are browning, about 5 minutes. Stir in sage and sauté until softening, about 1 minute more. Remove pan from heat, then stir in mustard. Taste and add salt and pepper as desired.

  6. Plate Chicken

    Plate Chicken

    Serve Brussels sprout home fries with pan-roasted chicken. Spoon over butter sauce and enjoy your cozy dinner!

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