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Roasted Chicken au Jus

Roasted Chicken au Jus with Orzo and Broccoli

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Roasting meat au jus is the French way of saying "in its own juices." Here, we make a rich sauce with the flavorful pan drippings from searing chicken breasts, plus chicken stock, white wine, lemon juice, parsley, and butter. Tender orzo and a generous dusting of Parmesan round out each plate.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Andrea

By Chef Andrea

  • Calories 870
  • Protein 59g
  • Total Carb 85g
  • Total Fat 30g

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

Ingredients & Equipment

What we send

  • broccoli florets
    • 6 ounces
    • broccoli florets
  • parsley
    • 1/8 ounce
    • parsley
  • lemon
    • 1
    • lemon
  • flour
    • 1 tablespoon
    • flour
  • breadcrumbs
    • 1/2 cup
    • breadcrumbs
  • Italian dried herb blend
    • 1 teaspoon
    • Italian dried herb blend
  • boneless skinless chicken breasts
    • 2
    • 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
    • orzo
  • unsalted butter
    • 3 packets
    • unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 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 cook the orzo. Rinse all produce. Cut broccoli into ½ inch–wide florets, if needed. Finely chop parsley leaves, discarding stems. Halve lemon.

  2. Crust chicken

    Crust chicken

    On a large plate, stir together flour, breadcrumbs, Italian dried herb blend, ¼ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Dredge chicken in breadcrumb mixture, shaking off excess.

  3. Sear chicken

    Sear chicken

    Heat 1½ tablespoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken and sear until crust is lightly browned, about 3 minutes per side (the chicken will finish cooking in the oven in Step 5). Transfer chicken to a plate and set aside; reserve pan for the next step.

  4. Make pan sauce

    Make pan sauce

    Place pan from chicken over medium heat with wine. Cook, scraping up browned 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 to medium high. Simmer until slightly thickened, 3-4 minutes more; remove pan from heat. Stir in half of parsley, then taste and add salt and pepper as desired.

  5. Roast chicken and cook orzo

    Roast chicken and cook orzo

    Return chicken to pan with sauce; sprinkle over Parmesan. Transfer pan to oven; 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; cook until almost al dente, about 8 minutes. Add broccoli to pot; continue cooking until orzo is al dente and broccoli is tender, 4 minutes more. Drain orzo and broccoli and return to pot, off heat.

  6. Finish orzo and plate chicken

    Finish orzo and plate chicken

    Once chicken is roasted, to pot with orzo and broccoli, 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 chicken au jus with remaining parsley. Enjoy!

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