Past Recipes
Pan-Roasted Chicken

Pan-Roasted Chicken with Fregola, Apple, and Shallot Vinaigrette

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This week, we're bringing back one of our favorite repeat dressings: our rave-reviewed warm shallot vinaigrette. Shallot is sautéed until sweet and softened, then whisked with olive oil, mustard, and white wine vinegar. Tangy and flavorful, it's perfect for mixing with chewy fregola pasta, plus apple, endive, lettuce, and dried cranberries. Pan-roasted chicken is sliced and served over top, with an extra drizzle of the vinaigrette for good measure.

  • Stovetop Only
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
  • Calories 680
  • Protein 36g
  • Total Carb 47g
  • Total Fat 38g

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

Ingredients & Equipment

What we send

  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • shallot
    • 1
    • shallot
  • fregola
    • 1/2 cup
    • fregola
  • whole-grain mustard
    • 1 tablespoon
    • whole-grain mustard
  • red endive
    • 1
    • red endive
  • Gala apple
    • 1
    • Gala apple
  • white wine vinegar
    • 1 1/2 tablespoon
    • white wine vinegar
  • dried cranberries
    • 1 tablespoon
    • dried cranberries
  • mixed lettuces
    • 3 ounces
    • mixed lettuces

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve endive lengthwise, then cut core out in a wedge shape and discard. Thinly slice endive crosswise. Slice off rounded sides of apple and thinly slice, discarding core. Peel shallot and mince. Pat mixed lettuces dry with paper towel (or have a friend do this part).

  2. Cook fregola

    Cook fregola

    Season boiling water generously with salt. Stir in fregola and cook until tender, 9-10 minutes. Drain and return to pot, off heat.

  3. Sauté shallot

    Sauté shallot

    While fregola cooks, heat 2 teaspoons olive oil in a medium pan over medium heat. When oil is shimmering, add shallot and sauté, stirring, until softened, about 4 minutes. Remove pan from heat. Transfer shallot to a small bowl, reserving pan for next step.

  4. Cook chicken

    Cook chicken

    Pat chicken dry with paper towel; season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in pan from shallot over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, about 6 minutes more. Remove pan from heat. Transfer chicken to a plate; set aside to rest.

  5. Make shallot vinaigrette

    Make shallot vinaigrette

    While chicken cooks, to bowl with sautéed shallot, add white wine vinegar and mustard and whisk to combine. Whisking continuously, slowly add 3 tablespoons olive oil until combined (this is another great task for a friend). Season with ¼ teaspoon salt and pepper.

  6. Finish fregola and plate chicken

    Finish fregola and plate chicken

    To pot with cooked fregola, add dried cranberries, endive, apple, mixed lettuces, and half of shallot vinaigrette. Toss to combine, then divide between serving plates. Cut rested chicken into ¼-inch slices. Top fregola with pan-roasted chicken and spoon over remaining shallot vinaigrette. Enjoy!

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