Past Recipes
Pan-Seared Chicken

Pan-Seared Chicken with Asparagus, Tomato Jam, and Butter Lettuce Salad

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Recipe Details


Chicken and veggies may be a familiar concept, but wait ’til you try these crisp-skinned chicken breasts served with an addictively sweet and savory tomato jam—which is like ketchup, but a million times better. We’re adding a tender butter lettuce salad and sautéed asparagus on the side, for a dinner that kicks things up a notch or two.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 640
  • Protein 46g
  • Total Carb 31g
  • Total Fat 41g

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

Ingredients & Equipment

What we send

  • head butter lettuce
    head butter lettuce
  • asparagus
    5 ounces
  • grape tomatoes
    3/4 pint
    grape tomatoes
  • garlic
    2 cloves
  • red onion
    red onion
  • walnuts
    1/4 cup
  • white balsamic vinegar
    1 tablespoon
    white balsamic vinegar
  • boneless chicken breasts
    boneless chicken breasts
  • unsalted butter
    1 packet
    unsalted butter
  • honey
    1 packet
  • chives
    1/8 ounce
  • thyme
    1/8 ounce

What You’ll Need

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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Rinse all produce. Strip thyme leaves, discarding stems. Roughly tear butter lettuce leaves into bite-size pieces, discarding tough root. Trim and discard woody bottoms of asparagus, then cut into 2-inch pieces. Halve tomatoes. Thinly slice chives. Mince garlic. Peel onion and cut into small dice.

  2. Toast Walnuts and Cook Asparagus

    Toast Walnuts and Cook Asparagus

    Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add walnuts and asparagus and cook, stirring occasionally, until walnuts are golden and asparagus is tender and bright green, 5-7 minutes.

  3. Make Dressing

    Make Dressing

    While asparagus cooks, in a large bowl, whisk together white balsamic, chives, ¼ teaspoon salt, and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Once asparagus is tender, remove pan from heat and season with ¼ teaspoon salt and pepper as desired. Transfer walnuts and asparagus to bowl with dressing and set aside. Wipe pan clean and reserve for next step.

  4. Cook Chicken

    Cook Chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Return pan from asparagus to medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden brown and easily lifts from pan, 8-9 minutes. Flip chicken and continue searing until cooked through and no longer pink, about 7 minutes more.

  5. Cook Tomato Jam

    Cook Tomato Jam

    While chicken cooks, heat butter and ½ tablespoon olive oil in a small pot over medium heat. When butter is foamy, add onion and cook, stirring, until softened, 5 minutes. Add thyme, tomatoes, and garlic and cook until tomatoes soften, 4 minutes. Add 2 tablespoons water, and press tomatoes to release their juices. Add honey and increase heat to medium high. Simmer until thick and jammy, about 5 minutes more. Season with ¼ teaspoon salt and pepper.

  6. Plate Chicken

    Plate Chicken

    Add butter lettuce to bowl with asparagus and toss to coat with dressing, then divide salad between serving plates. Spread a spoonful of tomato jam onto plates next to salad, top with chicken, then spoon over remaining tomato jam. Dig in!

What is Plated?

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