Provençal Herbed Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Provençal Herbed Chicken

Provençal Herbed Chicken

with Burst Tomatoes and Cheesy Pesto Orzo

Here’s a meal that packs plenty of sophistication for the adults while also keeping things kid-friendly. It features chicken breasts seasoned with herbs de Provence and a Parmesan pesto orzo—in other words, tender white meat with a side of cheesy pasta. For the veg, there’s grape tomatoes simmered in a sauce that makes them extra flavorful, juicy, and guaranteed to please.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


/ serving 4 people

24 ounce

Chicken Breasts

1 tablespoon

Herbes de Provence

1 unit


2 clove


10 ounce

Grape Tomatoes

¼ ounce


6 ounce

Orzo Pasta

(Contains Wheat)

1 tablespoon

Red Wine Vinegar

1 unit

Chicken Demi-Glace

(Contains Milk)

2 ounce


(Contains Milk)

¾ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon


3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate45 g
Sugar7 g
Dietary Fiber3 g
Protein50 g
Cholesterol150 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Large Pan
Paper Towel


Cook Chicken

Bring a medium pot of salted water to a boil. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season all over with salt, pepper, and 2 tsp herbs de Provence (save the rest for later). Add to pan and cook until no longer pink in center, 4-7 minutes per side. Remove from pan and set aside.


Wash and dry all produce. While chicken cooks, halve, peel, and thinly slice shallot. Mince or grate garlic. Halve tomatoes lengthwise. Pick parsley leaves from stems; discard stems. Finely chop leaves.

Cook Orzo

Once water boils, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and return to pot. Meanwhile, reduce heat under pan used for chicken to medium low, then add shallot and a drizzle of olive oil. Cook, tossing, until softened, 2-3 minutes.

Make Pan Sauce

Increase heat under pan to medium high and add tomatoes, garlic, remaining herbs de Provence, 1 tsp sugar, and 1 TBSP vinegar (we sent more). Cook, stirring, until liquids are thick and saucy, about 2 minutes. Stir in demi-glace and 2 TBSP water. Bring to a simmer, then remove from heat. Stir in 2 TBSP butter. Season with salt and pepper.

Finish Orzo

Stir pesto, 1 TBSP butter, and half the Parmesan into pot with drained orzo. Season with salt and pepper.

Finish and Serve

Divide chicken between plates and spoon sauce from pan over top. (TIP: Serve the sauce on the side for picky eaters.) Arrange orzo to the side and sprinkle with remaining Parmesan. Garnish with parsley.