HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconProvençal Herbed Chicken
Provençal Herbed Chicken

Provençal Herbed Chicken

with Burst Tomatoes and Cheesy Pesto Orzo

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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 Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

1 tablespoon

Herbes de Provence

1 unit


2 clove


4 ounce

Grape Tomatoes

¼ ounce


6 ounce

Orzo Pasta


5 teaspoon

Red Wine Vinegar

1 unit

Chicken Demi-Glace


2 ounce



½ cup

Parmesan Cheese


Not included in your delivery

2 teaspoon

Olive Oil

½ teaspoon


2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat47 g
Saturated Fat18 g
Carbohydrate54 g
Sugar10 g
Dietary Fiber5 g
Protein53 g
Cholesterol185 mg
Sodium990 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Bring a medium pot of salted water to a boil. Pat chicken dry with paper towels; season all over with salt, pepper, and 1 tsp Herbes de Provence (2 tsp for 4 servings). Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove chicken from pan and set aside. Wipe out pan.


Meanwhile, wash and dry all produce. Halve, peel, and thinly slice shallot. Halve tomatoes. Mince or grate garlic. Pick parsley leaves from stems; discard stems. Finely chop leaves.


Once water boils, add half the orzo to pot (use all the orzo for 4 servings). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain thoroughly and return to pot.


Heat a drizzle of olive oil in same pan used to cook chicken over medium heat. Add shallot; cook until softened, 2-3 minutes. Increase heat to medium-high and add tomatoes, garlic, ½ tsp sugar (1 tsp for 4 servings), ½ tsp remaining Herbes de Provence (1 tsp for 4), and half the vinegar (all for 4). Cook until thickened and saucy, 2 minutes. Stir in demi-glace and 2 TBSP water. Bring to a simmer, then turn off heat. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.


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


Divide chicken and orzo between plates. Top chicken with pan sauce, making sure to include tomatoes. (TIP: Serve the sauce on the side for picky eaters.) Garnish with parsley and remaining Parmesan.