Bone-in Chicken in Sun-Dried Tomato Cream Sauce

with spinach and rosemary roasted potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Red Potatoes
  • 1 tsp. Garlic Salt
  • 1 Rosemary
  • 2 oz. Baby Spinach
  • Info
    4 oz. Light Cream
  • 1 oz. Julienned Sun-Dried Tomatoes
  • 16 oz. Bone-in Skin-On Chicken Breasts
  • Info
    1 oz. Shredded Asiago Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    799
  • Carbohydrates
    40g
  • Fat
    48g
  • Protein
    56g
  • Sodium
    1788mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Wire-Mesh Strainer

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Mince sun-dried tomatoes. Place in a mixing bowl and cover with hot water. Set aside, 15 minutes. While tomatoes soak, coarsely chop spinach. Cut potatoes into ½" pieces. Stem and mince rosemary. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  2. 2

    Prepare Potatoes and Sear Chicken

    Place potatoes on one side of prepared baking sheet and toss with 1 Tbsp. olive oil and garlic salt. Spread into a single layer on their side. Place a medium non-stick pan over medium-high heat and 1 tsp. olive oil. Add chicken to hot pan, skin-side down, and sear undisturbed until slightly browned on one side, 3-4 minutes. Transfer chicken to empty space on baking sheet, skin-side up. Reserve pan; no need to wipe clean.

  3. 3

    Roast the Potatoes and Chicken

    Roast potatoes and chicken in hot oven until potatoes are golden brown and chicken reaches a minimum internal temperature of 165 degrees, 25-28 minutes. Transfer cooked chicken to a plate. Cover with foil and rest, 3 minutes. Transfer potatoes to another mixing bowl and carefully toss with rosemary and cheese. While chicken rests, make sauce.

  4. 4

    Make the Sauce

    Drain sun-dried tomatoes in a wire-mesh strainer. Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add spinach and stir occasionally until just wilted, 2-3 minutes. Add sun-dried tomatoes, cream, and a pinch of salt. Bring to a simmer. Once simmering, stir occasionally until sauce is thickened, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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