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
Chef
Sarah Thomsen
In Your Box (serves 2)
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4 oz. Light Cream
- 1 oz. Julienned Sun-Dried Tomatoes
- 16 oz. Bone-in Skin-On Chicken Breasts
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1 oz. Shredded Asiago Cheese
- 12 oz. Red Potatoes
- 1 tsp. Garlic Salt
- 1 Rosemary
- 2 oz. Baby Spinach
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.
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Nutrition (per serving)
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Calories799
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Carbohydrates40g
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Fat48g
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Protein56g
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Sodium1788mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
- 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
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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 a pinch of salt and pepper.
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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.
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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. Rest cooked chicken, 3 minutes. Carefully toss roasted potatoes with 1 tsp. rosemary and cheese. Add more rosemary, if desired. While chicken rests, make sauce.
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4 Make the Sauce
Drain 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 tomatoes, cream and ¼ tsp. salt. Bring to a simmer. Once simmering, stir occasionally until sauce is thickened, 1-2 minutes. Remove from burner.
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5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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