Classic Chicken Marbella

with red potatoes and white balsamic pan sauce

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Calories Conscious
A note about serious food allergies

Naming something a "classic" takes some gumption, but we're confident in our claim and even more confident in our flavor. This tastes like (some of you) will remember from the 80s: chicken seared, then cooked with plums, olives, and potatoes braised in vinegar, combining for glorious mouthfuls of sweet, salty, and savory. The 80s may be thirty years ago (gulp), but this dish is timeless. Dare we say, classic.

In Your Box (serves 2)

  • 14 oz. Red Potatoes
  • ¾ oz. Green Spanish Olives
  • 1½ oz. Dried Plums
  • 4 Parsley Sprigs
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. White Balsamic Vinegar
  • 2 tsp. Chicken Base
  • ½ fl. oz. Honey

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
    483
  • Carbohydrates
    65g
  • Fat
    7g
  • Protein
    44g
  • Sodium
    1114mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut potatoes into wedges, six per potato. Cut olives into ¼" rounds. Cut dried plums into ¼" strips. Stem and mince parsley. Mince garlic. Rinse chicken breasts, pat dry, and season on both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Sear the Chicken
    2

    Sear the Chicken

    Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until chicken is seared on both sides, 2-3 minutes per side. Transfer chicken to plate. Chicken will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Step 3 - Start The Potatoes
    3

    Start The Potatoes

    Return pan used to sear chicken to medium-high heat. Add potatoes to hot pan and cook, undisturbed, until well-browned on one side, 6-8 minutes. Flip potatoes and add garlic. Cook, undisturbed, until garlic is fragrant, 30-60 seconds.

  • Step 4 - Finish the Potatoes
    4

    Finish the Potatoes

    Add vinegar, chicken base, honey, and ¾ cup water to pan. Bring to a boil and reduce to a simmer. Cover and cook until potatoes start to soften, 6-8 minutes.

  • Step 5 - Finish the Chicken
    5

    Finish the Chicken

    Uncover pan and add dried plums, olives, chicken and any accumulated juices, and half the parsley (reserve remaining for garnish). Cover and cook, undisturbed, until chicken reaches a minimum internal temperature of 165 degrees and liquid in pan is almost evaporated, 6-8 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spoon vegetables and any liquid remaining in pan onto a plate. Place chicken on top of vegetables and sprinkle with reserved parsley.

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