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
A note about serious food allergies
There's nothing like bone-in skin-on chicken; a bit more time, a bit more care, but the tender and juicy meat, plus the flavor retention, makes it all worth it. And if you're worried about the effort, worry not: in this recipe, it's seared, then roasted with fresh cauliflower, making the oven do all the work for you. A tomato marsala sauce pairs perfectly, giving you restaurant quality in the comfort of your own kitchen. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and mince shallot.
Core tomato and cut into ¼" dice.
Cut cauliflower into bite-sized pieces, if necessary.
Pat chicken breasts dry, and season both sides with half the seasoned salt (reserve remaining for cauliflower).
Sear the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan, skin side down, and sear until browned, 4 minutes.
Flip, and cook on flesh side, 3 minutes.
Transfer chicken to one side of prepared baking sheet. Chicken will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Roast the Cauliflower and Chicken
Place cauliflower on empty side of baking sheet and toss with 2 tsp. olive oil and remaining seasoned salt.
Spread cauliflower into a single layer on its side. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-19 minutes.
Remove cooked chicken to a plate and tent with foil.
Top cauliflower with cheese and roast again until cheese melts, 2-4 minutes.
While cauliflower and cheese roast, make sauce.
Make the Sauce
Return pan used to cook chicken to medium-high heat. Add shallot to hot pan and stir occasionally, 1 minute.
Add tomato, ¼ tsp. salt, and a pinch of pepper. Stir occasionally until starting to soften, 2 minutes.
Add marsala and sugar. Cook until sugar is dissolved and sauce is slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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