Roasted Bone-In Chicken Breast with Marsala Sauce

and pecorino roasted cauliflower

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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

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.

In Your Box (serves 2)

  • Info
    1 oz. Pecorino Cheese
  • 2 Roma Tomato
  • 1 Shallot
  • 1 tsp. Seasoned Salt Blend
  • 16 oz. Bone-in Skin-On Chicken Breasts
  • Info
    ⅗ oz. Butter
  • 12 oz. Cauliflower Florets
  • 1 oz. Marsala Cooking Wine
  • 1 tsp. Sugar

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • 1

    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).

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Finish the Dish

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

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