Rosemary-Cider Chicken

with roasted apples and butternut squash

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

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

Few things are better than a homemade meal, and when the meal in question includes a juicy chicken breast braised in apple cider and rosemary, you've just cranked the comfort dial all the way to 11! Tender roasted apples and butternut squash bathed in a rich shallot-speckled pan sauce provide the savory and sweet sides of a filling meal that warms you to the core.

In Your Box (serves 2)

  • 1 Shallot
  • 1 Rosemary
  • 1 Fuji Apple
  • 1 Sage Sprig
  • 2 Boneless Skinless Chicken Breasts
  • 9 oz. Butternut Squash, Cubed
  • 2 fl. oz. Sherry
  • 2 tsp. Chicken Base
  • 2 fl. oz. Apple Cider
  • Info
    ⅗ oz. Butter

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
    469
  • Carbohydrates
    40g
  • Fat
    12g
  • Protein
    41g
  • Sodium
    1138mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and mince shallot. Stem and mince rosemary (reserve two sprig tops for garnish). Core apple and cut into thick 1 ½” slices. Stem and mince sage. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and a pinch of pepper.

  • 2

    Roast Apple and Butternut Squash

    Place butternut squash, apple slices, and sage on prepared baking sheet and toss with 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and bake until fork tender and slightly caramelized, 20-25 minutes. While squash and apple roast, sear chicken.

  • 3

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until browned, 3-4 minutes per side. Transfer chicken to plate. Chicken will finish cooking later. Reserve pan; no need to wipe clean.

  • 4

    Start the Sauce

    Return pan used to sear chicken to medium-high heat. Add shallots to hot pan and cook until aromatic, 30 seconds. Add cooking sherry and simmer 1 minute. No need to season sauce, as chicken base added later has enough salt.

  • 5

    Finish the Chicken and Sauce

    Add chicken base, apple cider, and minced rosemary to pan. Lower heat to medium and return chicken to pan. Cover and cook until chicken reaches a minimum internal temperature of 165 degrees and sauce is slightly reduced, 6-8 minutes. Remove from burner and swirl in butter. Adding butter off the heat enriches and thickens the sauce without breaking it. Plate dish as pictured and garnish with reserved rosemary tops.

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