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
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
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Roast Apple and Butternut Squash

    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.

  • Step 3 - Sear the Chicken

    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.

  • Step 4 - Start the Sauce

    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.

  • Step 5 - Finish the Chicken and Sauce

    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.