Meal Kit

Rosemary-Cider Chicken

with roasted apples and butternut squash

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs

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)

  • 2 Boneless Skinless Chicken Breasts
  • 9 oz. Butternut Squash, Cubed
  • 1 Fuji Apple
  • 2 fl. oz. Apple Cider
  • 1 Shallot
  • 2 fl. oz. Sherry
  • Info
    ⅗ oz. Butter
  • 2 tsp. Chicken Broth Concentrate
  • 1 Sage Sprig
  • 1 Rosemary Sprig
Contains: Sulfites
Food intolerance information

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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 1/2” slices.

    Stem and mince sage.

    Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and a pinch of pepper.

  2. 2

    Roast Apple and Butternut Squash

    Place butternut squash, apple slices, and sage on prepared baking sheet and toss with 1 tsp. olive oil, 1/2 tsp. salt, and 1/4 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. 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. 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. 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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