For a magical “wow, I think I love broccoli” moment, whip up this Tuscan-spiced chicken dinner! Creamy garlic-tomato sauce tops chicken for extra flair and umami, while roasted broccoli is served on the side, topped with Monterey Jack for a gratifying, melty cheese-pull finish. Tender roasted carrots round out the meal. It’s saucy, savory, and all-around satisfying!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Tuscan Heat Spice
Mushroom Stock Concentrate
Monterey Jack Cheese(ContainsMilk)
Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli florets into bite-size pieces if necessary. Dice tomato into ¼-inch pieces. Peel and mince or grate garlic.
Toss carrots on one side of a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast on top rack for 5 minutes (you’ll add the broccoli then).
Meanwhile, pat chicken* dry with paper towels and season all over with ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully toss broccoli on empty side with a large drizzle of olive oil, salt, and pepper. (For 4, toss broccoli on a second baking sheet; roast broccoli on top rack and carrots on middle rack.) Return sheet to top rack and roast until carrots and broccoli are browned and tender, 15-20 minutes.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add chicken* and cook until browned and cooked through, 3-5 minutes per side. (TIP: if chicken starts to brown too quickly, reduce heat to medium and add a splash or two of water.) Remove from pan and set aside to rest. Carefully wipe out pan.
Heat a drizzle of oil in same pan used for chicken over medium-high heat. Add garlic and tomato. Cook, stirring, until fragrant and softened, 30-60 seconds. Stir in cream cheese, stock concentrate, half the Monterey Jack, ½ cup water (1 cup for 4 servings), and a pinch of Tuscan Heat Spice (we used ¼ tsp; about ⅓ tsp for 4 servings) until melted and combined. Cook, stirring occasionally, until sauce thickens, 1-3 minutes. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
When veggies are almost done, remove sheet from oven. Carefully push broccoli into two bunches on sheet and sprinkle with remaining Monterey Jack (for 4 servings, remove sheet with broccoli from oven and carefully push broccoli into four bunches). Return to top rack and roast until cheese melts, 2-3 minutes. Slice chicken crosswise. Divide chicken, cheesy broccoli, and carrots between plates. Spoon sauce over chicken and serve.