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Creamy Rosemary Chicken

Creamy Rosemary Chicken with Roasted Potatoes

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Recipe Details

Story

This ultra-creamy chicken dish is just what we crave in autumn. Chicken breasts are dredged in flour, then seared for a light yet crispy crust. They're tossed in a rich rosemary-garlic cream sauce with roasted potatoes for just the right balance of elegant-feeling and comforting.

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Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 690
  • Protein 47g
  • Total Carb 49g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • parsley
    1/8 ounce
    parsley
  • rosemary
    1/8 ounce
    rosemary
  • lemon
    1
    lemon
  • shallot
    1
    shallot
  • garlic
    3 cloves
    garlic
  • peanut potatoes
    12 ounces
    peanut potatoes
  • flour
    1/4 cup
    flour
  • boneless skinless chicken breasts
    2
    boneless skinless chicken breasts
  • unsalted butter
    2 packets
    unsalted butter
  • chicken stock
    8 ounces
    chicken stock
  • heavy cream
    2 ounces
    heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Strip rosemary leaves, discarding stems, then mince enough to yield 1 teaspoon (save any remainder for another recipe). Roughly chop parsley leaves and stems. Halve lemon. Peel shallot and thinly slice into rings. Mince garlic.

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss whole peanut potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until golden and tender, 14-16 minutes.

  3. Dredge chicken

    Dredge chicken

    While potatoes roast, measure out 1 tablespoon flour and reserve for Step 5; place remainder on a large plate and season with ¼ teaspoon salt and pepper as desired. Pat chicken dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Dredge chicken in flour, shaking off excess.

  4. Cook chicken

    Cook chicken

    Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-7 minutes per side. Transfer chicken to a paper towel–lined plate to drain. Wipe pan clean for the next step.

  5. Make sauce

    Make sauce

    Place pan from chicken over medium heat with butter. When butter is foamy, add shallot, garlic, minced rosemary, and reserved 1 tablespoon flour. Cook, stirring, until shallot is soft and garlic is golden, about 2 minutes. Add stock. Increase heat to medium high; cook, scraping up browned bits from bottom of pan, until liquid has reduced by a third, 4-5 minutes. Stir in heavy cream, half of parsley, and juice of ½ lemon; cook until flavors have melded, 1 minute more.

  6. Plate creamy rosemary chicken

    Plate creamy rosemary chicken

    Taste sauce and season with salt and pepper as desired; remove pan from heat. Transfer chicken and roasted potatoes to pan and spoon over sauce to coat. Divide between shallow serving bowls, spooning over any remaining sauce from pan. Garnish everything with remaining parsley and dig in!

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