Creamy Rosemary Chicken with Roasted Potatoes
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Ingredients & Equipment
What we send
- 1/8 ounceparsley
- 1/8 ouncerosemary
- 3 clovesgarlic
- 12 ouncespeanut potatoes
- 1/4 cupflour
- 2boneless skinless chicken breasts
- 2 packetsunsalted butter
- 8 ounceschicken stock
- 2 ouncesheavy cream
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 12" large high-sided pan
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.
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.
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.
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.
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.
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!