Time to eat

Rosemary Gravy Chicken & Potatoes

This was our main dish we had for dinner last night. I tried to mix it up rather than the usual mash potatoes and chicken. I cooked the potatoes and then mashed them with my usual mix to make them creamy. I chopped the chicken after cooking it this time and placed it on top of potatoes. When I made this the first time I just spooned the potatoes and put a whole chicken breast on top along with the sauce. It was so good and the rosemary really added flavor. This time I plated differently. The rosemary in the sauce/ gravy is so good. It really makes the flavor pop! Anytime I can use fresh herbs from my garden into my cooking I go for it! All you really need for this recipe is potatoes and chicken and rosemary. Everything else I used from my pantry or fridge. I try to keep the main staples in my fridge at all times so if I need to whip up something quick for dinner I have all I need.

Rosemary Gravy Chicken and Potatoes Ingredients:

Chicken breasts- 2

Chicken Stock or Broth- 1cup, 1/2 cup

Olive Oil- 2 tablespoons

Potatoes- 8-10 small golden potatoes

Half & Half- ½ cup, have more on hand if needed ( milk can be used instead)

Sour Cream- ¼ cup or one large spoonful

Butter- 1 Tablespoon, ½ tablespoon

Parmesan cheese- ¼ cup

Flour- ¼ cup

Rosemary- 2 Large stems, break rosemary off stems

Garlic- 2 cloves, minced


Start boiling water with salt (just a little sprinkle) on stove. Cut potatoes into the same size and boil. May take awhile for them to get soft, around 20-30 minutes. Start the chicken while potatoes are boiling. Check potatoes by sticking fork in one and it should break apart when ready.

Cook chicken in pan on stove. Drizzle olive oil in pan on medium to high heat. Sprinkle salt on both sides. Cook for 12 minutes on each side. Take off stove (feel free to check chicken to make sure fully cooked, it varies due to thickness). Add 1 cup of broth in with chicken and let it cook together in pan for 2 minutes, flipping the side after one minute. Remove chicken. Keep Liquid. Let the meat rest on plate.

Take liquid and put one to two rosemary stems in with broth and allow to boil together along with ½ tablespoon of butter and 2 cloves of garlic. Then add flour. Mix with whisk and allow it to thicken. Start adding the ½ cup of chicken broth into pan slowly. Start with a little and stir, then add a little more and stir, and so on. It should start to look like gravy once done, add more stock if it needs more liquid. You want it to be thick like gravy. If too much liquid and no more thickness add a little more flour.

Check potatoes by sticking fork in one and it should break apart. In a big bowl, put 1 tablespoon of butter, potatoes, half and half and sour cream. Start mashing potatoes, add in the parmesan cheese, and then salt and pepper to taste preference.


Spoon potatoes on dish, add the whole chicken breast on top or chop up chicken. Drizzle the gravy on top. You can remove any cooked rosemary if you like. Cut a small bit of fresh rosemary and place on top. Serve with Sauted spinach or green beans, or in this case I served it with my Tomato and Cucumber Salad.

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