Rosemary Chicken with Creamy Mashed Potatoes and Roasted Carrots

This rosemary chicken recipe transforms simple chicken cutlets into a restaurant-worthy meal. The cutlets are seared until golden, then finished with a rich pan sauce infused with fresh rosemary. On the side, you’ll find velvety mashed potatoes and roasted carrots and red onions that add a touch of sweetness.

Perfect for a weeknight dinner or a special occasion, this dish is packed with flavor and comes together in just 40 minutes. The creamy mashed potatoes and tender roasted vegetables complement the savory chicken beautifully, making every bite satisfying.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.05 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Peel and slice carrots into 1/4-inch thick rounds. Peel and cut red onion into 1-inch wedges.
2. Toss carrots and red onion on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender and lightly browned, about 20-25 minutes.
3. Meanwhile, place potatoes in a pot and cover with salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to pot.
4. Add sour cream and 1 tablespoon butter to the potatoes. Mash until smooth. Season with salt and pepper to taste. Cover to keep warm.
5. Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.
6. Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Once melted, add rosemary leaves and cook until fragrant, about 30 seconds. Stir in chicken stock concentrate and 1/4 cup water, scraping up any browned bits. Simmer until slightly thickened, 1-2 minutes. Season with salt and pepper.
7. Return chicken to skillet and turn to coat in sauce. Serve chicken with mashed potatoes and roasted vegetables. Spoon remaining pan sauce over the top.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to even thickness and adjust cooking time.

Can I make this dairy-free?

Substitute sour cream with a dairy-free alternative and use vegan butter or oil.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.