Rosemary Chicken Breasts and Mushroom Gravy
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Rosemary Chicken Breasts and Mushroom Gravy

Rosemary Chicken Breasts and Mushroom Gravy

with Mash and Roasted Broccoli

Sour cream is the secret to tonight's velvety smooth mushroom sauce that will be cascading over chicken breast and mashed potatoes. It's a sauce so good that you'll probably want to dip your roasted broccoli in it too. This dish is irresistibly delicious and easy as 1,2,3!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

113 g


1 sprig


460 g

Russet Potato

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Garlic Puree

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

227 g

Broccoli, florets

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp


(Contains Milk)


Nutrition Values

Calories776 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate64 g
Sugar8 g
Dietary Fiber8 g
Protein52 g
Cholesterol157 mg
Sodium583 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel



Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut broccoli into bite-size pieces. Peel, then cut potatoes into 1-inch pieces. Quarter mushrooms. Strip rosemary leaves from stems, then finely chop.

Cook potatoes

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Cook chicken

Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the rosemary. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Transfer chicken to an unlined baking sheet. Roast chicken in the middle of the oven until cooked through, 8-11 min.**

Roast broccoli

Meanwhile, add broccoli and 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with salt and pepper, then toss to coat. Roast broccoli in the top of the oven until golden-brown, 8-10 min.

Cook mushroom gravy

Meanwhile, reheat the same pan (from step 3) over medium. When hot, add 1 tbsp butter, 1/2 tbsp oil (dbl both for 4 ppl), mushrooms and remaining rosemary. Cook, stirring occasionally, until mushrooms soften, 5-6 min. Sprinkle Gravy Spice Blend into the pan. Cook, stirring often, until mushrooms are coated, 1 min. Add 1 cup water (dbl for 4 ppl) and garlic puree. Cook, stirring often, until gravy thickens, 1-2 min. Season with salt and pepper, to taste. Remove from heat. Stir in sour cream.

Finish and serve

Drain and return potatoes to the same pot, off heat. Roughly mash 1 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Divide chicken, mash and broccoli between plates. Spoon mushroom gravy over chicken and mash.