Rosemary chicken on potatoes

Rosemary chicken on potatoes with a creamy cream cheese sauce is an ideal one-pot recipe for the whole family.

Rosemary chicken on potatoes

Rosemary chicken on potatoes with a creamy cream cheese sauce is an ideal one-pot recipe for the whole family.

The tender chicken breast and the addition of cream cheese save a lot of calories. The lean ham cubes give the whole dish a small, strong and hearty additional flavour, which harmonises wonderfully with the ingredients.

For the rosemary chicken with potatoes, you can alternatively use thyme or other herbs. Or leave out the herbs altogether. Swap the carrots for broccoli and you’ve got a different take on this recipe.

No matter how you vary the ingredients, this recipe will always remain simple and delicious.

And if you’re looking for more ideas for delicious and easy skillet recipes, I recommend my recipe collection, which is constantly expanding.

I can absolutely recommend the braising pan* I use for the preparation. Due to its stone coating, the pan is super robust and easy to clean.

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4-5 chicken breast fillets (approx. 800g)
750g small potatoes (e.g. “triplets”)
350g carrots
500ml water
3 tsp broth (instant)
50g diced ham
2 tbsp tomato paste
100g cream cheese, up to 5% fat, natural
4 sprigs rosemary, fresh
Oil for frying


Wash the chicken breasts, pat dry and, if necessary, remove the skin and tendons. If necessary, divide the chicken breasts in half.

Wash the potatoes and cut into quarters with the skin.

Peel the carrots and cut into slices.

Wash the rosemary and spin dry. Strip the needles from the stalk and chop finely.

Heat a little oil in a frying pan.

Fry the chicken breasts in the hot oil. Season with salt and pepper. After turning, sprinkle the top with rosemary. Hold back 1 tsp rosemary, as this is needed for the rest of the preparation.

Remove the seared chicken breasts from the pan and set aside on a plate.

Add the ham cubes to the pan, add the potatoes and fry everything lightly. Add the carrots. Dissolve the stock in the water and deglaze with the stock. Stir in the tomato paste.

Cook everything over medium heat for about 15-20 minutes, depending on how large/small the vegetables have been cut. Do a spot check at the end of the cooking time. The vegetables should still have a slight bite.

Stir in the cream cheese and place the chicken breasts on top of the potato and carrot vegetables.

Cook again for about 10 minutes on a medium flame until the potatoes are soft.

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