Herbed Chicken & Gravy
with Rosemary Brown Butter Veggies & Roasted Potatoes
- Wheat
- Milk
We believe pork chops are a canvas. Tonight’s palette for your palate: A savory coating that includes garlic and paprika, and a creamy shallot- and thyme-flecked gravy that’s a work of art in itself—homey and elevated at the same time. Complement those chops with rosemary-brown butter potatoes, parsnips, and carrots, and you’ll have a dinner to Remem-brandt.
Ingredients
6 ounce
Parsnip
6 ounce
Carrots
12 ounce
Potatoes
1 unit
Shallot
¼ ounce
Rosemary
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
1 teaspoon
Dried Thyme
1 tablespoon
Flour
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and mince half the shallot (all for 4). Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4). TIP: If you have any extra rosemary sprigs, save them for an easy garnish!
• Toss parsnips and carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss potatoes on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. (For 4 servings, divide between 2 sheets; roast parsnips and carrots on top rack and potatoes on middle rack.)
• Pat pork* dry with paper towels and season all over with Fry Seasoning, ½ tsp thyme (¾ tsp for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Swap in chicken or beef for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.
• In same pan, melt 1 TBSP butter (2 TBSP for 4 servings) over medium heat. Add minced shallot and cook, stirring, until softened and fragrant, 2-3 minutes. Add a drizzle of oil, flour, and a pinch of thyme; cook, stirring, until lightly browned, 2-3 minutes. • Whisk in 1 cup water, stock concentrates, and ¼ tsp salt. (For 4, use 2 cups of water and ½ tsp salt.) Bring to a simmer, whisking constantly, until thickened, 3-5 minutes. • Remove from heat; stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.
Use pan used for chicken or beef here.
• Melt 2 TBSP butter (3 TBSP for 4 servings) in a medium pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1-2 minutes. • Remove from heat and stir in rosemary. Carefully transfer rosemary brown butter to a medium bowl.
• Slice pork crosswise. • Add carrots and parsnips to bowl with rosemary brown butter; toss to coat. • Divide pork, carrots and parsnips, and potatoes between plates. Spoon gravy over pork and serve.
Slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, flavorful gravy; some found the rosemary brown butter delicious on veggies 🍲.
- Ease of prep: Several noted it was time-consuming with many steps; some found it took longer than the recipe stated.
- Suggestions: Consider mashing potatoes to soak up gravy; try baking chicken instead of pan-frying for easier prep.
- Portions: Some wanted more carrots and parsnips; others felt the veggie portions were just right.
- Veggies: Parsnips were divisive – many enjoyed the variety, while others preferred to omit them.
Reviews from our home cooks
Too much fry seasoning honestly it darkened too much in the pan. Maybe half as much? Or split it between the chicken and the gravy? We mashed the potatoes instead of roasting and it was delicious. Rosemary brown butter carrots/parsnips: Inspired. Delicious. Everything went well together.
This was unbelievably good. The gravy, the rosemary brown butter, the seasoning on the chicken. Wow. 10/10
Loved the fresh rosemary and parsnips. Would like to see more of this. Glad there were veggies and not just potatoes.
Loved the parsnips with the carrots and brown butter! Chicken turned out very tender and great seasoning.
We substituted pork for chicken on this one and it was by far our favorite meal. I will definitely be re-ordering this again. The only comment I would make is that it needed just a little bit more flour to thicken the gravy, not much maybe a quarter of a teaspoon but it wasn't quite thick enough with what flour was given.
Fun to make. Very strong seasoning I'll use less next time. Plenty of gravy. The brown buttered vegetables if cooked correctly are likely delicious, I burned mine :(
THIS IS ONE OF MY ALL-TIME FAVORITE RECIPES!!! I just LOVE it. So rich and flavorful!! Yum yum yum! I've gotten it before and will always order it when I see it because it is that good (I do chicken rather than pork, though, so please keep that option)!
Gravy was superb. Parsnips were too large and tough. Next time I'd leave them out. I'd reorder just for the gravy!
Parsnips was a nice addition to the carrots (which HF uses too much). The gravy was delicious, but it made a TON.
So far, this has been the tastiest meal and this is very easy to prepare and cook. I will reorder this one.
