Creamy Dijon Rosemary Chicken

Why You’ll Love This Recipe

This recipe is perfect for anyone looking for a quick yet indulgent meal. The chicken is cooked to perfection, with a crispy exterior and a juicy, tender interior. The creamy Dijon sauce, enriched with rosemary and a touch of white wine, elevates the dish to something special. The best part? It’s made with just a few simple ingredients that you likely already have in your pantry. Whether you’re cooking for your family or guests, this creamy Dijon rosemary chicken will quickly become a favorite.

Ingredients

• 2 large chicken breasts cut in half lengthwise

• Flour for dredging

• 1 tablespoon olive oil

• 1 tablespoon butter

• 3 sprigs fresh rosemary

• ½ cup white wine

• 3 cloves garlic minced

• 3 tablespoons Dijon mustard

• 1 cup heavy/whipping cream

• Salt & pepper to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil and butter over medium-high heat in a large skillet.

2. Cut the chicken breasts in half lengthwise to create four thinner cutlets. Dredge each piece in flour.

3. Fry the chicken for 5 minutes per side, then remove from the pan and set aside.

4. Remove the rosemary needles from the stems and add them to the pan. Let the rosemary cook for about a minute.

5. Add the white wine, minced garlic, and Dijon mustard. Stir until the mixture becomes a smooth sauce.

6. Add the cream and the chicken back into the pan. Cook for another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.

7. Serve the chicken with the creamy sauce spooned over the top.

Servings and Timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 20 minutes

• Total time: 25 minutes

Variations

• Add vegetables: Consider adding mushrooms, spinach, or peas to the sauce for added flavor and texture.

• Chicken thighs: If you prefer dark meat, chicken thighs are a great substitute for the chicken breasts.

• Non-dairy: For a dairy-free version, swap the heavy cream with coconut cream or a dairy-free heavy cream substitute.

• Herbs: If you don’t have fresh rosemary, thyme or sage can be used as an alternative.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat on the stove over low heat, adding a splash of cream or water if the sauce has thickened too much.

FAQs

Can I use frozen chicken for this recipe?

It's best to use fresh or thawed chicken for even cooking. If you must use frozen chicken, ensure it's fully thawed before cooking.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce ahead of time and store it separately. Reheat it when you’re ready to cook the chicken.

Can I substitute the white wine?

Yes, you can substitute white wine with chicken broth or vegetable broth if you prefer not to use alcohol.

What can I serve with this chicken?

This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables for a complete meal.

Can I use dried rosemary instead of fresh?

Fresh rosemary provides a more aromatic flavor, but you can use dried rosemary as a substitute. Use about one-third of the amount called for in the recipe.

Can I use low-fat cream?

You can substitute low-fat cream for a lighter option, but it may affect the richness of the sauce.

Can I make this recipe without wine?

Yes, you can skip the wine and use additional chicken broth or water to deglaze the pan.

How do I know when the chicken is done?

The internal temperature of the chicken should reach 165°F (75°C) when it is fully cooked.

Can I make this recipe gluten-free?

To make it gluten-free, simply use gluten-free flour for dredging the chicken.

Can I freeze leftovers?

Yes, you can freeze leftovers for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Creamy Dijon rosemary chicken is a delightful dish that combines the richness of Dijon mustard, the earthiness of rosemary, and the velvety smoothness of cream. This quick and easy recipe is perfect for busy weeknights, yet special enough to serve at dinner parties. With minimal ingredients and effort, you can create a restaurant-quality meal right at home.

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A quick and easy-to-make creamy Dijon rosemary chicken with tender chicken breasts, a velvety sauce, and an aromatic blend of Dijon mustard and fresh rosemary, perfect for weeknight dinners or impressing guests.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Pan-fry
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 large chicken breasts, cut in half lengthwise

Flour for dredging

1 tablespoon olive oil

1 tablespoon butter

3 sprigs fresh rosemary

½ cup white wine

3 cloves garlic, minced

3 tablespoons Dijon mustard

1 cup heavy/whipping cream

Salt & pepper to taste

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Instructions

1. Heat the olive oil and butter over medium-high heat in a large skillet.
2. Cut the chicken breasts in half lengthwise to create four thinner cutlets. Dredge each piece in flour.
3. Fry the chicken for 5 minutes per side, then remove from the pan and set aside.
4. Remove the rosemary needles from the stems and add them to the pan. Let the rosemary cook for about a minute.
5. Add the white wine, minced garlic, and Dijon mustard. Stir until the mixture becomes a smooth sauce.
6. Add the cream and the chicken back into the pan. Cook for another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper to taste.
7. Serve the chicken with the creamy sauce spooned over the top.

Notes

• Consider adding vegetables like mushrooms, spinach, or peas for added flavor and texture.
• Substitute chicken thighs for a dark meat option.
• For a dairy-free version, swap the heavy cream with coconut cream or a dairy-free heavy cream substitute.
• Fresh rosemary can be replaced with thyme or sage if needed.
• To make it gluten-free, use gluten-free flour for dredging the chicken.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 380
• Sugar: 2g
• Sodium: 480mg
• Fat: 27g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 33g
• Cholesterol: 95mg