This recipe for creamy Dijon rosemary chicken makes the chicken very tender and tasty. It seems fancy, but it only needs a few ingredients for a weeknight treat!
Dijon mustard is one of my favorite ways to add flavor to food, and if you come here often, you know that. This creamy chicken recipe goes great with white wine and rosemary that smells good. All of this in less than half an hour? Yes, please. These things go well together.
This creamy rosemary Dijon chicken recipe will be a hit on your menu, whether you’re making it for guests or just for yourself on a regular night. It’s quick, juicy, and great.
Rosemary chicken with creamy Dijon
This recipe for creamy Dijon rosemary chicken makes the meat very tender and tasty. It seems fancy, but it only needs a few ingredients to make for a weeknight treat!
Time to get ready: 5 minutes
Time to cook: 20 minutes
In total: 25 minutes.
Servings: 4
- Two big chicken breasts cut in half lengthwise
- Flour for dredging
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 3 sprigs of fresh rosemary
- 1/2 cup of white wine
- 3 cloves of minced garlic
- 3 tablespoons of Dijon mustard
- 1 cup of heavy or whipping cream
- Add salt and pepper to taste
We are using two chicken breasts that have been cut in half lengthwise so they cook faster and more evenly.
Flour is used to dredge and give the meat a nice crust.
For sautéing, use olive oil and butter.
Rosemary – The sauce’s main ingredient is this bright, woodsy herb.
Use a dry white wine, like pinot grigio or sauvignon blanc. It should be a wine that you would actually like to drink, not one for cooking.
Garlic: We’re pretty generous, but you can add more if you want. Dijon mustard goes great with the rosemary.
Heavy cream is what makes the sauce smooth and rich.
Natasha’s favorite kitchen tools, gadgets, and cookware!
- With a garlic press, you can easily mince the garlic and then keep the extra cloves in this cute garlic saver.
- Do you not have an instant read thermometer yet? It’s a cheap way to make sure your chicken is cooked to the right temperature of 165F.
- For almost all of my 30-minute chicken recipes, I use my Le Creuset skillet.
- I use a melamine spoon that won’t scratch pots and pans and can handle heat to stir sauces.
Instructions
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Cut the chicken breasts in half lengthwise to make four thinner cutlets. Coat each piece with flour.
- Cook the chicken for five minutes on each side, then take it out of the pan and put it aside.
- Take the rosemary needles off the stems and put them in the pan. Cook the rosemary for about a minute.
- Put in the wine, garlic, and Dijon mustard. Add the cream and chicken back to the pan after stirring it until it is smooth. Over medium-low heat, cook for another 8 to 10 minutes, or until the chicken is done and the sauce has thickened.
- Add salt and pepper to taste.
Tips and Variations
If you want to switch up the herbs or the Dijon mustard, I suggest looking at my Creamy Herb Chicken or Creamy Honey Mustard Chicken recipes first and then trying something new.
You shouldn’t use anything with less fat instead of the heavy cream. It might not be as smooth and rich, and it might curdle.
You could use the same amount of chicken broth instead of white wine.
Serving Suggestions
It’s great over rice, like my Simple Risotto, Roasted Red Potatoes, or classic Easy Garlic Mashed Potatoes.
Easy Creamed Corn or Roasted Brussels Sprouts are two great veggie sides. Another good choice would be steamed green beans or broccolini.
Want a salad? You can make my super easy Parmesan Arugula Salad or use my Creamy Balsamic Dressing to dress up any lettuce and vegetables you have on hand.
Storage and Leftovers
You should eat it right away, but you can keep leftovers in the fridge for 3–4 days.
Put the sauce in a saucepan over low heat and slowly heat it up so it doesn’t separate.
I don’t think you should freeze creamy sauces because the texture will change.
Nutrition Information
Nutrition: 433 calories, 5 grams of carbohydrates, 26 grams of protein, 32 grams of fat, 17 grams of saturated fat, 1 gram of trans fat, 161 milligrams of cholesterol, 309 milligrams of sodium, 516 milligrams of potassium, 1 gram of fiber, 1 gram of sugar, 1026 IU of vitamin A, 3 milligrams of vitamin C, 61 milligrams of calcium, and 1 milligram of iron
Nutrition information is automatically calculated, so it should only be used as a rough guide.
Feedback and Engagement
Please rate and review this creamy Dijon chicken recipe below if you made it. If the blog post didn’t answer your questions, please let me know. You can also use the hashtag #saltandlavender on Instagram.