Creamy Dijon Rosemary Chicken Recipe
Introduction
Creamy Dijon Rosemary Chicken is a simple yet elegant dish that combines tender chicken with a rich, flavorful sauce. This recipe is perfect for a comforting weeknight meal or a casual dinner with guests.
Ingredients
- 4 chicken breasts
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil or butter for browning
Instructions
- Step 1: Heat olive oil or butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then brown them on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside.
- Step 2: In the same skillet, reduce heat to medium and stir in the Dijon mustard, heavy cream, and chopped rosemary. Mix well to combine and simmer gently until the sauce thickens and becomes creamy, about 5 minutes.
- Step 3: Return the chicken to the skillet, spoon some sauce over each piece, and cook for an additional 5 minutes until the chicken is cooked through and the flavors meld.
Tips & Variations
- For extra flavor, add a splash of white wine to the sauce before simmering.
- Substitute chicken thighs for chicken breasts for a juicier result.
- Serve with steamed vegetables or over rice to soak up the creamy sauce.
- Fresh rosemary is best, but dried rosemary can be used in a pinch—use about half the amount.
Storage
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid curdling the cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of mustard?
Yes, whole grain or spicy brown mustard can be used, but Dijon gives the sauce a smooth and tangy flavor that complements the cream and rosemary well.
What if I don’t have fresh rosemary?
Use dried rosemary instead, but reduce the amount by about half since dried herbs are more concentrated.
PrintCreamy Dijon Rosemary Chicken Recipe
This Creamy Dijon Rosemary Chicken is a savory and elegant dish featuring tender chicken breasts simmered in a rich, creamy sauce infused with tangy Dijon mustard and fragrant rosemary. Perfect for a cozy dinner, this recipe combines simple ingredients to create a flavorful meal that pairs beautifully with rice, pasta, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Sauce
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1/2 cup chicken broth (optional, for thinning the sauce)
Instructions
- Prepare the chicken: Season the chicken breasts generously with salt and freshly ground black pepper on both sides to enhance flavor.
- Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until they develop a golden brown crust but are not fully cooked through. Remove the chicken from the skillet and set aside.
- Add sauce ingredients: Reduce the heat to medium. In the same skillet, add the Dijon mustard, heavy cream, and chopped rosemary. Stir well to combine, scraping up any browned bits from the bottom of the pan for extra flavor. If the sauce is too thick, add chicken broth gradually to reach your desired consistency.
- Simmer until creamy: Return the browned chicken breasts to the skillet. Lower the heat and simmer gently for 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce has thickened to a creamy consistency. Stir occasionally to prevent sticking.
- Serve: Spoon the creamy Dijon rosemary sauce over the chicken breasts and garnish with additional rosemary if desired. Serve hot with your choice of sides.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half or Greek yogurt, but adjust simmering time to prevent curdling.
- If fresh rosemary is unavailable, dried rosemary works well but use it sparingly as it is more concentrated.
- Ensure the chicken is not overcooked during browning, as it will finish cooking in the sauce.
- This dish pairs wonderfully with mashed potatoes, steamed vegetables, or buttered noodles.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Creamy chicken, Dijon mustard chicken, rosemary chicken recipe, easy chicken dinner, creamy sauce chicken
