This Creamy Rosemary Dijon Chicken is the perfect blend of elegance and comfort. The rich, velvety sauce combines fresh rosemary, Dijon mustard, and a hint of white wine, making it a show-stopper at the dinner table. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this dish is a guaranteed crowd-pleaser.
The Recipe My Family Can’t Stop Asking For
When I first made this recipe, I had no idea it would become a family favorite. My husband loves the balance of flavors—earthy rosemary, creamy richness, and that tangy Dijon kick. My kids? They just adore dipping bread into the luscious sauce! Now, every time I make it, it feels like a little celebration. It’s the kind of recipe that makes dinner feel extra special, even on the busiest of weekdays.
Why This Creamy Rosemary Dijon Chicken Stands Out
1. A Sauce to Savor:
The combination of Dijon mustard, white wine, and cream creates a luxurious, restaurant-quality sauce you’ll want to drizzle on everything.
2. Fragrant Freshness:
Fresh rosemary elevates this dish with its aromatic, earthy notes, perfectly complementing the rich creaminess.
3. One-Pan Magic:
No piles of dishes here! This recipe comes together in just one skillet, making cleanup a breeze.
Ingredients
- 2 large chicken breasts (approximately 500g / 1.1 lb), halved lengthwise
- 2-3 tablespoons all-purpose flour, for dredging
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) butter
- 3 sprigs fresh rosemary (needles removed)
- 120 ml (1/2 cup) white wine (or chicken broth for a non-alcoholic version)
- 3 garlic cloves, finely minced
- 3 tablespoons (45 g) Dijon mustard
- 240 ml (1 cup) heavy cream or whipping cream
- Salt & pepper to taste
Directions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create four thin cutlets. Lightly dredge each cutlet in flour, ensuring an even coating.
- Cook the Chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Sear the chicken cutlets for about 5 minutes per side until they develop a golden crust. Remove them from the skillet and set aside.
- Infuse with Rosemary: Add the fresh rosemary needles to the skillet, cooking for about 1 minute to release their fragrance.
- Create the Sauce: Stir in the white wine, minced garlic, and Dijon mustard. Whisk until the sauce is smooth and begins to thicken slightly. Gradually add the heavy cream, stirring well to combine.
- Finish Cooking: Return the chicken cutlets to the skillet. Simmer over medium-low heat for 8-10 minutes, allowing the chicken to cook through and the sauce to thicken. Adjust seasoning with salt and pepper as needed.
Notes
- Substitutions: You can replace white wine with chicken broth for an alcohol-free version.
- Herb Alternatives: If you don’t have fresh rosemary, thyme or tarragon also work beautifully in this recipe.
- Serving Suggestions: Pair with mashed potatoes, rice, or crusty bread to soak up every drop of the delicious sauce.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.