Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll devour.
As I sit here typing this, I am eating leftover creamy Dijon rosemary chicken.
Not gonna lie... my tummy is pretty happy right now. Chicken breast is great as long as you don't overcook it. I didn't overcook it, so we're good.
The rosemary was a last minute addition that was some sort of stroke of genius (yeah, that doesn't happen often).
I had some left from a Thanksgiving side dish that I was preparing. I associate rosemary with crisper weather.
That isn't to say I don't dabble with it year-round, but it's way more fall to me than say pumpkin. Cough.
Pro tip: I always prefer to slice my chicken breasts in half lengthwise because then they cook faster and more evenly, and you avoid the awful rubbery-ness that happens when you overcook chicken.
I can't tell you how many times I've screwed up chicken breasts. I'm supposed to be good at this cooking thing but we all have our shortcomings. 😉
Anyway, the thinner cutlets definitely help mitigate all that!
What to serve with creamy rosemary chicken
This dish is delicious over rice or mashed potatoes or with a veggie (I'm partial to corn. I have this thing for canned corn... I sometimes eat it straight out of the can with a spoon... don't judge me).
More recipes with Dijon mustard that you may like:
- Creamy Honey Mustard Chicken
- 20 Minute Creamy Dijon Salmon
- Honey Dijon Panko Crusted Basa
- Dijon Pork Tenderloin
Will you make this creamy Dijon chicken recipe?
Let me know in the comments below if you have any questions!
Creamy Dijon Rosemary Chicken
- 2 boneless skinless chicken breasts, cut in half lengthwise
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 sprigs fresh rosemary
- 1/2 cup white wine
- 3 cloves garlic minced
- 3 tablespoons Dijon mustard
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Heat the olive oil and butter on medium-high heat in a large skillet.
- Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
- Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
- Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
- Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for 10 minutes on medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.