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.
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. π
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).
Love easy creamy chicken recipes? You may also like my creamy garlic chicken, my creamy Tuscan chicken, or my creamy white wine chicken.
Will you make this creamy Dijon chicken recipe?
Let me know in the comments below if you have any questions!
Creamy Dijon Rosemary Chicken
Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll be proud of.
Ingredients
- 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
Instructions
- 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.
If you like the sound of this recipe, you may also like my creamy herb chicken or my creamy Dijon salmon recipe.
Simon Vanbecelaere says
October 15, 2016 at 3:22 PMHey,
I came across this recipe on pinterest and was really interested! Looks and sounds delicious (congrats on your photography π ). While reading the recipe I noticed your problems on the chicken breasts. I would recommand you to bake them slowly so they wouldn’t dry out but I hear my wife thinking along with you… It needs to go fast :p. She puts them for five minutes in the airfryer! You won’t believe how good they are that way! (Maybe I should ask for a contract promoting them :p).
Really stunning recipe!
Thanks
Natasha says
October 15, 2016 at 3:37 PMThanks, Simon! Haha yes, I am sure there are many ways to cook them nicely, I definitely am impatient π Never tried an airfryer, I like that idea π
Cheyenne says
February 22, 2019 at 2:50 PMI have been cooking, baking, and grilling for years and I also find that cutting them in half works well. Also, when baking I add a pan of water in the lower rake to help steam the meat, also ensuring tender, juicy, but not rubbery chicken. Works well for salmon too π
Natasha says
February 23, 2019 at 10:08 PMThat is a really good tip, Cheyenne! Thank you π
Mary Ann | The Beach House Kitchen says
October 17, 2016 at 10:58 AMOMG Natasha! That creamy sauce is making my mouth water right now! What a delicious looking dish. Need to get this one on our menu!
Natasha says
October 17, 2016 at 11:01 AMThanks so much! I hope you enjoy it π
Cathy | whatshouldimakefor.com says
October 18, 2016 at 11:08 PMThis is a dreamy weeknight dinner. My family would devour this. I mean…that sauce!
Natasha says
October 19, 2016 at 7:53 AMThanks so much!!
Jenny says
December 6, 2016 at 12:08 PMAny recommendations on how to re-heat this if making a day ahead? Would it be ok to dump everything (chicken + sauce) into a sauce pan and heat on medium until it reaches desired temp?
Natasha says
December 6, 2016 at 12:13 PMThat’s what I would do. Give it a stir occasionally and watch it closely. I took some of the leftovers to work the next day and microwaved them, and it turned out fine, but I think the saucepan method is safer to ensure the chicken doesn’t go rubbery.
Jenny says
December 6, 2016 at 2:11 PMThank you so much!
Olivera says
February 6, 2017 at 2:06 PMOooooh my god! This is the second time I prepared this wonderfull dish! It is so good, my and familiy are in love with it.
It is easy and fast to prepare and so good served with thai rice or simply potatos. Thanks for the recipie π
Natasha says
February 6, 2017 at 2:15 PMI’m so happy to hear this! Thanks for leaving a comment! ????
Jennifer haga says
July 14, 2017 at 4:56 PMWhat would be a good substitute for the white wine?
Natasha says
July 15, 2017 at 3:36 AMI would sub in chicken broth in this recipe if you really can’t use white wine. It will change the flavor, unfortunately, but it should still taste good.
Sara says
March 27, 2018 at 11:09 PMI subbed it with white grape juice and my husband and I LOVED it. It is in our top 5 favorite dinners!! Totes Delish
Natasha says
March 28, 2018 at 9:28 AMYay! Happy to hear it!!
Jackie says
August 31, 2017 at 12:37 AMWas just wondering what side dish would match this delicious looking chicken!
I plan on making this tonight for dinner, please help!
Natasha says
August 31, 2017 at 6:03 AMRice or mashed potatoes go very well. Even a big green salad would if you want something lighter. Hope you enjoy the recipe!! π
Amanda says
September 1, 2017 at 10:43 PMMade this tonight. Seasoned the flour with the salt/pepper and a little garlic powder. Made it with wild rice and broccoli. Good with a squeeze of lemon. Thanks!!
Natasha says
September 2, 2017 at 5:36 AMYou are welcome! So glad you liked it.
Ben says
September 5, 2017 at 6:20 AMWould this go well with pasta in the place of rice?
Natasha says
September 5, 2017 at 9:17 AMI think so!
Liz M says
September 12, 2017 at 4:51 PMThis is a delicious dish, the sauce is amazing! I removed the chicken after it cooked, added a handful of Parmesan and served it all over some Fettuccine. It was so good. I definitely ate the sauce with a spoon straight from the pan. Thanks for the recipe, I’m sharing this one! π
Natasha says
September 12, 2017 at 5:18 PMYay! So glad you liked it. And I love the Parmesan and fettuccine. π
Connie says
October 31, 2017 at 7:51 PMLoved the parmesan and fettuccini idea. The dish is definitely a keeper!
Natasha says
October 31, 2017 at 7:57 PMThanks so much, Connie!
Faisal says
September 13, 2017 at 10:13 AMLooks so Delicious! Cant wait to cook this tonight
What is the use of the flour is it only to thicken the sauce ??
Natasha says
September 13, 2017 at 10:50 AMThank you! I hope you enjoy the recipe. The flour coats the chicken so gives it a little bit of a crust/nice brown color once it’s cooked, and yes, it thickens the sauce up a little too when you add the liquid ingredients and deglaze the pan. π
Val says
September 29, 2017 at 8:48 PMWhat kind of white wine would you suggest?
Natasha says
September 29, 2017 at 11:07 PMHi Val! Anything dry should work. Pinot Grigio or Sauvignon blanc would work well. Hope you enjoy!!
Sarah says
October 1, 2017 at 6:02 PMGreat dish – very easy! I found the mustard to be a bit overwhelming though. I’ll cut back next time. I served this with mushroom ravioli. Thank you for sharing.
Natasha says
October 1, 2017 at 6:06 PMHi Sarah! I’m glad you liked it (despite the mustard being a bit strong). π I like your mushroom ravioli idea!
Brittany says
October 2, 2017 at 8:18 AMWhat green veggie dish would go well with this?
Natasha says
October 2, 2017 at 8:21 AMGreen beans or Brussels sprouts would go well, I’d say. π
Pili says
October 3, 2017 at 3:25 AMHi Natasha, I’m dying to make this recipe, could I substitute the fresh rosemary for dry? If so much dry rosemary should I use?
Natasha says
October 3, 2017 at 8:05 AMHi Pili! That’s a good question. I haven’t tried it myself. If you’re talking about the dried rosemary needles (vs. a powder), it can be hard to measure out a small quantity. I’d start by using a generous pinch, and then going from there. Typically dried herbs are more potent. I use 3 springs fresh rosemary, so if you can envision the needles of just one sprig, that might be a good starting point. Perhaps about a teaspoon worth? Hope you enjoy the recipe! π
Pili says
October 4, 2017 at 3:01 PMThank you! π
Betty says
November 16, 2017 at 1:39 PM3 sprigs fresh rosemary equals 1 1/2 tsp dried.
Tara says
October 11, 2017 at 6:57 PMThis was delicious! I used 1/2 and 1/2 instead of cream and it worked great! Served w sautΓ©ed zucchini. Definitely a keeper!
Natasha says
October 11, 2017 at 7:06 PMSo glad to hear that, Tara!!
katie says
October 17, 2017 at 6:50 PMi have to compliment you! this was one of the best recipes O’ve found on pinterest to date. Absolutely delicious!! I wouldnt change a thing!
Natasha says
October 17, 2017 at 6:57 PMAww thanks so much, Katie! Happy you enjoyed it. π
Angelina says
October 22, 2017 at 10:45 AMMaking this tonight!! Itβs a cold fall day which deserves a warm yummy dinner. I love finding new recipes and I am sooo excited! It almost reminds me a bit of my mamaβs French chicken! I think I will serve it over a bed of rice paired with some kind of veggie.
Thank you !!!
Natasha says
October 22, 2017 at 10:50 AMYou’re welcome! It goes very well with rice and veggies. Hope you love it! π
Amanda Mal says
November 9, 2017 at 10:45 AMWould this be good in crockpot?
Natasha says
November 9, 2017 at 11:05 AMI don’t think so, Amanda. Cooking a cream sauce that long usually doesn’t turn out so well, and the chicken breasts will likely dry out as well. This type of recipe is more suited to a quick stove-top method.
Mike Terry says
November 11, 2017 at 12:13 PMHi Natasha, this recipe sounds delish! Have the parents for company tomorrow night, and this is the chosen dish. Love all the comments. The mushroom ravioli or fettuccine are perfect side. Thank you soooo much for sharing!
Natasha says
November 11, 2017 at 12:48 PMThank you! Hope your parents like it hehe.
Helen Savard says
November 28, 2017 at 9:07 AMI made this last night as a birthday dinner for my father. It was a big success! I added quartered mushrooms and a bit of spinach and served over rice. So delicious!
Natasha says
November 28, 2017 at 9:09 AMSo happy to hear he enjoyed it. π Thanks for leaving a comment, Helen!
Reem M Deeb says
December 27, 2018 at 11:28 PMThanks, Simon
Erin says
December 30, 2018 at 11:45 PMIs there a way to lighten it up? Greek yogurt/whole milk maybe?
Natasha says
December 31, 2018 at 12:13 AMHi Erin! You could definitely try the whole milk or even half-and-half. Greek yogurt could be good too, but it would change the flavor a bit. I love the texture/thickness of heavy cream for sauces, but yeah, calories. π
Bonnie says
January 1, 2019 at 6:48 PMQuick and easy. I didnβt end up with as much sauce as what appears in the photo, though. Maybe I cooked at too high a temp?
Natasha says
January 1, 2019 at 7:11 PMHi Bonnie! I’m glad you liked it! It doesn’t end up with a ton of sauce, but yes, the longer you cook it, the more it thickens/reduces. Happy new year!
Beckett says
January 2, 2019 at 1:19 PMThis is a good recipe (just tried it for the first time) but the sauce is a mite bland for me. Next time, I plan to ramp it up with more mustard and more salt. The chicken was very tender.
Natasha says
January 2, 2019 at 2:21 PMGlad you liked it! It’s so funny how peoples’ tastes differ. I’m like you and I prefer extra mustard and plenty of salt, but some of my recipes that even have 1/2 teaspoon of Dijon are too mustardy for some haha. Wish I could please everyone!
Sarah says
January 20, 2019 at 3:50 PMYeah I do the canned corn thing too…
so crunch and buttery! Now Iβm salivating.
Thanks.
Natasha says
January 20, 2019 at 3:51 PMπ
Cathey says
February 8, 2019 at 9:45 PMI’m blown away that i could prepare something that tasted that great!!! Definitely a Favorite!!! My husband balks at eating leftovers and there WEREN’T any with this! Thank you! I’m gonna check out more of your recipes!
Natasha says
February 9, 2019 at 8:30 PMYay!! So happy to hear it. β€οΈ