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This creamy Dijon rosemary chicken recipe is wonderfully tender and flavorful. It feels fancy but uses remarkably few ingredients for a weeknight treat!

You may also like my Chicken Riesling or Tarragon Chicken for another easy chicken dinner at home that tastes restaurant quality.

closeup of rosemary dijon chicken in a skillet with a serving spoon

Why you’ll love it

If you’re a regular around here, you know that Dijon mustard is one of my favorite flavor enhancers. It pairs so well with fragrant rosemary and white wine in this creamy chicken recipe! All of this in about half an hour? Yes please. These ingredients were made for each other.

Whether you’re serving this for an elegant yet easy meal for company or just making it for any old night, this creamy rosemary Dijon chicken recipe will be a standout on your menu that you’ll happily serve. It’s fast, juicy, and impressive.

What you’ll need

  • Chicken – we’re using two chicken breasts sliced in half lengthwise so they cook faster and more evenly
  • Flour – for dredging and getting that nice crust on the meat
  • Olive oil and butter – for sautéing
  • Rosemary – this bright, woodsy herb is the star of the sauce
  • White wine – use a dry white like sauvignon blanc or pinot grigio. Make sure it’s one you’d actually enjoy drinking and not a cooking wine.
  • Garlic – we’re pretty generous, but you can definitely add more if you like
  • Dijon mustard – the perfect complement to the rosemary
  • Heavy cream – for the silky, luxurious sauce
ingredients for creamy dijon rosemary chicken in prep bowls and measuring cups

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • Mince the garlic effortlessly with a garlic press, and then store the leftover cloves in this cute garlic saver.
  • Don’t have an instant read thermometer yet? It’s an inexpensive way to ensure chicken is that perfect 165F.
  • I use my trusty Le Creuset skillet for nearly all my 30-minute chicken recipes.
  • A heat-resistant melamine spoon that won’t scratch pots and pans is my go-to for stirring sauces.

How to make rosemary Dijon chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan searing chicken and then frying rosemary in a skillet

Heat up the oil and butter in a skillet. Cut the chicken in half lengthwise and dredge each cutlet on both sides in flour. Pan fry until golden, and then set aside on a plate. Cook the rosemary needles in the skillet for about a minute.

making creamy sauce in a skillet for dijon rosemary chicken

Add in the garlic, wine, and Dijon. Keep stirring until smooth. Pour in the cream, and return the chicken to the pan. Continue cooking until the chicken reaches 165F internally and the sauce has thickened. Season with salt & pepper and enjoy!

Substitutions and variations

  • If you’re in the mood to change up either the herbs or the Dijon mustard, I recommend checking out my Creamy Herb Chicken or Creamy Honey Mustard Chicken recipes before doing a little experimenting.
  • I don’t recommend substituting the heavy cream for anything with a lower fat content. It won’t be as silky and rich and might curdle.
  • If white wine isn’t an option, you could sub in an equal amount of chicken broth.

What to serve with rosemary Dijon chicken

Leftovers and storage

  • It’s best served fresh, but you can keep any leftovers in the fridge for 3-4 days.
  • Reheat in a saucepan over a low heat and slowly so that the sauce doesn’t separate.
  • I don’t recommend freezing creamy sauces since the texture will change.
a plate with chicken in sauce, green beans, and mashed potatoes

If you made this creamy Dijon chicken recipe, leave a star rating and review below! Let me know if the blog post didn’t answer your questions. You can also tag me #saltandlavender on Instagram.

closeup of rosemary dijon chicken in a skillet with a serving spoon
4.86 from 34 votes

Creamy Dijon Rosemary Chicken

This creamy Dijon rosemary chicken recipe is wonderfully tender and flavorful. It feels fancy but uses remarkably few ingredients for a weeknight treat!
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4


  • 2 large 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 over 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 minutes 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 another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.


Calories: 433kcal, Carbohydrates: 5g, Protein: 26g, Fat: 32g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 309mg, Potassium: 516mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1026IU, Vitamin C: 3mg, Calcium: 61mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on October 14, 2016. It’s been updated with new photos and better instructions but is the same great recipe!

Hi! I’m Natasha.

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4.86 from 34 votes (1 rating without comment)

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  1. Jane says:

    5 stars
    Recipe was perfect! Turned out delicious!! Tasted like a restaurant dish!

    1. Natasha says:

      Thank you, Jane!