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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!
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
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.
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.
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
- The sauce is delicious over a bed of rice, Roasted Red Potatoes, or classic Easy Garlic Mashed Potatoes for a starch.
- In the veggie realm, Easy Creamed Corn or Roasted Brussels Sprouts are two great pairings. Steamed broccolini or green beans would be another good option.
- Craving a salad? Make my really easy Parmesan Arugula Salad, or dress up whatever lettuce and vegetables you’ve got on hand with my Creamy Balsamic Dressing.
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.
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.
Creamy Dijon Rosemary Chicken
- 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.
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.
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!