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Creamy Dijon Rosemary Chicken

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Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you’ll devour.

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.

Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll devour.

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.

Love easy creamy chicken recipes? You may also like my creamy garlic chicken, this creamy herb chicken, my creamy Tuscan chicken, or my creamy white wine chicken.

Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll devour.

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:

Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll devour.

Will you make this creamy Dijon chicken recipe?

Let me know in the comments below if you have any questions!

Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll devour.
4.72 from 14 votes
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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.

Course Main Course
Cuisine American
Keyword creamy Dijon rosemary chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Salt & Lavender

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

  1. Heat the olive oil and butter on medium-high heat in a large skillet.
  2. Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
  3. Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
  4. Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
  5. 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.

Reader Interactions

Comments

  1. Chase Ingersoll says

    5 stars
    Delish, easy, and quick dinner recipe! My boyfriend and I loved it and thought the flavor was immaculate. I decided to serve it over some jasmine rice with a side of cheesy broccoli, which was absolutely spectacular! Very impressive meal:)

    Reply

  2. Marty says

    5 stars
    Dish was great. After I took out the chicken I added 1/2 lb sliced mushrooms and a small onion diced before I proceeded cooking the rosemary and the rest of the ingredients. Turned out great!

    Reply

  4. Cathey says

    5 stars
    I’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!

    Reply

  6. Beckett says

    4 stars
    This 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.

    Reply

    • Natasha says

      Glad 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!

      Reply

  7. Bonnie says

    Quick and easy. I didn’t end up with as much sauce as what appears in the photo, though. Maybe I cooked at too high a temp?

    Reply

    • Natasha says

      Hi 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!

      Reply

    • Natasha says

      Hi 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. 🙂

      Reply

  10. Helen Savard says

    4 stars
    I 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!

    Reply

  11. Mike Terry says

    5 stars
    Hi 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!

    Reply

    • Natasha says

      I 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.

      Reply

  13. Angelina says

    Making this tonight!! It’s 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 mama’s French chicken! I think I will serve it over a bed of rice paired with some kind of veggie.
    Thank you !!!

    Reply

  14. katie says

    5 stars
    i 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!

    Reply

  15. Tara says

    4 stars
    This was delicious! I used 1/2 and 1/2 instead of cream and it worked great! Served w sautéed zucchini. Definitely a keeper!

    Reply

  16. Pili says

    Hi Natasha, I’m dying to make this recipe, could I substitute the fresh rosemary for dry? If so much dry rosemary should I use?

    Reply

    • Natasha says

      Hi 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! 🙂

      Reply

  18. Sarah says

    Great 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.

    Reply

    • Natasha says

      Hi Sarah! I’m glad you liked it (despite the mustard being a bit strong). 🙂 I like your mushroom ravioli idea!

      Reply

    • Natasha says

      Thank 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. 🙂

      Reply

  21. Liz M says

    5 stars
    This 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! 😉

    Reply

  23. Amanda says

    5 stars
    Made 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!!

    Reply

  24. Jackie says

    Was just wondering what side dish would match this delicious looking chicken!
    I plan on making this tonight for dinner, please help!

    Reply

    • Natasha says

      Rice or mashed potatoes go very well. Even a big green salad would if you want something lighter. Hope you enjoy the recipe!! 😊

      Reply

  26. Olivera says

    Oooooh 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 🙂

    Reply

  27. Jenny says

    Any 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?

    Reply

    • Natasha says

      That’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.

      Reply

  30. Simon Vanbecelaere says

    Hey,

    I came across this recipe on pinterest and was really interested! Looks and sounds delicious (congrats on your photography 🙂 ). 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

    Reply

    • Natasha says

      Thanks, Simon! Haha yes, I am sure there are many ways to cook them nicely, I definitely am impatient 😛 Never tried an airfryer, I like that idea 🙂

      Reply

      • Cheyenne says

        I 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 🙂

        Reply

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