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    Home » Chicken & Poultry

    Creamy Dijon Rosemary Chicken

    Published: Mar 11, 2023 / Updated: Apr 10, 2023 / 99 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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

    • 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.

    More easy chicken recipes

    • Creamy Chicken Florentine
    • Creamy Lemon and Herb Pot Roasted Chicken
    • Chicken in White Wine Sauce
    • Creamy Tuscan Chicken
    • Easy 3-Ingredient Shredded Chicken and Gravy
    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

    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!
    4.83 from 23 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 433 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Notes

    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 433kcalCarbohydrates: 5gProtein: 26gFat: 32gSaturated Fat: 17gTrans Fat: 1gCholesterol: 161mgSodium: 309mgPotassium: 516mgFiber: 1gSugar: 1gVitamin A: 1026IUVitamin C: 3mgCalcium: 61mgIron: 1mg
    Keyword creamy Dijon rosemary chicken
    Author Natasha Bull

    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!

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    1. Dorian Mercedes Foster says

      April 9, 2023 at 11:15 AM

      5 stars
      Second recipe I have tried of Natasha's and it is simply five star yet again!!

      Reply
      • Natasha says

        April 9, 2023 at 1:55 PM

        Aww thank you so much!! 😀

        Reply
    2. Denise says

      March 21, 2023 at 11:57 AM

      5 stars
      Delicious !! Will definitely make again!!
      I started with sautéing a handful of diced carrots & chopped mushrooms in a tablespoon of Olive Oil; adding dried Rosemary (since I didn’t have fresh); removed from pan. Added back in with prepared chicken.

      Reply
      • Natasha says

        March 21, 2023 at 12:11 PM

        So glad it worked out with the dried rosemary! Those additions sound delish.

        Reply
    3. Sandy says

      August 21, 2021 at 1:10 PM

      Oh Myyyy!!! Soooo good!! The flavors just explode!

      Reply
      • Natasha says

        August 21, 2021 at 1:43 PM

        Fantastic!! 🙂 Glad you enjoyed it, Sandy!

        Reply
    4. elise says

      March 10, 2021 at 2:59 AM

      5 stars
      this is honestly one of the best recipes i've ever come across - we cook it all the time, over several years now and it's soooo umami and delicious and you can't stop eating! love it, thank you so much

      Reply
      • Natasha says

        March 10, 2021 at 9:13 AM

        That makes me so happy!! Thanks for letting me know, Elise! 😀

        Reply
    5. Susan says

      January 12, 2021 at 12:27 AM

      5 stars
      Thank you for this delicious recipe! So nice and easy to make.

      Reply
      • Natasha says

        January 12, 2021 at 10:10 AM

        You're very welcome!!

        Reply
        • Courtney says

          March 18, 2023 at 8:35 PM

          5 stars
          Wow, what a fantastic recipe!! Paired it with roasted broccoli and the S&L roasted potato and carrots dish and it's one of my new favorite meals. Added a bit more garlic, rosemary and Dijon and it was so so delicious. This sauce would go wonderfully with any meat and veggie combo. Thank you for sharing!

          Reply
          • Natasha says

            March 19, 2023 at 12:10 PM

            Thank you so much!! I'm so happy you liked it!! 😀

            Reply
    6. G says

      September 28, 2020 at 4:34 PM

      5 stars
      Not exaggerating to say this is one of the best meals I have ever prepared, and so simple! Added an extra tablespoon of dijon because I just love it and wanted a more intense flavor, but it would've been great either way! My boyfriend was talking about it for days afterwards, and insisted that I save the recipe. Also great as leftovers!

      Reply
      • Natasha says

        September 28, 2020 at 8:04 PM

        Wonderful!! I am so happy to hear it! 🙂

        Reply
        • Jeff says

          October 26, 2020 at 9:13 AM

          5 stars
          I was home by myself, so I decided to try this since I didn't know if the family would like it or not. I am glad I had it all to myself. I was literally eating the left over sauce out of the pan. Definitely a keeper!

          Reply
          • Natasha says

            October 26, 2020 at 9:15 AM

            I love that!! I'm so happy you liked it, Jeff 🙂

            Reply
        • Melanie Y. says

          December 20, 2020 at 10:11 AM

          Can I use dry rosemary or substitute anything for the white wine?

          Reply
          • Natasha says

            December 20, 2020 at 12:31 PM

            You could try chicken broth. I suppose you could try dried rosemary, but you'd have to experiment with how much. Maybe add a couple pinches and add more if needed.

            Reply
          • Amy says

            January 21, 2021 at 10:16 AM

            I use chicken broth instead of wine and a teaspoon of dried rosemary. It worked just fine.

            Reply
            • Natasha says

              January 21, 2021 at 10:22 AM

              Fabulous!

    7. Marsha says

      September 15, 2020 at 5:02 PM

      5 stars
      Fabulous! So easy! Best meal I’ve made in a long time🙌🏼

      Reply
      • Natasha says

        September 15, 2020 at 6:04 PM

        Wonderful!! 🙂

        Reply
    8. Leigh Gappa says

      August 28, 2020 at 5:13 PM

      5 stars
      I made this tonight and it was wonderful! I used thighs instead of breasts and fixed wild rice and broccoli. Will definitely make it again.

      Reply
      • Natasha says

        August 29, 2020 at 9:45 AM

        So glad you enjoyed it!!

        Reply
    9. Maggie says

      May 27, 2020 at 12:52 PM

      Why did the cream curdle?

      Reply
      • Natasha says

        May 27, 2020 at 1:26 PM

        I'm sorry to hear that happened, Maggie! It could have happened for a few reasons. Did you use cream with at least 35% fat (vs. something like half-and-half, for example)? The lower the fat content, the more prone it is to curdling. Also, was it cold straight from the fridge? Sometimes that contributes to curdling. Also, if you cook it at too high of a heat for too long it can curdle too (like if it's furiously boiling).

        Reply
    10. Chase Ingersoll says

      December 23, 2019 at 7:16 PM

      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
      • Natasha says

        December 24, 2019 at 11:20 AM

        I am so happy you two liked it! 😀

        Reply
    11. Marty says

      October 4, 2019 at 5:08 PM

      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
      • Natasha says

        October 4, 2019 at 5:17 PM

        So happy you liked it! Delicious additions! 🙂

        Reply
      • Susanna says

        November 8, 2019 at 7:45 AM

        5 stars
        I added diced onion & 1/2 can cream of mushroom soup w/garlic, served over jasmine rice -- home run!

        Reply
        • Natasha says

          November 8, 2019 at 10:43 AM

          So glad you enjoyed it!

          Reply
    12. Wanda says

      September 17, 2019 at 4:47 PM

      For those who choose not to use alcohol you can substitute chicken broth instead. This is delicious!

      Reply
      • Julie says

        December 1, 2019 at 7:39 PM

        If you don’t have a Pan big enough to fit the chicken, would the sauce thicken in the oven?

        Reply
        • Natasha says

          December 1, 2019 at 7:47 PM

          I think it will 🙂

          Reply
    13. Cathey says

      February 8, 2019 at 9:45 PM

      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
      • Natasha says

        February 9, 2019 at 8:30 PM

        Yay!! So happy to hear it. ❤️

        Reply
    14. Sarah says

      January 20, 2019 at 3:50 PM

      Yeah I do the canned corn thing too...
      so crunch and buttery! Now I’m salivating.
      Thanks.

      Reply
      • Natasha says

        January 20, 2019 at 3:51 PM

        🙂

        Reply
    15. Beckett says

      January 2, 2019 at 1:19 PM

      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

        January 2, 2019 at 2:21 PM

        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
    16. Bonnie says

      January 1, 2019 at 6:48 PM

      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

        January 1, 2019 at 7:11 PM

        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
    17. Erin says

      December 30, 2018 at 11:45 PM

      Is there a way to lighten it up? Greek yogurt/whole milk maybe?

      Reply
      • Natasha says

        December 31, 2018 at 12:13 AM

        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
    18. Reem M Deeb says

      December 27, 2018 at 11:28 PM

      Thanks, Simon

      Reply
    19. Helen Savard says

      November 28, 2017 at 9:07 AM

      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
      • Natasha says

        November 28, 2017 at 9:09 AM

        So happy to hear he enjoyed it. 🙂 Thanks for leaving a comment, Helen!

        Reply
    20. Mike Terry says

      November 11, 2017 at 12:13 PM

      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

        November 11, 2017 at 12:48 PM

        Thank you! Hope your parents like it hehe.

        Reply
    21. Amanda Mal says

      November 9, 2017 at 10:45 AM

      Would this be good in crockpot?

      Reply
      • Natasha says

        November 9, 2017 at 11:05 AM

        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
    22. Angelina says

      October 22, 2017 at 10:45 AM

      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
      • Natasha says

        October 22, 2017 at 10:50 AM

        You're welcome! It goes very well with rice and veggies. Hope you love it! 🙂

        Reply
    23. katie says

      October 17, 2017 at 6:50 PM

      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
      • Natasha says

        October 17, 2017 at 6:57 PM

        Aww thanks so much, Katie! Happy you enjoyed it. 🙂

        Reply
    24. Tara says

      October 11, 2017 at 6:57 PM

      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
      • Natasha says

        October 11, 2017 at 7:06 PM

        So glad to hear that, Tara!!

        Reply
    25. Pili says

      October 3, 2017 at 3:25 AM

      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

        October 3, 2017 at 8:05 AM

        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
        • Pili says

          October 4, 2017 at 3:01 PM

          Thank you! 😊

          Reply
      • Betty says

        November 16, 2017 at 1:39 PM

        3 sprigs fresh rosemary equals 1 1/2 tsp dried.

        Reply
    26. Brittany says

      October 2, 2017 at 8:18 AM

      5 stars
      What green veggie dish would go well with this?

      Reply
      • Natasha says

        October 2, 2017 at 8:21 AM

        Green beans or Brussels sprouts would go well, I'd say. 🙂

        Reply
      • Katie says

        August 4, 2019 at 4:58 PM

        5 stars
        I usually make it with broccolinni. So delic!! This recipes is one of favorites!!

        Reply
        • Natasha says

          August 6, 2019 at 9:00 AM

          So happy you like it! 🙂

          Reply
    27. Sarah says

      October 1, 2017 at 6:02 PM

      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

        October 1, 2017 at 6:06 PM

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

        Reply
    28. Val says

      September 29, 2017 at 8:48 PM

      What kind of white wine would you suggest?

      Reply
      • Natasha says

        September 29, 2017 at 11:07 PM

        Hi Val! Anything dry should work. Pinot Grigio or Sauvignon blanc would work well. Hope you enjoy!!

        Reply
    29. Faisal says

      September 13, 2017 at 10:13 AM

      Looks so Delicious! Cant wait to cook this tonight

      What is the use of the flour is it only to thicken the sauce ??

      Reply
      • Natasha says

        September 13, 2017 at 10:50 AM

        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
    30. Liz M says

      September 12, 2017 at 4:51 PM

      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
      • Natasha says

        September 12, 2017 at 5:18 PM

        Yay! So glad you liked it. And I love the Parmesan and fettuccine. 😍

        Reply
      • Connie says

        October 31, 2017 at 7:51 PM

        4 stars
        Loved the parmesan and fettuccini idea. The dish is definitely a keeper!

        Reply
        • Natasha says

          October 31, 2017 at 7:57 PM

          Thanks so much, Connie!

          Reply
    31. Ben says

      September 5, 2017 at 6:20 AM

      Would this go well with pasta in the place of rice?

      Reply
      • Natasha says

        September 5, 2017 at 9:17 AM

        I think so!

        Reply
    32. Amanda says

      September 1, 2017 at 10:43 PM

      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
      • Natasha says

        September 2, 2017 at 5:36 AM

        You are welcome! So glad you liked it.

        Reply
    33. Jackie says

      August 31, 2017 at 12:37 AM

      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

        August 31, 2017 at 6:03 AM

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

        Reply
    34. Jennifer haga says

      July 14, 2017 at 4:56 PM

      What would be a good substitute for the white wine?

      Reply
      • Natasha says

        July 15, 2017 at 3:36 AM

        I 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.

        Reply
      • Sara says

        March 27, 2018 at 11:09 PM

        I subbed it with white grape juice and my husband and I LOVED it. It is in our top 5 favorite dinners!! Totes Delish

        Reply
        • Natasha says

          March 28, 2018 at 9:28 AM

          Yay! Happy to hear it!!

          Reply
    35. Olivera says

      February 6, 2017 at 2:06 PM

      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
      • Natasha says

        February 6, 2017 at 2:15 PM

        I'm so happy to hear this! Thanks for leaving a comment! ????

        Reply
    36. Jenny says

      December 6, 2016 at 12:08 PM

      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

        December 6, 2016 at 12:13 PM

        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
        • Jenny says

          December 6, 2016 at 2:11 PM

          Thank you so much!

          Reply
    37. Cathy | whatshouldimakefor.com says

      October 18, 2016 at 11:08 PM

      This is a dreamy weeknight dinner. My family would devour this. I mean...that sauce!

      Reply
      • Natasha says

        October 19, 2016 at 7:53 AM

        Thanks so much!!

        Reply
    38. Mary Ann | The Beach House Kitchen says

      October 17, 2016 at 10:58 AM

      OMG Natasha! That creamy sauce is making my mouth water right now! What a delicious looking dish. Need to get this one on our menu!

      Reply
      • Natasha says

        October 17, 2016 at 11:01 AM

        Thanks so much! I hope you enjoy it 🙂

        Reply
    39. Simon Vanbecelaere says

      October 15, 2016 at 3:22 PM

      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

        October 15, 2016 at 3:37 PM

        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

          February 22, 2019 at 2:50 PM

          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
          • Natasha says

            February 23, 2019 at 10:08 PM

            That is a really good tip, Cheyenne! Thank you 🙂

            Reply

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