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.
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:
- Creamy Honey Mustard Chicken
- 20 Minute Creamy Dijon Salmon
- Honey Dijon Panko Crusted Basa
- Dijon Pork Tenderloin
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.
- 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
- 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.