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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.

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

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).

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.

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Creamy Dijon Rosemary Chicken

Prep

Cook

Total

Yield 4

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

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.

Courses Main Course

If you like the sound of this recipe, you may also like my creamy herb chicken.

Try more of my tasty recipes:

Creamy Herb Chicken Recipe
Creamy Tuscan Chicken
15 Minute Teriyaki Chicken Zoodles

Reader Interactions

Comments

  1. 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

    • 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

  4. 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

    • 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

  5. 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

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

    Reply

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

      Reply

  8. 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

  10. 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

    • 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

  13. 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

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

      Reply

  15. 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

    • 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

  16. 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

  17. 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

  18. 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

    • 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

  20. 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

  21. 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

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