When the weather turns chilly and you’re craving something that feels like a warm, comforting hug on a plate, this Creamy Dijon Rosemary Chicken is just the dish to make. This recipe is a perfect example of how a few simple ingredients can transform into a luxurious, flavorful meal that feels like it came from a fancy bistro—but it’s made right in your own kitchen.
The creamy Dijon sauce is rich, tangy, and infused with the earthy aroma of fresh rosemary, making every bite unforgettable. It’s a dish that’s as perfect for a cozy family dinner as it is for impressing guests. Whether served with fluffy mashed potatoes, a side of buttery green beans, or even some crusty bread to mop up the sauce, this recipe is sure to become a household favorite.
Why You’ll Love This Recipe
- Simple but Elegant: You only need a handful of ingredients, but the result is restaurant-quality.
- One-Pan Wonder: Easy cleanup means less time scrubbing and more time enjoying your meal.
- Customizable: Works beautifully with chicken breasts or thighs, and pairs well with various sides.
- Flavor-Packed: The creamy Dijon and rosemary combination is a match made in culinary heaven.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh rosemary, finely chopped
- Salt and pepper, to taste
How to Make Creamy Dijon Rosemary Chicken
Step-by-Step Instructions
- Prepare the Chicken:
Pat the chicken dry with paper towels and season both sides generously with salt and pepper. This helps to create a golden, flavorful crust when searing. - Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for about 4-5 minutes per side until golden brown. (Don’t worry if it’s not fully cooked; it’ll finish in the sauce.) Transfer the chicken to a plate and set aside. - Sauté the Aromatics:
In the same skillet, reduce the heat to medium. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute until fragrant. - Make the Sauce:
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard, followed by the heavy cream and chopped rosemary. Let the sauce simmer gently for 2-3 minutes to thicken slightly. - Combine and Simmer:
Return the chicken to the skillet, nestling it into the sauce. Lower the heat, cover, and let the chicken cook for 8-10 minutes, or until it’s fully cooked through (165°F/75°C internal temperature). - Serve:
Taste the sauce and adjust the seasoning with more salt or pepper, if needed. Serve the chicken with the sauce spooned generously over the top. Garnish with extra rosemary, if desired.
Helpful Tips
- Cut Evenly: If your chicken breasts are very thick, consider slicing them in half horizontally for even cooking.
- Fresh Herbs: Fresh rosemary is key here—its woodsy flavor elevates the sauce. Dried rosemary can be used in a pinch, but use less, as it’s more potent.
- Don’t Skip the Fond: The browned bits left in the pan after searing the chicken (called fond) are packed with flavor—be sure to deglaze the pan with broth to incorporate it into the sauce.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Gluten-Free
Notes
- For a thicker sauce, let it simmer uncovered for a few additional minutes before serving.
- This dish pairs wonderfully with roasted vegetables, rice, or even over pasta.
Nutritional Information
(Per serving, approximate)
- Calories: 350
- Protein: 35g
- Carbohydrates: 5g
- Fat: 22g
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and work just as well in this recipe. They may need a couple of extra minutes to cook through.
Can I make this ahead of time?
Yes! The chicken and sauce can be made a day ahead and reheated gently on the stove. Add a splash of broth or cream if the sauce thickens too much.
Is there a dairy-free option?
Swap the heavy cream for coconut cream or a dairy-free creamer. The flavor will change slightly but will still be delicious.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Reheat gently in a skillet, adding a bit of broth or cream to refresh the sauce.
Related Recipes
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Conclusion
This Creamy Dijon Rosemary Chicken is everything you want in a comfort meal—simple, flavorful, and made with love. It’s the kind of recipe that brings people together around the table, turning an ordinary weeknight into something special. So go ahead, grab your skillet, and let the magic begin. You’re in for a treat!
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Creamy Dijon Rosemary Chicken
Description
When the weather turns chilly and you’re craving something that feels like a warm, comforting hug on a plate, this Creamy Dijon Rosemary Chicken is just the dish to make. This recipe is a perfect example of how a few simple ingredients can transform into a luxurious, flavorful meal that feels like it came from a fancy bistro—but it’s made right in your own kitchen.
The creamy Dijon sauce is rich, tangy, and infused with the earthy aroma of fresh rosemary, making every bite unforgettable. It’s a dish that’s as perfect for a cozy family dinner as it is for impressing guests. Whether served with fluffy mashed potatoes, a side of buttery green beans, or even some crusty bread to mop up the sauce, this recipe is sure to become a household favorite.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh rosemary, finely chopped
- Salt and pepper, to taste
Instructions
- Prepare the Chicken:
Pat the chicken dry with paper towels and season both sides generously with salt and pepper. This helps to create a golden, flavorful crust when searing. - Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and cook for about 4-5 minutes per side until golden brown. (Don’t worry if it’s not fully cooked; it’ll finish in the sauce.) Transfer the chicken to a plate and set aside. - Sauté the Aromatics:
In the same skillet, reduce the heat to medium. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute until fragrant. - Make the Sauce:
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the Dijon mustard, followed by the heavy cream and chopped rosemary. Let the sauce simmer gently for 2-3 minutes to thicken slightly. - Combine and Simmer:
Return the chicken to the skillet, nestling it into the sauce. Lower the heat, cover, and let the chicken cook for 8-10 minutes, or until it’s fully cooked through (165°F/75°C internal temperature). - Serve:
Taste the sauce and adjust the seasoning with more salt or pepper, if needed. Serve the chicken with the sauce spooned generously over the top. Garnish with extra rosemary, if desired.
Notes
- For a thicker sauce, let it simmer uncovered for a few additional minutes before serving.
- This dish pairs wonderfully with roasted vegetables, rice, or even over pasta.