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.