Description

This Creamy Dijon Rosemary Chicken recipe features tender, seared chicken breasts smothered in a luscious sauce made with Dijon mustard, fresh rosemary, garlic, and heavy cream. Ready in just 30 minutes, it’s an elegant yet simple skillet dish perfect for a comforting weeknight dinner or a special occasion meal.

Ingredients

Chicken

4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter

Sauce

1 small shallot, finely chopped
3 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1/2 cup chicken broth
1 cup heavy cream
1 teaspoon lemon juice
Optional: extra rosemary sprigs for garnish

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Instructions

Season Chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance the natural flavors.
Heat Fat: In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling.
Sear Chicken: Add the chicken breasts to the skillet and cook for 5–6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Shallot: In the same skillet, add the finely chopped shallot and cook for 1–2 minutes until softened and translucent.
Add Garlic and Rosemary: Stir in the minced garlic and fresh rosemary, cooking for about 30 seconds until fragrant.
Add Mustard and Broth: Mix in the Dijon mustard and pour the chicken broth into the skillet, scraping up any browned bits from the bottom to incorporate flavor.
Simmer Sauce: Reduce heat to medium-low and stir in the heavy cream. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
Finish Sauce and Heat Chicken: Stir in the lemon juice, then return the chicken breasts to the skillet. Spoon the creamy sauce over the chicken and simmer for another 2–3 minutes to heat through.
Serve: Garnish with additional rosemary sprigs if desired. Serve hot alongside mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Notes

Use fresh rosemary if available for the best flavor, but dried rosemary works as well.
Adjust seasoning according to taste; you can add a pinch of red pepper flakes for a slight kick.
Chicken breasts should be pounded to even thickness if uneven to ensure uniform cooking.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.