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Creamy Dijon Rosemary Chicken Recipe

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4.4 from 5 reviews

This creamy Dijon rosemary chicken recipe is a quick and flavorful meal perfect for weeknight dinners. Tender chicken cutlets are dredged in flour, pan-fried to a golden brown, and simmered in a luscious sauce made with fresh rosemary, garlic, chicken broth, Dijon mustard, and rich heavy cream. The result is a savory, comforting dish that pairs wonderfully with rice, pasta, or vegetables.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 large chicken breasts (cut in half lengthwise, yielding 4 cutlets)
  • Flour (for dredging, about 1/4 cup)

Cooking Fats

  • 1 tablespoon olive oil
  • 1 tablespoon butter

Herbs & Aromatics

  • 3 sprigs fresh rosemary (needles removed from stems)
  • 3 cloves garlic (minced)

Liquids & Sauce

  • 1/2 cup chicken broth
  • 3 tablespoons Dijon mustard
  • 1 cup heavy/whipping cream

Seasonings

  • Salt (to taste)
  • Black pepper (to taste)

Instructions

  1. Prepare the chicken: Cut each large chicken breast in half lengthwise so you have four thinner cutlets. Dredge each piece lightly in flour, shaking off any excess to ensure an even coating.
  2. Heat the skillet: Place a large skillet over medium-high heat and add the olive oil and butter. Allow the butter to melt completely and the mixture to become hot but not smoking.
  3. Fry the chicken: Add the floured chicken cutlets to the hot skillet and cook for about 5 minutes on each side until they develop a golden-brown crust. Once cooked, remove the chicken from the pan and set aside on a plate.
  4. Cook the rosemary: Strip the needles from the rosemary stems and add them to the hot skillet. Sauté for about 1 minute until the rosemary becomes fragrant, releasing its aroma into the oil and butter mixture.
  5. Create the sauce base: Stir in the chicken broth, minced garlic, and Dijon mustard, mixing well to combine and form a smooth sauce. Allow it to simmer briefly so the flavors meld together.
  6. Add cream and return chicken: Pour in the heavy cream and stir to incorporate it fully, creating a rich and creamy sauce. Place the chicken cutlets back into the skillet, nestling them into the sauce.
  7. Simmer to finish cooking: Reduce the heat to medium-low and cook the chicken for another 8 to 10 minutes. During this time, the chicken will cook through completely, and the sauce will thicken to a luscious consistency. Season with salt and freshly ground black pepper to your desired taste.

Notes

  • For a gluten-free version, use gluten-free flour for dredging.
  • Use fresh rosemary for best flavor, but dried rosemary can be substituted in a pinch (use about 1 teaspoon).
  • This dish pairs well with mashed potatoes, steamed vegetables, or pasta.
  • To reduce fat, substitute half-and-half or milk for the heavy cream, but the sauce will be less rich.
  • Ensure not to overcook the chicken to keep it tender and juicy.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://recipeteach.com/creamy-dijon-rosemary-chicken-recipe/