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Creamy Dijon Rosemary Chicken

A heartwarming dish featuring succulent chicken breasts in a rich and creamy sauce made with tangy Dijon mustard and fresh rosemary, perfect for cozy dinners and special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts Look for organic or free-range options for the best flavor.
  • 2 tablespoons olive oil Extra virgin for a richer taste.
  • 1/2 cup Dijon mustard Opt for stone-ground for added texture.
  • 1/2 cup heavy cream Substitutions: half-and-half for a lighter version.
  • 1/4 cup chicken broth Low sodium preferred; homemade if you have it!
  • 2 tablespoons fresh rosemary, chopped Nothing beats fresh! Dried can be used in a pinch, but use less.
  • 2 cloves garlic, minced Always fresh for the best flavor.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground is best.
  • 1 tablespoon chopped parsley for garnish

Method
 

Preparation
  1. Allow your chicken to rest at room temperature for 15 minutes before cooking to ensure even cooking.
  2. Season the chicken breasts with salt and pepper on both sides.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat until shimmering.
  2. Add the seasoned chicken to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through (165°F). Remove the chicken and keep warm.
  3. In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant.
  4. Stir in the Dijon mustard, heavy cream, and chicken broth; bring to a gentle simmer and cook for 2-3 minutes until thickened.
  5. Add the fresh rosemary and let it cook for another 2 minutes.
  6. Return the chicken to the skillet, coating in the sauce; simmer for an additional 3-4 minutes.
  7. Garnish with freshly chopped parsley and serve immediately.

Notes

This dish freezes well. Cool completely before transferring to a freezer-safe container. It will last for up to 2 months.