Boneless chicken breasts pan seared; then topped with a creamy sauce made with Dijon mustard, fresh rosemary and garlic.
If you're looking for a quick, delicious dinner, this Dijon Rosemary Chicken will be a new favorite. It's super easy to make, doesn't require a lot of ingredients and the flavor combination is incredible.
Dijon mustard is tangy and slightly sweet due to the white wine in its ingredients and pairs nicely with woodsy flavors like fresh rosemary.
This combination also goes well with pork, fish or potato side dishes. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Boneless Chicken Breasts: Aim for 4-6 ounces so they chicken cooks evenly.
All Purpose Flour
Extra Virgin Olive Oil
Butter
Minced Garlic
Fresh Rosemary
Chicken Stock
Dijon Mustard
Heavy Cream
Kosher Salt
Black Pepper
Gather and prep all of your ingredients!
How do you make Dijon Rosemary Chicken?
Add the flour to a bowl; then coat each piece of chicken on both sides and place on a dish; repeat for all. Heat the oil over medium high heat in a large nonstick skillet.
When the oil is hot, add the chicken and cook 2-3 minutes per side until the chicken is lightly brown on both sides and almost cooked through. Remove the chicken from the pan, place on clean dish and allow to rest while you make the sauce.
Next, add the butter to the pan, allow to melt; then add the garlic and rosemary. Cook for 1 minute; then add 1 tablespoon of flour and mix to form a roux.
Add the chicken stock, mustard, heavy cream, salt and pepper to the pan, mix well; then add the chicken back to the pan.
Reduce heat to low, cover and cook for an additional 5-8 minutes until the chicken is cooked through and the sauce is creamy.
Serving Suggestions
You can serve this Dijon Rosemary Chicken over rice or egg noodles, with mashed, smashed or roasted potatoes and a vegetable such as Garlic Roasted Asparagus, Honey Mustard Baby Carrots, or Sea Salt Roasted Green Beans.
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Creamy Dijon Rosemary Chicken
Ingredients
- 6- (6-ounce) boneless chicken breasts
- ¼ cup all purpose flour
- 2 tablespoons extra virgin olive oil
- 2 tablespoon butter
- 1 tablespoon all purpose flour
- 1 tablespoon minced garlic
- 1 tablespoon fresh rosemary
- 1 cup chicken stock
- 3 tablespoons dijon mustard
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Add the flour to a bowl; then coat each piece of chicken on both sides and place on a dish; repeat for all. Heat the oil over medium high heat in a large nonstick skillet.
- Heat the oil over medium high heat in a large nonstick skillet. When the oil is hot, add the chicken and cook 2-3 minutes per side until the chicken is lightly brown on both sides and almost cooked through. Remove the chicken from the pan, place on clean dish and allow to rest while you make the sauce.
- Next, add the butter to the pan, allow to melt; then add the garlic and rosemary. Cook for 1 minute; then add 1 tablespoon of flour and mix to form a roux.
- Add the chicken stock, mustard, heavy cream, salt and pepper to the pan, mix well; then add the chicken back to the pan.
- Reduce heat to low, cover the pan and cook for an additional 5-8 minutes until the chicken is cooked through and the sauce is creamy. Remove from the pan, place on a serving platter and serve.
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