Creamy Dijon Rosemary Chicken Recipe

Introduction

This Creamy Dijon Rosemary Chicken is a flavorful and comforting dish perfect for weeknight dinners or special occasions. Tender chicken cutlets are cooked in a luscious mustard cream sauce infused with fresh rosemary and garlic, creating a rich and aromatic meal.

Ingredients

• 2 large chicken breasts (cut in half lengthwise)
• Flour (for dredging)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 sprigs fresh rosemary
• 1/2 cup white wine
• 3 cloves garlic (minced)
• 3 tablespoons Dijon mustard
• 1 cup heavy/whipping cream
• Salt & pepper (to taste)

Instructions

1. Step 1: Heat the olive oil and butter over medium-high heat in a large skillet.
2. Step 2: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Dredge each piece in flour, shaking off any excess.
3. Step 3: Fry the chicken cutlets for 5 minutes on each side until golden and cooked through. Remove from the pan and set aside.
4. Step 4: Strip the rosemary needles from the stems and add them to the pan. Cook the rosemary for about one minute to release its flavor.
5. Step 5: Pour in the white wine, then add the minced garlic and Dijon mustard. Stir until the sauce is smooth.
6. Step 6: Add the heavy cream and return the chicken to the pan. Cook over medium-low heat for 8 to 10 minutes until the chicken is fully cooked and the sauce thickens.
7. Step 7: Season with salt and pepper to taste before serving.

Tips & Variations

• For a non-alcoholic version, substitute white wine with chicken broth or water.
• Serve with mashed potatoes or your favorite steamed vegetables to soak up the creamy sauce.
• Add a squeeze of lemon juice at the end for a bright, tangy finish.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken breasts before cutting and cooking for even results.

What type of white wine works best for this dish?

Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor in the sauce.

Creamy Dijon Rosemary Chicken Recipe

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★★★★★

4.9 from 62 reviews

This Creamy Dijon Rosemary Chicken recipe features tender chicken cutlets cooked in a luscious sauce made from Dijon mustard, fresh rosemary, white wine, garlic, and rich heavy cream. Perfect for an elegant weeknight dinner or a special occasion, this dish combines simple ingredients with sophisticated flavors to create a comforting and flavorful meal.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Chicken

• 2 large chicken breasts (cut in half lengthwise)
• Flour (for dredging, approximately 1/2 cup)
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt & pepper (to taste)

Sauce

• 3 sprigs fresh rosemary
• 1/2 cup white wine (dry)
• 3 cloves garlic (minced)
• 3 tablespoons Dijon mustard
• 1 cup heavy/whipping cream

Instructions

1. Prepare the skillet and heat fats: Heat the olive oil and butter together over medium-high heat in a large skillet until the butter is melted and the mixture is hot.
2. Prepare the chicken breasts: Cut each chicken breast in half lengthwise to create four thinner cutlets. Lightly dredge each piece in flour, shaking off any excess to ensure even coating.
3. Cook the chicken: Fry the floured chicken cutlets in the hot skillet for about 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
4. Cook rosemary: Strip the needles from the rosemary sprigs and add them to the same skillet. Sauté the rosemary needles for about one minute to release their fragrance and flavor into the pan.
5. Create the sauce: Add the white wine, minced garlic, and Dijon mustard to the skillet. Stir continuously until the sauce becomes smooth and well combined.
6. Add cream and return chicken: Pour in the heavy cream and return the cooked chicken cutlets to the skillet. Cook everything together over medium-low heat for 8 to 10 minutes, allowing the chicken to finish cooking and the sauce to thicken.
7. Season and serve: Taste and season with salt and pepper as desired. Serve the creamy Dijon rosemary chicken hot, spooning the rich sauce over the top.

Notes

• To ensure even cooking, pound the chicken breasts if they vary significantly in thickness before cutting.
• Use a dry white wine for best flavor; if avoiding alcohol, substitute with chicken broth and a splash of lemon juice.
• For a lower-fat version, substitute heavy cream with half-and-half or a lighter cream alternative.
• This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
• Fresh rosemary is recommended for the best flavor, but dried rosemary can be used if fresh is unavailable (use about 1 teaspoon dried and add it earlier in the cooking process).

Keywords: Creamy Dijon Chicken, Rosemary Chicken, Skillet Chicken, Easy Chicken Recipe, French Chicken Recipe