Description
Creamy Dijon Rosemary Chicken is a quick and flavorful skillet meal featuring tender chicken cutlets smothered in a rich and velvety Dijon mustard and rosemary cream sauce. Perfect for a weeknight dinner, this recipe combines the fragrant herbaceousness of fresh rosemary with the tangy punch of Dijon mustard, balanced by the smooth creaminess of heavy cream. Ready in just 25 minutes, it’s a comforting dish that pairs beautifully with mashed potatoes, rice, or steamed vegetables.
Ingredients
Chicken
- 2 large chicken breasts (cut in half lengthwise, yielding 4 cutlets)
- Flour (for dredging, approx. 1/4 cup)
- Salt & pepper (to taste)
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 3 sprigs fresh rosemary (needles removed from stems)
- 1/2 cup chicken stock
- 3 cloves garlic (minced)
- 3 tablespoons Dijon mustard
- 1 cup heavy/whipping cream
Instructions
- Prepare the chicken: Cut the large chicken breasts in half lengthwise, creating four thinner cutlets. Season them with salt and pepper, then dredge each piece lightly in flour, shaking off any excess.
- Heat fats: In a large skillet, heat the olive oil and butter together over medium-high heat until the butter is melted and the mixture is hot but not smoking.
- Cook the chicken: Add the floured chicken cutlets to the skillet and fry for about 5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Cook the rosemary: Remove the needles from the rosemary sprigs and add them to the hot skillet. Cook the rosemary needles in the fats for about 1 minute to release their aroma and flavor.
- Create the sauce base: Pour in the chicken stock, then add the minced garlic and Dijon mustard. Stir the mixture until the mustard dissolves and a smooth sauce forms.
- Finish the sauce and chicken: Add the heavy cream to the skillet, then return the chicken cutlets to the pan. Reduce the heat to medium-low and simmer gently for 8 to 10 minutes until the chicken is fully cooked and the sauce has thickened.
- Season and serve: Taste the sauce and adjust salt and pepper as needed. Serve the creamy Dijon rosemary chicken hot, spooning extra sauce over the top.
Notes
- For a gluten-free version, substitute the flour with a gluten-free alternative such as rice flour or cornstarch.
- To keep the sauce lighter, use half-and-half instead of heavy cream, but note the sauce will be less rich and creamy.
- Fresh rosemary is preferred for the best flavor, but dried rosemary can be used—use about 1 teaspoon and add it with the garlic.
- This dish pairs well with mashed potatoes, rice, or roasted vegetables to soak up the delicious sauce.
- Ensure chicken cutlets are cooked through to an internal temperature of 165°F (74°C) for safe consumption.
