If you’re in the mood for a dinner that feels downright luxurious yet requires minimal effort, you’re about to fall in love with Creamy Dijon Rosemary Chicken. This dish is a beautiful medley of tender chicken cutlets bathed in a vibrant, silky sauce made with Dijon mustard, cream, and the earthy aroma of fresh rosemary. The flavor is both cozy and elevated—the kind of meal you crave on hectic weeknights or those calm evenings when you’re looking to impress (even if it’s just yourself!). Creamy Dijon Rosemary Chicken bursts with richness, a tangy note from the mustard, and a warmth that can turn any regular night into something special.

Creamy Dijon Rosemary Chicken Recipe - Recipe Image

Ingredients You’ll Need

The amazing thing about Creamy Dijon Rosemary Chicken is how just a handful of well-chosen ingredients can create something so memorable. Each component in this recipe has a purpose—adding flavor, lending texture, or building that all-important creamy sauce. Here’s what you’ll need and why it matters:

Chicken breasts: Slicing them in half ensures the pieces cook quickly and soak up maximum flavor.
Flour: A light dredging creates a subtle crust that helps seal in juiciness and thickens the sauce.
Olive oil: Offers a clean, fruitiness that supports the rich base of the dish.
Butter: Adds lusciousness and that signature golden sear to the chicken.
Fresh rosemary: This herb is key, infusing the sauce with its woodsy aroma and flavor. Don’t skip it!
White wine: Brightens everything up and balances the cream with gentle acidity.
Garlic: Three cloves might seem bold, but the depth and scent it lends are indispensable.
Dijon mustard: The star! Its tangy creaminess sets the perfect tone throughout the dish.
Heavy cream: This transforms the pan sauce into a velvety, restaurant-worthy finish.
Salt & pepper: Season to taste so all the flavors shine just right.

How to Make Creamy Dijon Rosemary Chicken

Step 1: Prepare and Sear the Chicken

Start by cutting your chicken breasts lengthwise, turning two large pieces into four elegant cutlets—this not only helps them cook faster, but ensures each bite is supremely tender. Give these cutlets a gentle dredge in flour. This little coat creates a light, golden crust that will cling to that luscious sauce later. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is just foaming, then add the chicken. Fry each piece for about 5 minutes per side—you’re aiming for a deep golden color. Once they’re deliciously seared, remove them from the pan and set aside.

Step 2: Infuse with Rosemary

Now, let’s crank up the flavor. Strip those rosemary needles from their stems and toss them into the pan. Let them cook for roughly a minute, just enough to bloom their oils and scent the kitchen in the most inviting way. This rosemary step is the secret to deep, herbal notes throughout your Creamy Dijon Rosemary Chicken.

Step 3: Build a Creamy Dijon Sauce

With the rosemary fragrant, pour in the white wine and throw in the minced garlic and Dijon mustard. Whisk everything together until the mustard melts and your kitchen smells incredible. This is where the magic happens—the wine deglazes the skillet, picking up all those delicious flavors. Lower the heat and slowly add the heavy cream, whisking to form a smooth, cohesive sauce. Let it gently bubble for a minute so the flavors come together beautifully.

Step 4: Let It All Come Together

Return the seared chicken to the skillet, nestling it into the creamy sauce. Allow the chicken to simmer gently in the sauce for 8 to 10 minutes over medium-low heat. This extra time ensures each piece soaks up those tangy, luscious, herby flavors. The sauce should thicken just perfectly to cling to each chicken cutlet—give it a taste and season with salt and pepper as you like. Serve immediately while it’s steamy and glossy!

How to Serve Creamy Dijon Rosemary Chicken

Garnishes

Garnishing takes Creamy Dijon Rosemary Chicken from delicious to downright stunning. A sprinkle of finely chopped fresh parsley adds color and a bright note, while extra rosemary needles reinforce that deep, aromatic flavor. For a little zing, consider a light zesting of lemon right before serving—your guests will never guess how easy it was!

Side Dishes

This dish begs for a side that can soak up every drop of the irresistible sauce. Fluffy mashed potatoes, buttered noodles, or simple cooked rice are all perfect choices. If you’re feeling fancy, try crusty bread to wipe the plate clean. Roasted vegetables or a crisp green salad balance the creamy richness of Creamy Dijon Rosemary Chicken for a well-rounded meal.

Creative Ways to Present

Turn weeknight dinner into an event by plating each chicken cutlet with a generous spoonful of sauce, or slice the chicken and fan it out over the starch of your choice. For guests, serve Creamy Dijon Rosemary Chicken family-style straight from the skillet, letting everyone help themselves. Tiny cast-iron pans or oven-safe serving dishes add a rustic, heartwarming touch that brings everyone to the table.

Make Ahead and Storage

Storing Leftovers

Let any leftover Creamy Dijon Rosemary Chicken cool completely before moving it to an airtight container. In the fridge, it’ll keep marvelously for up to three days. The flavors often deepen, making leftovers even more satisfying for lunch the next day!

Freezing

You can freeze Creamy Dijon Rosemary Chicken, but for best texture, remove the chicken from the sauce and freeze them separately. Place both in tight containers or bags and freeze for up to two months. This helps maintain the chicken’s tenderness and keeps the sauce from separating too much when reheated.

Reheating

To reheat, place the chicken and sauce in a skillet over low heat, adding a splash of cream or broth to bring back the original silky texture. Let it heat gently, stirring occasionally, until warmed through. Avoid microwaving if possible as the sauce may split, but if you must, use short increments and stir often.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add extra juiciness and phenomenal flavor, just be sure to adjust the cooking time as thighs are typically thicker and may take a few additional minutes.

Is there a substitute for white wine?

Yes, you can use chicken broth with a splash of lemon juice to mimic the acidity and depth of white wine in Creamy Dijon Rosemary Chicken. It will still complement the sauce beautifully.

What’s the best way to avoid a grainy sauce?

The secret is to make sure your cream isn’t too cold when you add it to the pan. Bring it to room temperature first, and whisk constantly to keep things smooth and glossy.

Can I make this recipe dairy-free?

You can certainly experiment! Swap the butter for olive oil or a vegan butter, and use coconut cream or unsweetened cashew cream in place of heavy cream. The flavors will be a little different, but still memorable.

What wine pairs best with Creamy Dijon Rosemary Chicken?

A crisp, unoaked Chardonnay or a Sauvignon Blanc works beautifully with this dish, as both stand up well to the tang of the mustard and creaminess while enhancing the rosemary’s herbal profile.

Final Thoughts

Don’t miss the chance to bring Creamy Dijon Rosemary Chicken into your meal rotation—it’s as comforting as it is impressive. Whether you whip it up for a family dinner, a special celebration, or just to treat yourself, this creamy, aromatic dish will win hearts and satisfy cravings every single time. Go ahead, give it a try and prepare for rave reviews at your table!

Creamy Dijon Rosemary Chicken Recipe

★★★★★

4.7 from 29 reviews

Author: Mariam
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and flavorful Creamy Dijon Rosemary Chicken for a delicious and satisfying meal. Tender chicken in a creamy Dijon and rosemary sauce is a delightful combination that will surely impress your taste buds.

Instructions

Heat the Skillet: Heat the olive oil and butter over medium-high heat in a large skillet.
Prepare the Chicken: Cut the chicken breasts in half lengthwise and dredge each piece in flour.
Cook the Chicken: Fry the chicken for 5 minutes per side until golden brown. Remove and set aside.
Infuse Flavor: Remove rosemary needles from stems and add to the pan. Cook for a minute.
Make the Sauce: Add wine, garlic, and Dijon mustard. Stir until smooth. Pour in cream, return chicken to the pan. Cook for 8-10 minutes.
Season and Serve: Season with salt and pepper. Serve the creamy Dijon rosemary chicken hot.