Creamy Dijon Rosemary Chicken is a comforting dish featuring tender, juicy chicken breasts cooked in a rich, flavorful sauce made with Dijon mustard, fresh rosemary, and heavy cream. This meal is quick enough for a weeknight dinner but elegant enough for special occasions, offering a delightful balance of tangy mustard and aromatic herbs.
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 cup Dijon mustard
- 1/2 cup heavy cream
- 1/4 cup chicken broth (low sodium preferred)
- 2 tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley (for garnish)
How to Make Creamy Dijon Rosemary Chicken:
Step-by-Step Instructions:
1. Prepare the Chicken:
Season the boneless, skinless chicken breasts with salt and pepper on both sides. This simple seasoning will enhance the natural flavors of the chicken.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through. Remove the chicken from the skillet and set it aside on a plate. Cover with foil to keep warm.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn. Next, stir in the Dijon mustard, heavy cream, and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Let the sauce cook for 2-3 minutes until it begins to thicken slightly.
4. Add the Rosemary:
Stir the chopped fresh rosemary into the sauce and continue cooking for another 2 minutes. The rosemary will infuse the sauce with its fragrant, earthy flavor, balancing the tangy mustard and creamy base.
5. Combine the Chicken and Sauce:
Return the cooked chicken breasts to the skillet, coating them with the sauce. Let the chicken simmer in the sauce for 3-4 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
6. Garnish and Serve:
Once the chicken is heated through, remove the skillet from the heat. Garnish the chicken with freshly chopped parsley for a burst of color and freshness. Serve the creamy Dijon rosemary chicken hot with your choice of sides, such as mashed potatoes, rice, or steamed vegetables.
Helpful Tips:
- Chicken Thickness: If your chicken breasts are thick, you can slice them horizontally to create thinner cutlets or pound them to an even thickness. This ensures quicker, more even cooking.
- Dijon Mustard: For a milder mustard flavor, you can reduce the amount of Dijon or use a combination of Dijon and whole-grain mustard for added texture.
- Heavy Cream Substitute: If you prefer a lighter sauce, you can substitute the heavy cream with half-and-half or a mixture of milk and cream.
Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Sautéing
- Cuisine: French-Inspired
Notes:
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the sauce.
- Pairing Ideas: This dish pairs wonderfully with roasted vegetables, garlic mashed potatoes, or a simple green salad. For a lighter option, serve it with steamed broccoli or cauliflower rice.
Frequently Asked Questions:
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used in place of chicken breasts. They may require a slightly longer cooking time, but they will be just as delicious.
2. Can I make this dairy-free?
To make a dairy-free version, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still delicious.
3. Can I make this recipe ahead of time?
You can prepare the chicken and sauce ahead of time, then store them separately in the refrigerator. When ready to serve, reheat the chicken in the sauce on the stovetop over medium-low heat.
Storage Instructions:
Leftover Creamy Dijon Rosemary Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat to maintain the creaminess of the sauce. Avoid overheating, as this can cause the sauce to separate.
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Creamy Dijon Rosemary Chicken
Description
Creamy Dijon Rosemary Chicken is a comforting dish featuring tender, juicy chicken breasts cooked in a rich, flavorful sauce made with Dijon mustard, fresh rosemary, and heavy cream. This meal is quick enough for a weeknight dinner but elegant enough for special occasions, offering a delightful balance of tangy mustard and aromatic herbs.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1/2 cup Dijon mustard
- 1/2 cup heavy cream
- 1/4 cup chicken broth (low sodium preferred)
- 2 tbsp fresh rosemary, chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley (for garnish)
Instructions
1. Prepare the Chicken:
Season the boneless, skinless chicken breasts with salt and pepper on both sides. This simple seasoning will enhance the natural flavors of the chicken.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the skillet. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through. Remove the chicken from the skillet and set it aside on a plate. Cover with foil to keep warm.
3. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn. Next, stir in the Dijon mustard, heavy cream, and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Let the sauce cook for 2-3 minutes until it begins to thicken slightly.
4. Add the Rosemary:
Stir the chopped fresh rosemary into the sauce and continue cooking for another 2 minutes. The rosemary will infuse the sauce with its fragrant, earthy flavor, balancing the tangy mustard and creamy base.
5. Combine the Chicken and Sauce:
Return the cooked chicken breasts to the skillet, coating them with the sauce. Let the chicken simmer in the sauce for 3-4 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
6. Garnish and Serve:
Once the chicken is heated through, remove the skillet from the heat. Garnish the chicken with freshly chopped parsley for a burst of color and freshness. Serve the creamy Dijon rosemary chicken hot with your choice of sides, such as mashed potatoes, rice, or steamed vegetables.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the sauce.
- Pairing Ideas: This dish pairs wonderfully with roasted vegetables, garlic mashed potatoes, or a simple green salad. For a lighter option, serve it with steamed broccoli or cauliflower rice.
