Name: Creamy Dijon Rosemary Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper, to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1 small shallot, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried); 1 tablespoon Dijon mustard; 1/2 cup chicken broth; 1 cup heavy cream; 1 teaspoon lemon juice; Optional: extra rosemary sprigs for garnish

Creamy Dijon Rosemary Chicken a juicy chicken breasts are simmered to perfection in a rich and velvety Dijon mustard and rosemary sauce in this comforting and elegant dish. It’s a simple yet flavorful recipe that turns everyday ingredients into something worthy of a dinner party—or just a cozy night in.

Why You’ll Love This Recipe

I love how this Creamy Dijon Rosemary Chicken blends rich, tangy, and savory flavors into one satisfying skillet meal. The sauce is indulgent without being too heavy, and the rosemary adds a beautiful, earthy note that pairs perfectly with the creamy mustard base. It’s a one-pan dish that feels fancy but comes together in under 30 minutes. Whether I’m making it for guests or a weeknight dinner, it always hits the mark.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 tablespoon butter

Salt and pepper, to taste

1 small shallot, finely chopped

3 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

1 tablespoon Dijon mustard

1/2 cup chicken broth

1 cup heavy cream

1 teaspoon lemon juice

Optional: extra rosemary sprigs for garnish

Directions

I season both sides of the chicken breasts with salt and pepper.

I heat the olive oil and butter in a large skillet over medium-high heat.

Next I sear the chicken for 5–6 minutes per side until golden brown and fully cooked. Then I remove it from the skillet and set it aside.

In the same skillet, I cook the chopped shallot for 1–2 minutes until it softens.

I add the garlic and rosemary, stirring for 30 seconds until everything becomes fragrant.

I stir in the Dijon mustard and chicken broth, scraping up all the flavorful browned bits from the pan.

Then I reduce the heat to medium-low and pour in the heavy cream, letting it simmer for 3–4 minutes until it thickens slightly.

Next I stir in the lemon juice, return the chicken to the skillet, and spoon the sauce over the top. I let it simmer for another 2–3 minutes until everything is heated through.

I like to garnish it with fresh rosemary and serve it hot with mashed potatoes, rice, or crusty bread.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories per serving: 420 kcal

Variations

I sometimes use boneless chicken thighs instead of breasts for an even juicier result.

When I want a sharper flavor, I add a touch more Dijon or even a spoon of grainy mustard.

For a low-dairy version, I’ve swapped heavy cream with coconut cream—it gives a slightly different taste but still works.

If I have white wine on hand, I deglaze the pan with a splash before adding the broth for added depth.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. I avoid microwaving it for too long to keep the chicken tender and the sauce creamy.

Related Recipes:

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

FAQs

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F (75°C) using a meat thermometer. The juices should run clear when I cut into the thickest part.

Can I make this ahead of time?

Yes, I often make the sauce and sear the chicken in advance. I reheat everything gently in the skillet before serving to keep the chicken moist and the sauce smooth.

What’s the best side dish to serve with this?

I like to serve this with mashed potatoes, steamed rice, or a crusty baguette to soak up the creamy sauce. Roasted vegetables also pair beautifully.

Can I use dried rosemary instead of fresh?

Yes, I use 1 teaspoon of dried rosemary when I don’t have fresh. I just make sure to crush it slightly between my fingers to release more flavor.

Is this recipe gluten-free?

Yes, as written, this dish is naturally gluten-free. I always double-check the labels on broth and mustard to be safe.

Conclusion

This Creamy Dijon Rosemary Chicken has become one of my favorite go-to dinners. It’s rich, comforting, and layered with flavor, yet so easy to prepare. Whether I’m cooking for a family meal or something a bit more special, this dish always delivers big flavor with minimal effort.

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