Description
Juicy chicken breasts are simmered in a creamy Dijon mustard and rosemary sauce for a comforting, elegant dish perfect for weeknights or entertaining.
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
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken for 5–6 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
- In the same skillet, cook the chopped shallot for 1–2 minutes until softened.
- Add garlic and rosemary, stirring for 30 seconds until fragrant.
- Stir in Dijon mustard and chicken broth, scraping up the browned bits from the pan.
- Reduce heat to medium-low and pour in the heavy cream. Simmer for 3–4 minutes until the sauce thickens slightly.
- Stir in lemon juice, return chicken to skillet, and spoon sauce over the top. Simmer for 2–3 minutes until heated through.
- Garnish with rosemary if desired and serve hot with mashed potatoes, rice, or crusty bread.
Notes
Boneless chicken thighs can be used instead of breasts for a juicier texture.
Add extra Dijon or grainy mustard for a sharper flavor.
Coconut cream can replace heavy cream for a low-dairy version.
A splash of white wine can be added before broth for more depth.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
The dish is naturally gluten-free—check labels on broth and mustard to confirm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 140mg
