Description
This Creamy Dijon Rosemary Chicken is a rich and flavorful dish featuring tender chicken breasts simmered in a creamy mustard and rosemary sauce. It’s a quick and elegant dinner that pairs beautifully with potatoes or rice.
Ingredients
- 2 large chicken breasts, sliced in half lengthwise
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon grainy mustard
- 1/2 teaspoon dried rosemary
- 1/2 cup chicken broth
- 1 cup heavy/whipping cream
Instructions
- Slice the chicken breasts in half lengthwise to make 4 thinner cutlets. Season both sides with salt and pepper.
- Heat the olive oil and butter in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden and cooked through. Remove chicken from pan and set aside.
- Reduce heat to medium and add the garlic, Dijon mustard, grainy mustard, and rosemary. Cook for about 30 seconds until fragrant.
- Pour in the chicken broth and stir, scraping up any brown bits from the pan. Let it simmer for 1-2 minutes.
- Add the cream and stir until the sauce is smooth. Let it cook for a few more minutes until slightly thickened.
- Return the chicken to the pan and spoon the sauce over top. Simmer for another 3-4 minutes to heat through.
- Serve with your choice of sides like potatoes, rice, or vegetables.
Notes
- You can use fresh rosemary instead of dried; about 1 teaspoon chopped.
- Don’t boil the sauce too hard or it may curdle.
- This dish is best served fresh but leftovers can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 430
- Sugar: 1g
- Sodium: 520mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 150mg
