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Creamy Dijon Rosemary Chicken

This comforting dish features tender chicken breasts simmered in a rich, creamy Dijon mustard sauce with fresh rosemary, perfect for cozy family dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Choose high-quality pasture-raised chicken for the best flavor.
  • 2 tbsp olive oil Extra-virgin for richness.
  • 1/2 cup Dijon mustard Maille or Grey Poupon is recommended for a smooth texture.
  • 1/2 cup heavy cream For the luscious creaminess; try organic if you can.
  • 1/4 cup chicken broth Preferably low-sodium broth to control seasoning.
  • 2 tbsp fresh rosemary, chopped Gives depth of flavor; fresh is key!
  • 2 cloves garlic, minced Fresh garlic adds a nice punch.
  • 1/2 tsp salt Adjust based on broth saltiness.
  • 1/4 tsp black pepper Freshly cracked for the best taste.
  • 1 tbsp chopped parsley For garnish; it brightens up the dish.

Method
 

Preparation
  1. Generously season the chicken breasts with salt and pepper on both sides.
  2. Ensure your chicken is at room temperature for even cooking.
Cooking
  1. In a skillet over medium-high heat, heat the olive oil until shimmering.
  2. Add the chicken breasts and cook for about 6-7 minutes on each side or until they are golden brown and reach an internal temperature of 165°F (75°C). Remove the chicken from the skillet and keep it warm on a plate.
  3. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
  4. Next, add the Dijon mustard, heavy cream, and chicken broth. Bring to a gentle simmer.
  5. Allow the sauce to simmer for approximately 2-3 minutes until it thickens slightly.
  6. Stir in the freshly chopped rosemary and let it cook for another 2 minutes.
  7. Nestle the cooked chicken back into the skillet to coat it in the sauce. Simmer for an additional 3-4 minutes.
  8. Serve the chicken on a platter, drizzled with extra sauce, and sprinkle with chopped parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be frozen for up to 3 months. Can also use turkey breasts or firm tofu as alternatives.