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Rosemary Dijon Chicken Recipe with Creamy Garlic Sauce.

Rosemary Dijon Chicken

Elegant chicken breasts marinated in Dijon mustard and fresh rosemary, then baked in a creamy garlic wine sauce. Perfect for dinner parties or special meals.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts halved lengthwise for 4 cutlets
  • 3 tbsp all-purpose flour for light dusting
  • 3 tbsp olive oil divided use, extra virgin preferred
  • 1 tbsp butter
  • 3 sprigs fresh rosemary
  • 1/2 cup dry white wine Pinot Grigio or unoaked Chardonnay
  • 4 cloves garlic minced
  • 3 tbsp Dijon mustard divided use
  • 1 cup heavy cream do not substitute with half-and-half
  • Salt and black pepper to taste

Equipment

  • Oven-safe skillet
  • Shallow dish for marinating
  • Meat thermometer
  • Whisk

Method
 

  1. Strip leaves from one rosemary sprig and chop fine. Whisk together 2 tablespoons olive oil, 1½ tablespoons Dijon mustard, half the minced garlic, chopped rosemary, and black pepper in shallow dish. Add halved chicken breasts, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Remove chicken from refrigerator 10 minutes before cooking. Preheat oven to 375°F. Pat chicken lightly with paper towels and dust each piece with thin coating of flour, shaking off excess.
  3. Heat 1 tablespoon olive oil and butter in oven-safe skillet over medium-high heat until butter stops foaming. Add chicken cutlets and sear 3 minutes per side until golden brown. Add remaining whole rosemary sprigs during last minute of searing.
  4. Pour white wine into skillet, scraping up brown bits from bottom with wooden spoon. Let bubble for 1 minute. Stir in remaining 1½ tablespoons Dijon mustard, remaining minced garlic, and heavy cream. Season with salt and pepper to taste.
  5. Transfer skillet to preheated oven and bake 25-30 minutes until chicken reaches 165°F internal temperature. Let rest 5 minutes before serving.

Notes

For best results, use organic chicken breasts and fresh rosemary. Marinade can be prepared up to 24 hours in advance. If sauce becomes too thick, add a splash of white wine, cream, or chicken broth. Do not let chicken sit at room temperature longer than 15 minutes for food safety. Leftovers store well for up to 3 days in refrigerator.