This Rosemary Dijon Chicken takes me right back to my grandmother’s Sunday dinners. Every time I pull that skillet from the oven, the kitchen fills with the same herby, garlicky warmth I remember from her table. The Dijon adds a sophisticated tang that transforms simple chicken into something special, yet it comes together without complicated techniques. The marinade infuses every bite with bright, savory flavor while keeping the meat incredibly tender.
Table of Contents
Ingredients for Rosemary Dijon Chicken
When shopping for this recipe, I always look for organic chicken breasts because the texture is more tender and the flavor is cleaner. You’ll want to slice them in half lengthwise so they cook evenly and quickly. The marinade time really does matter here, so don’t skip it even if you’re tempted. Here’s everything you’ll need:
- 2 large chicken breasts (halved lengthwise for 4 cutlets total)
- 3 tbsp all-purpose flour (for light dusting)
- 3 tbsp olive oil (divided: 2 for marinade, 1 for searing, I recommend extra virgin)
- 1 tbsp butter (adds richness to the pan sauce)
- 3 sprigs fresh rosemary (plus extra for garnish if desired)
- ½ cup dry white wine (Pinot Grigio or unoaked Chardonnay work beautifully)
- 4 cloves garlic (minced fine)
- 3 tbsp Dijon mustard (I usually go for smooth, but grainy adds nice texture)
- 1 cup heavy cream (don’t use half-and-half, it may curdle)
- Salt and black pepper (to taste)
Step-by-Step Instructions
The key to success with this recipe is getting a good sear on the chicken before it goes in the oven. That golden crust adds so much flavor to the final dish.
Step 1: Strip the leaves from one rosemary sprig and chop them fine. In a shallow dish, whisk together 2 tablespoons olive oil, 1½ tablespoons Dijon mustard, half the minced garlic, the chopped rosemary, and a generous grinding of black pepper. Place your halved chicken breasts in the marinade, turning to coat all sides. Cover and refrigerate for at least 30 minutes, or up to 4 hours if you’re planning ahead.
Step 2: Remove the chicken from the refrigerator 10 minutes before cooking to take off the chill. Preheat your oven to 375°F. Remove chicken from marinade and pat lightly with paper towels. Dust each piece with a thin coating of flour, shaking off any excess. This creates that beautiful golden crust.
Step 3: Heat 1 tablespoon olive oil and the butter in an oven-safe skillet over medium-high heat until the butter stops foaming. Add your chicken cutlets and sear for 3 minutes per side without moving them. You want them to develop a gorgeous golden-brown color. Add the remaining whole rosemary sprigs to the pan during the last minute of searing to infuse their fragrance into the oil.
Step 4: This is where we build the pan sauce. Pour the white wine into the skillet, using a wooden spoon to scrape up all those flavorful brown bits from the bottom. Let it bubble for about 1 minute to cook off the alcohol. Stir in the remaining 1½ tablespoons Dijon mustard, remaining minced garlic, and the heavy cream. Season the sauce with salt and pepper to taste. The sauce will look thin now, but it thickens beautifully as it bakes.
Step 5: Transfer the entire skillet to your preheated oven and bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F on a meat thermometer. The sauce will reduce and thicken, coating the chicken in a creamy, tangy glaze. Let the chicken rest for 5 minutes before serving so the juices redistribute throughout the meat.
Perfect Pairings for Rosemary Dijon Chicken
This rich, creamy chicken deserves sides that complement its sophisticated flavors while adding textural variety and freshness to your plate.
Garlic Mashed Potatoes: The creamy, buttery potatoes soak up that incredible Dijon cream sauce like magic. The garlic echoes the flavors in the chicken, creating a harmonious combination on your fork.
Roasted Asparagus: The slight char and crisp-tender texture provide a fresh contrast to the richness of the sauce. A squeeze of lemon over the asparagus brightens the entire meal and cuts through the cream beautifully.
Wild Rice Pilaf: The nutty, earthy notes in wild rice enhance the rosemary while adding a hearty, wholesome element. The varied textures in wild rice make this feel like a complete, satisfying meal.
Protein-Packed Garlic Cream Chicken Skillet: If you love this creamy garlic style, try this one-pan wonder with chicken and potatoes for another weeknight winner.
Cranberry Almond Salad: The tart cranberries and crunchy almonds cut through the richness perfectly. This is my go-to when I want to keep the meal feeling balanced without being too heavy.
Steamed Green Beans Almondine: Simple, quick, and healthy. Toss them with butter and toasted almonds for texture, and you have a side that won’t compete with your star dish while adding beautiful color to the plate.
Make-Ahead and Storage Tips
This recipe stores beautifully, making it a smart choice for entertaining or meal prep. Cool the chicken completely before transferring to an airtight container, where it will keep in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers taste just as good.
For reheating, use your oven at 350°F rather than the microwave to maintain the texture. Cover the chicken loosely with foil to prevent drying out, and heat for about 15 minutes until warmed through to 165°F internal temperature. Add a splash of cream or chicken broth if the sauce seems too thick after refrigeration.
You can freeze individual portions for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. The first time I froze this, I overcooked it during reheating and it dried out. Now I slightly undercook the chicken by about 5 minutes if I know I’ll be freezing it, which prevents that issue completely.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work beautifully and stay even more tender. Adjust the cooking time to about 30-35 minutes in the oven since thighs are slightly thicker and contain more fat.
What can I substitute for white wine?
Chicken broth with a tablespoon of white wine vinegar or lemon juice creates similar acidity and depth. You’ll still get that deglazing benefit and flavor boost without any alcohol.
How do I prevent the cream sauce from curdling?
Make sure your skillet isn’t screaming hot when you add the cream. Let the wine simmer for a full minute first to cool the pan slightly. Always use full-fat heavy cream rather than milk or half-and-half, since the higher fat content stabilizes the sauce during baking.
Rosemary Dijon Chicken
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- Transfer skillet to preheated oven and bake 25-30 minutes until chicken reaches 165°F internal temperature. Let rest 5 minutes before serving.
Notes
