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Brianna Hughes

Rosemary Dijon Chicken (The Cozy, Creamy Twist Your Pasta Needs)

This rosemary Dijon chicken is lightly dredged, pan seared until golden, and simmered in a creamy Dijon rosemary sauce. It is cozy, flavorful, and perfect served over pasta, potatoes, or alongside fresh sourdough bread for an easy homemade dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner
Cuisine: French
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 2 Large chicken breasts, cut in half lengthwise (so you get 4 thinner cutlets)
  • Flour for dredging (all‑purpose or freshly milled)
  • 1 TBSP olive oil
  • 1 TBSP Butter
  • salt and pepper to taste
  • 3 sprigs fresh rosemary (you’ll strip off the needles)
  • 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 3 cloves garlic, minced
  • 3 TBSP Dijon mustard
  • 1 cup heavy cream (whipping cream)

Method
 

  1. Pat the chicken breasts dry and season both sides with salt and pepper. Lightly dredge each piece in flour, shaking off the excess.
  2. Heat olive oil and butter in a large skillet over medium heat. Once hot, add the chicken and cook until golden brown on both sides, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Stir in Dijon mustard and chopped rosemary, letting the flavors bloom.
  4. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
  5. Reduce heat to low and stir in the heavy cream. Let the sauce simmer gently for 3–4 minutes until it thickens slightly.
  6. Return the chicken to the skillet and spoon the sauce over each piece. Simmer for an additional 5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
  7. Taste and adjust seasoning with salt and pepper as needed. Serve immediately over pasta, potatoes, or alongside warm sourdough bread for a cozy, comforting meal.

Notes

How to Reheat Rosemary Dijon Chicken

If you have leftovers, this chicken reheats beautifully without losing its creamy flavor. Here’s the best way to do it:
Stovetop Method (Recommended):
  • Place the chicken and sauce in a skillet over low to medium-low heat.
  • Cover the pan and warm for 5–7 minutes, stirring occasionally so the sauce stays smooth.
  • If the sauce seems too thick, add a splash of cream, milk, or chicken broth to loosen it.
Oven Method:
  • Preheat oven to 325°F.
  • Place chicken in a baking dish and pour the sauce over it.
  • Cover with foil and bake for 10–15 minutes, or until warmed through.
  • Stir gently before serving.
Microwave Method (Quickest):
  • Place chicken in a microwave-safe dish with the sauce.
  • Cover loosely and heat in 1-minute intervals, stirring between each, until warmed through.
Tip: Avoid overheating, as this can dry out the chicken. Reheating gently keeps it creamy and tender.
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