Rosemary Chicken Recipe
Introduction
This Rosemary Chicken recipe offers a tender and flavorful dish perfect for a weeknight dinner or a special occasion. The creamy mustard sauce infused with fresh rosemary adds a delicious twist to classic pan-seared chicken breasts.
Ingredients
- 2 large chicken breasts (cut in half lengthwise)
- Flour (for dredging)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 sprigs fresh rosemary
- 1/2 cup white wine
- 3 cloves garlic (minced)
- 3 tablespoons Dijon mustard
- 1 cup heavy/whipping cream
- Salt & pepper (to taste)
Instructions
- Step 1: Heat the olive oil and butter over medium-high heat in a large skillet.
- Step 2: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Dredge each piece in flour to lightly coat.
- Step 3: Fry the chicken cutlets for about 5 minutes on each side until golden and cooked through. Remove them from the pan and set aside.
- Step 4: Strip the rosemary needles from the stems and add them to the pan. Cook for about one minute to release their flavor.
- Step 5: Add the white wine, minced garlic, and Dijon mustard to the pan. Stir continuously until the sauce is smooth.
- Step 6: Pour in the heavy cream and return the chicken cutlets to the pan. Cook over medium-low heat for 8–10 minutes until the sauce thickens and the chicken is fully cooked.
- Step 7: Season with salt and pepper to taste before serving.
Tips & Variations
- For a richer flavor, use homemade chicken broth instead of white wine.
- If you prefer a lighter sauce, substitute half of the cream with milk.
- Try adding a squeeze of lemon juice at the end for a bright, fresh finish.
Storage
Store leftover rosemary chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, stirring occasionally to maintain sauce consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well and will add extra moisture and flavor. Adjust cooking time as thighs may take slightly longer to cook through.
What can I substitute for white wine in the sauce?
If you prefer not to use wine, dry chicken broth or even water with a splash of lemon juice makes a good substitute without sacrificing flavor.
PrintRosemary Chicken Recipe
This Rosemary Chicken recipe features tender chicken cutlets pan-fried to golden perfection and simmered in a creamy, fragrant sauce infused with fresh rosemary, garlic, Dijon mustard, and white wine. It’s a simple yet elegant dish perfect for a comforting dinner any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Chicken
- 2 large chicken breasts (cut in half lengthwise into 4 cutlets)
- Flour (for dredging, about 1/2 cup)
- Salt & pepper (to taste)
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 sprigs fresh rosemary (needles removed)
- 1/2 cup white wine
- 3 cloves garlic (minced)
- 3 tablespoons Dijon mustard
- 1 cup heavy/whipping cream
Instructions
- Prepare the Pan and Chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat in a large skillet until melted and hot. Meanwhile, cut each chicken breast in half lengthwise so you have four thinner cutlets. Season the chicken with salt and pepper and dredge each piece in flour, shaking off excess.
- Fry the Chicken: Place the floured chicken cutlets in the hot skillet and fry them for about 5 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Cook the Rosemary: Remove the needles from the rosemary stems and add the fresh rosemary needles to the same pan. Sauté the rosemary needles for about a minute to release their aroma, stirring frequently.
- Make the Sauce: Pour in 1/2 cup white wine, add the minced garlic and 3 tablespoons Dijon mustard to the pan. Stir the mixture continuously until it forms a smooth sauce.
- Add Cream and Simmer: Pour in 1 cup heavy cream and return the chicken cutlets to the pan. Reduce the heat to medium-low and cook everything together for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
- Season and Serve: Taste the sauce and adjust seasoning with salt and pepper as desired. Serve the creamy rosemary chicken hot, spooning sauce over the chicken.
Notes
- For extra flavor, you can marinate the chicken in a little olive oil, garlic, and rosemary before cooking.
- Use gluten-free flour to adapt the recipe if needed.
- If white wine is unavailable, chicken broth with a splash of lemon juice can be a substitute.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Keywords: Rosemary Chicken, creamy chicken, pan-fried chicken, skillet chicken recipe, easy chicken dinner
