Description
A rich and flavorful creamy rosemary chicken recipe featuring tender chicken breasts seared to golden perfection and simmered in a luscious sauce of shallots, fresh rosemary, white wine, chicken broth, Dijon mustard, and heavy cream. This dish comes together in about 30 minutes, making it an elegant yet quick meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Sauce Ingredients
- 4 tablespoons unsalted butter (½ stick, divided)
- ⅓ cup diced shallots
- 2 tablespoons chopped fresh rosemary
- ½ cup white wine (or more chicken broth)
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- ½ cup heavy cream (room temperature)
Instructions
- Prepare Chicken: Halve each chicken breast lengthwise to create 4 even-sized pieces. In a shallow bowl, whisk together the flour, kosher salt, and ground black pepper to create a seasoned dredge mixture.
- Dredge Chicken: Coat both sides of each chicken piece thoroughly in the flour mixture. Set the coated chicken pieces aside to dry slightly.
- Sear Chicken: Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the chicken pieces and sear on both sides until they turn golden brown. Once seared, remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of butter, diced shallots, and chopped fresh rosemary. Sauté until the shallots soften and become translucent, releasing their sweet aroma.
- Deglaze Pan: Pour in the white wine and cook until it has mostly evaporated, scraping up any browned bits stuck to the bottom of the skillet. These brown bits add deep flavor to the sauce.
- Add Liquids and Flavorings: Stir in the low-sodium chicken broth, Dijon mustard, and heavy cream. Season with additional salt and pepper to taste.
- Simmer Sauce: Combine the sauce ingredients thoroughly and let it simmer for 2-3 minutes until it slightly thickens and develops a creamy consistency.
- Finish Chicken: Return the seared chicken pieces to the skillet. Continue cooking until the sauce thickens more and the chicken is warmed through. Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
Notes
- Halving the chicken breasts ensures even cooking and quicker searing.
- Room temperature heavy cream helps prevent the sauce from curdling when added.
- White wine can be substituted with additional chicken broth if preferred or to keep the dish non-alcoholic.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F.
- This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the creamy rosemary sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
