Description
This Creamy Rosemary Dijon Chicken features tender pan-seared chicken cutlets smothered in a rich, fragrant cream sauce made with fresh rosemary, white wine, garlic, Dijon mustard, and heavy cream. It’s an easy one-skillet dinner that tastes restaurant-worthy but comes together in less than 30 minutes. Perfect for busy weeknights or elegant enough to serve to guests.
Ingredients
For the Chicken:
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2 large chicken breasts, cut in half lengthwise (so you get 4 thinner cutlets)
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Flour for dredging (all-purpose works perfectly)
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1 tablespoon olive oil
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1 tablespoon butter
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Salt and pepper to taste
For the Creamy Rosemary Dijon Sauce:
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3 sprigs fresh rosemary (you’ll strip off the needles)
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1/2 cup white wine (a dry white like Sauvignon Blanc or Pinot Grigio)
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3 cloves garlic, minced
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3 tablespoons Dijon mustard
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1 cup heavy cream (whipping cream)
Instructions
Heat the olive oil and butter together in your large skillet over medium-high heat until the butter melts and starts to shimmer.
While that’s heating up, cut your chicken breasts in half lengthwise so you have 4 thinner, even cutlets.
Pour some flour into a shallow dish and lightly dredge each chicken cutlet on both sides, shaking off any excess.
You just want a light, even coating, not a thick layer.
Add the flour-coated chicken cutlets to your hot skillet. Let them cook undisturbed for about 5 minutes on the first side until they’re golden brown and release easily from the pan.
Flip and cook another 5 minutes on the second side. The chicken doesn’t need to be completely cooked through yet, it’ll finish cooking in the sauce. Remove the chicken to a plate and set aside.
Strip the rosemary needles off the stems and add them to the same skillet. Don’t wipe it out—those browned bits are flavor gold!
Cook the rosemary for about a minute, stirring frequently. You’ll know it’s ready when it becomes fragrant and releases its wonderful aroma.
Pour in the white wine, minced garlic, and Dijon mustard. Use your wooden spoon to scrape up all those delicious browned bits stuck to the bottom of the pan.
Stir everything together until the sauce is smooth and well combined.
Pour in the heavy cream and stir to incorporate. Return your chicken cutlets to the pan, nestling them right into that gorgeous sauce.
Lower the heat to medium-low and let everything simmer together for 8-10 minutes. The sauce will thicken beautifully and the chicken will finish cooking through, soaking up all those wonderful flavors.
Taste your sauce and add salt and pepper as needed, so season to your taste.
Once the chicken reaches an internal temperature of 165°F and the sauce has thickened to a creamy consistency, you’re ready to serve this beauty up.
Notes
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Don’t rush the simmer: Those final 8-10 minutes are when the magic happens—the chicken absorbs flavor and the sauce reduces to the perfect consistency
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Make it ahead: You can dredge the chicken and prep all your ingredients a few hours ahead, then cook when you’re ready to eat
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Avoid flour clouds: Season your chicken with salt and pepper before dredging for better flavor distribution
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: 4 chicken cutlets with sauce
- Cuisine: French-Inspired