Rosemary Dijon Chicken has been my go-to dinner party dish for years now. There’s something about that tangy mustard paired with fragrant rosemary that just works, every single time.
I still remember the first time I made this dish for my family. It was a chilly October evening, and I wanted something special but not fussy. My grandmother used to say the best meals are the ones that taste like you spent all day in the kitchen but really only took an hour. That’s exactly what this Rosemary Dijon Chicken delivers. The aroma of fresh rosemary mingling with garlic and that sharp, acidic note from the Dijon mustard filled my kitchen and brought everyone to the table before I even called them. The chicken came out golden and juicy, with a sauce so good we were sopping it up with crusty bread long after the plates were cleared. Your kitchen is about to smell absolutely incredible.
What Makes This Rosemary Dijon Chicken So Special
When I think about what makes a recipe worth keeping, I look for dishes that deliver big flavor without a long ingredient list. This Rosemary Dijon Chicken checks every box. In my kitchen, I prefer recipes that feel both elegant and approachable, and this one walks that line perfectly.
- Uses simple pantry staples you likely already have
- Comes together in under an hour from start to finish
- Delivers restaurant-quality results with minimal effort
- Rich, tangy flavor profile that appeals to everyone
- Works beautifully for both weeknight dinners and special occasions
- The marinade does most of the work for you
Key Players in This Recipe
Chicken breasts form the foundation of this dish. I always choose organic boneless breasts and halve them lengthwise for even cooking and better sauce absorption.
Dijon mustard brings that essential tangy, slightly spicy kick that makes this recipe shine. In my kitchen, I prefer good-quality Dijon for the best flavor depth.
Fresh rosemary infuses the dish with an aromatic, earthy quality that dried rosemary just cannot match. I always use fresh sprigs when making Rosemary Dijon Chicken.
Garlic adds a savory backbone that complements both the mustard and rosemary beautifully.
White wine deglazes the pan and adds bright acidity that balances the richness of the cream sauce.
Heavy cream creates a luscious, velvety sauce that coats the chicken and makes every bite indulgent.
Olive oil and butter work together to create the perfect searing surface and add richness to the final dish.
How to Make Rosemary Dijon Chicken
Step 1. I’ve found that gathering and measuring all your ingredients first makes the cooking process much smoother. Have your Dijon mustard, olive oil, and lemon juice ready to go.
Step 2. In a bowl, whisk together the Dijon mustard, lemon juice, olive oil, minced garlic, rosemary, and black pepper until you have a smooth marinade.
Step 3. Place your halved chicken breasts in a shallow dish or resealable bag and pour the marinade over them, making sure each piece is well coated. Refrigerate for at least 30 minutes.
Step 4. Preheat your oven to 375°F. While it heats, let the chicken sit at room temperature for about 10 minutes for more even cooking.
Step 5. Heat olive oil in an oven-safe skillet over medium-high heat. Lightly dust the chicken with flour and sear each side for about 3 minutes until golden brown.
Step 6. Add butter to the skillet along with fresh rosemary sprigs, then pour in the white wine. Let it bubble for a minute before stirring in the heavy cream.
Step 7. Transfer the skillet to your preheated oven and bake for 25-30 minutes until the internal temperature reaches 165°F.
Step 8. After years of making this, I learned that letting the chicken rest for 5 minutes before serving makes it noticeably juicier. Serve with the pan sauce spooned over the top.
Storage and Reheating Tips
I typically store leftover Rosemary Dijon Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers something to look forward to.
For longer storage, you can freeze individual portions for up to 2 months. I wrap each piece tightly in plastic wrap, then place them in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
For the best texture, I reheat this dish gently in the oven at 350°F, covered with foil to retain moisture. A meat thermometer ensures the chicken reaches 165°F without drying out. If the sauce seems too thick after reheating, a splash of white wine or chicken broth brings it back to life.
Perfect Partners for Rosemary Dijon Chicken
- Creamy Scalloped Potatoes provide a rich, comforting base that soaks up the tangy Dijon sauce beautifully.
- Wild rice pilaf adds nutty, earthy notes that complement the rosemary perfectly.
- Roasted asparagus brings a crisp, fresh contrast to the creamy richness of the dish.
- Garlic Herb Chicken with Mashed Potatoes and Green Beans inspired sides work wonderfully here too – the mashed potatoes are particularly good with this sauce.
- Cranberry almond salad offers a tangy, crunchy counterpoint that cuts through the richness.
- Steamed broccoli adds color and a healthful element to round out your plate.
FAQs
I recommend sticking with chicken breasts for this recipe since they work best with the quick searing method and absorb the marinade beautifully. Thighs would need longer cooking time.
You can use chicken broth with a splash of lemon juice or white wine vinegar to mimic the acidity that white wine provides.
The best approach I’ve tested is using a meat thermometer. The internal temperature should reach 165°F in the thickest part of the chicken.
Rosemary Dijon Chicken
Ingredients
Equipment
Method
- Gather all fresh ingredients and measure Dijon mustard, lemon juice, and olive oil for balanced flavor.
- Place chicken breasts in shallow dish or resealable bag. Pour marinade over chicken ensuring well coated. Refrigerate for at least 30 minutes.
- Set oven to 375°F. While heating, let chicken rest at room temperature for about 10 minutes.
- In oven-safe skillet, heat tablespoon olive oil over medium-high heat. Lightly dust chicken with flour and sear each side for 3 minutes until golden.
- Add butter and fresh rosemary sprigs to skillet. Pour in white wine and let bubble for 1 minute. Stir in heavy cream.
- Transfer skillet to preheated oven and bake for 25-30 minutes ensuring internal temperature reaches 165°F.
- Let chicken rest for 5 minutes after baking. Serve with sauce from pan.
