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Rosemary Dijon Chicken

Simple elegant chicken seasoned with garlic, acidic Dijon mustard, and rosemary for a refined yet easy dinner
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts sizable, halved lengthwise
  • flour for coating
  • 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 cream or whipping cream
  • salt and pepper to season

Equipment

  • oven-safe skillet
  • Shallow dish or resealable bag for marinating
  • meat thermometer
  • whisk

Method
 

  1. Gather all fresh ingredients and measure Dijon mustard, lemon juice, and olive oil for balanced flavor.
  2. Combine mustard, lemon juice, oil, garlic, rosemary, and black pepper in a bowl. Whisk until smooth.
  3. Place chicken breasts in shallow dish or resealable bag. Pour marinade over chicken ensuring well coated. Refrigerate for at least 30 minutes.
  4. Set oven to 375°F. While heating, let chicken rest at room temperature for about 10 minutes.
  5. 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.
  6. Add butter and fresh rosemary sprigs to skillet. Pour in white wine and let bubble for 1 minute. Stir in heavy cream.
  7. Transfer skillet to preheated oven and bake for 25-30 minutes ensuring internal temperature reaches 165°F.
  8. Let chicken rest for 5 minutes after baking. Serve with sauce from pan.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Choose organic boneless breasts for tenderness. Cut breasts in half lengthwise for even cooking. Light flour coating creates delicate crispy crust. Use good-quality extra virgin olive oil. Fresh rosemary sprigs infuse aromatic earthy flavor. Dry white wine deglazes pan and adds acidity. Always marinate for at least 30 minutes for best flavor penetration.
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