This recipe for rosemary and Dijon mustard chicken is a wonderful option for a surprisingly easy and quick dinner. This dish is tasty, flavorful, and it looks super elegant! It goes perfectly with rice and a fresh salad. We hope you’ll love it as much as we do!
The secret to success for this rosemary and Dijon mustard chicken is (as with most recipes) to use the best ingredients you can. Use a nice white wine that you actually enjoy drinking, and stay away from ones that are very sour, and use fresh rosemary.
If you prefer to cook the whole chicken breast without cutting it in two thinner pieces, you are most welcome to do so! We suggest cutting it because it makes it much easier and faster to cook and reduces the risk of over- or undercooking.
The recipe can also be made with boneless chicken thighs instead of breasts. This should make it a little bit easier to cook since you won’t need to cut them in half and also more flavorful. Just keep in mind that chicken thighs are more fatty than breasts, so you may want to use a lighter cream.
Finally, as mentioned above, the rosemary and Dijon mustard chicken is best served with a side that can be eaten with the sauce, such as rice or mashed potatoes, and with something green and fresh to contrast its richness. You’ll get a delicious and perfectly balanced meal!
Ingredients
- 2 chicken breasts
- 3 garlic cloves
- 1 tbsp olive oil
- 1 tbsp butter
- 2 sprigs fresh rosemary
- 1/2 cup white wine
- 3 tbsp Dijon mustard
- 3/4 cup cream: not heavy
- Salt & pepper
Instructions
- Chop the garlic and separate the rosemary needles from the stems.
- Cut the chicken breasts in half so you get two thinner pieces out of each breast, and season it with salt and pepper.
- In a pan, add the olive oil and butter and heat them up. Add the chicken breasts and fry for 4-5 minutes on each side, then remove from the pan.
- Lower the heat to medium, then add the rosemary to the pan and fry for 1 minute, then add the garlic and fry for 30 seconds. Add the wine and cook for 30 seconds more to let the alcohol evaporate, then add the Dijon mustard and mix all the ingredients well. Add the cream and mix again.
- Finally, add the chicken back to the pan and cook for 5 minutes over medium heat, allowing the sauce to reduce a bit. Add salt and pepper to taste. Ready!
Notes
- The recipe is for 2 servings.
- Prep time: 5 minutes.
- Cooking time: 15 minutes.
- The recipe uses cream with 7% fat content, but you may use lighter or heavier cream depending on your preference.
Similar recipes
If you like the rosemary and Dijon mustard chicken, you may also like the following recipes:
- Pork tenderloin with mustard sauce
- Creamy chicken and mushroom pasta
- Quinoa, cauliflower and ham salad
- Creamy pasta with chicken and garlic
- Honey mustard salad dressing
Rosemary and Dijon mustard chicken
Ingredients
- 2 chicken breasts
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 sprigs fresh rosemary
- ½ cup white wine
- 3 tbsp Dijon mustard
- ¾ cup cream not heavy
- salt & pepper
Instructions
- Chop the garlic and separate the rosemary needles from the stems.
- Cut the chicken breasts in half so you get two thinner pieces out of each breast, and season it with salt and pepper.
- In a pan, add the olive oil and butter and heat them up. Add the chicken breasts and fry for 4-5 minutes on each side, then remove from the pan.
- Lower the heat to medium, then add the rosemary to the pan and fry for 1 minute, then add the garlic and fry for 30 seconds. Add the wine and cook for 30 seconds more to let the alcohol evaporate, then add the Dijon mustard and mix all the ingredients well. Add the cream and mix again.
- Finally, add the chicken back to the pan and cook for 5 minutes over medium heat, allowing the sauce to reduce a bit. Add salt and pepper to taste. Ready!
Notes
- The recipe uses cream with 7% fat content, but you may use lighter or heavier cream depending on your preference.