Creamy Rosemary Chicken Recipe
User Reviews
4.3
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
394 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Rosemary Chicken Recipe
Description
Creamy Rosemary Chicken Recipe begins by halving chicken breasts and dredging them in a flour, salt, and pepper mixture, which helps create a light crust when seared. The chicken is pan-fried in butter until golden, then set aside while the sauce is prepared. Shallots and fresh rosemary are sautéed in the same pan, releasing aromatic flavors. White wine deglazes the pan, lifting fond from the bottom and adding acidity to the sauce. Chicken broth, Dijon mustard, and heavy cream are stirred in and simmered until thickened.
The chicken is returned to the skillet to finish cooking and absorb the sauce, remaining tender and juicy. The final temperature ensures safe cooking without drying out the meat. This dish pairs well with mashed potatoes, rice, or steamed vegetables, complementing its creamy and herbaceous sauce.
For storage, refrigerate leftovers in an airtight container for up to three days. Reheat gently to avoid curdling the cream or drying the chicken. Adjust seasoning at the end for balanced flavor.
Ingredients
- 2 chicken breast boneless, skinless
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 4 tablespoons butter divided (½ stick, unsalted
- ⅓ cup shallot diced
- 2 tablespoons rosemary chopped, fresh
- ½ cup white wine or more chicken broth
- 1 cup chicken broth low-sodium
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
Instructions
- Halve each chicken breast lengthwise to create 4 even-sized pieces.
- Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
- Add in the remaining butter, shallot, and rosemary. Saute until the shallots soften.
- Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
- Add in the chicken broth, mustard, heavy cream, and extra salt and pepper, if desired.
- Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. When the chicken reaches an internal temperature of 165℉ it is fully cooked.
Notes
- Store cooked creamy rosemary chicken in an airtight container in the refrigerator for up to 3 days.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 938mg | 39% |
| Potassium | 606mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
