4.3 from 80 votes
Creamy Rosemary Chicken Recipe
This creamy rosemary chicken is made with seared boneless, skinless chicken breasts coated in a seasoned flour crust, then simmered in a sauce featuring shallots, fresh rosemary, white wine, chicken broth, Dijon mustard, and heavy cream. The dish offers a tender, juicy chicken texture combined with a rich, fragrant sauce that has herbal and tangy notes from the mustard and rosemary. It works wonderfully as a main course for dinner, served alongside vegetables or starches.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
people
Calories:
394 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 394
% 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.