Description
This creamy rosemary Dijon chicken is a rich, flavorful dish that combines tender seared chicken with a velvety, herb-infused sauce. The bold flavors of Dijon mustard, fresh rosemary, and garlic create a perfect balance of tangy, creamy, and savory goodness. Ideal for both weeknight dinners and special occasions, this dish pairs wonderfully with mashed potatoes, pasta, or roasted vegetables.
Ingredients
- Boneless, skinless chicken breasts
- Salt
- Ground black pepper
- Unsalted butter
- Shallot, finely chopped
- Garlic cloves, minced
- Dry white wine
- Dijon mustard
- Honey
- Fresh rosemary leaves, chopped
- Whole milk plain yogurt
Instructions
- Season the Chicken: Sprinkle both sides of the chicken breasts with salt and ground black pepper.
- Sear the Chicken: In a large skillet, melt unsalted butter over medium heat. Add the seasoned chicken breasts and cook until golden brown on both sides and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Sauce Base: In the same skillet, add the finely chopped shallot and minced garlic. Sauté until translucent and fragrant.
- Deglaze the Pan: Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer until the liquid is reduced by half.
- Create the Creamy Sauce: Stir in the Dijon mustard, honey, and freshly chopped rosemary leaves. Mix well to combine. Reduce the heat to low and add the whole milk plain yogurt, stirring until the sauce is smooth and creamy.
- Combine and Serve: Return the cooked chicken breasts to the skillet, coating them with the creamy rosemary Dijon sauce. Let them warm through for a few minutes. Serve hot, garnished with additional rosemary if desired.
Notes
- For a richer sauce, substitute yogurt with heavy cream.
- If using chicken thighs, increase the cooking time slightly.
- To make it dairy-free, use coconut cream instead of yogurt.
- Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: French-Inspired