I’m all about easy dinners that taste way fancier than the effort it takes to make them, and this creamy rosemary chicken has quickly become one of my go-to recipes. It’s rich, cozy, and full of flavor, but still simple enough to throw together on a weeknight. The juicy chicken paired with a silky rosemary cream sauce feels like something I’d order at a nice restaurant, but it only takes one pan and about 30 minutes at home. My family loves it, and honestly, it gets better with every bite.
Top Reader Reviews
I cooked this for a group of 10 making sure I had the right amounts. It was a very big hit. Everyone loved it.
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This was outstanding. The sauce was delicious!!
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Chicken with Rosemary Cream Sauce
This rosemary cream chicken is a one-pan wonder! Similar to my creamy garlic chicken, I lightly dredge juicy chicken breasts in seasoned flour and pan-sear them until golden, locking in flavor and juiciness. Coated in a luscious blend of shallots, fresh rosemary, Dijon mustard, white wine, chicken broth, and cream, this creamy rosemary chicken is aromatic and indulgent without being too heavy. I love serving this chicken over mashed potatoes, rice, or a bed of buttery noodles to soak up every drop of that rosemary cream sauce.
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Bloom Your Herbs for Maximum Flavor
Fresh rosemary is incredibly aromatic, but if you toss it straight into the creamy sauce, some of its flavor gets muted. My trick is to “bloom” the rosemary in fat first–in this case, I sauté it gently with the shallots in butter before adding any liquid. The fat brings out the rosemary’s essential oils, so the flavor infuses evenly throughout the sauce. This step gives you a richer, rounder herbal flavor with no bitterness.
Creamy Rosemary Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts (*)
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 tablespoons unsalted butter (½ stick, divided)
- ⅓ cup diced shallots
- 2 tablespoons chopped fresh rosemary
- ½ cup white wine (or more chicken broth**)
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- ½ cup heavy cream (room temperature***)
Instructions
- Halve each chicken breast lengthwise to create 4 even-sized pieces. Whisk together the flour, salt, and pepper in a shallow bowl.2 boneless, skinless chicken breasts, ¼ cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- 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.4 tablespoons unsalted butter
- Add in the remaining butter, shallot, and rosemary. Saute until the shallots soften.4 tablespoons unsalted butter, ⅓ cup diced shallots, 2 tablespoons chopped fresh rosemary
- Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.½ cup white wine
- Add in the chicken broth, mustard, heavy cream, and extra salt and pepper, if desired.1 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, ½ cup heavy cream
- 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
- Pull your cream out of the fridge while you prep the chicken. Cold cream can shock the sauce and cause it to separate, but room-temperature cream blends in smoothly and gives you that silky finish.
- Sear your chicken in batches when you are doubling the recipe to ensure it cooks through.
- When you add the wine (or broth), scrape up all the golden brown bits from the pan. That’s where a lot of the flavor lives, and it makes your rosemary cream sauce taste richer and deeper.
- Let the sauce bubble gently for a couple of minutes before returning the chicken to the pan. This reduces slightly and concentrates the flavor, giving you a creamier, more flavorful sauce.
- Check the temperature of your chicken before eating it. It needs to be at least 165°F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Creamy Rosemary Chicken Step by Step
Prep: Bring the heavy cream to room temperature while you prep the chicken. Halve 2 boneless, skinless chicken breasts lengthwise to create 4 even-sized pieces. Whisk together ¼ cup of all-purpose flour, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper in a shallow bowl.
Dredge the Chicken: Coat both sides of each chicken breast evenly in the flour mixture. Set aside. The flour will help the chicken get a nice crust when you sear it.
Sear the Chicken: Melt 2 tablespoons of unsalted butter in a large skillet set over medium-high heat. Add in the floured chicken breasts and sear on both sides until golden. Remove from the pan and set aside. You don’t need to cook the chicken through at this point. We’re just trying to get a nice crispy sear on the outside.
Sauté the Aromatics: Add in the remaining 2 tablespoons of unsalted butter, ⅓ cup of diced shallots, and 2 tablespoons of chopped fresh rosemary. Sauté until the shallots soften and the rosemary turns fragrant.
Deglaze the Pan: Add in ½ cup of white wine (or chicken broth), and cook until evaporated, scraping the brown bits from the bottom of the pan. This adds so much savory depth to the sauce.
Make the Sauce: With the heat on low, add in 1 cup of low-sodium chicken broth, 2 tablespoons of Dijon mustard, ½ cup of room-temperature heavy cream, and extra salt and pepper, if desired. It’s important to use room-temperature heavy cream so that the temperature change doesn’t shock the cream, as this could curdle the sauce.
Simmer the Sauce: Stir everything well to combine, turn the heat up to medium, and simmer for 2-3 minutes until the sauce slightly thickens.
Cook the Chicken: Add the seared chicken breasts back into the skillet. Simmer everything until the sauce thickens and the chicken is warmed through to 165°F. If your chicken pieces are particularly thick, you may want to cover the skillet to trap in more heat and moisture. Serve the chicken with plenty of creamy rosemary sauce spooned over top. I love it with rice or mashed potatoes to soak up all that sauce!
How to Store and Reheat
Store leftover creamy rosemary chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat, stirring frequently, until warmed through. Alternatively, you can microwave individual portions in 30-second increments until warmed through.
I do not recommend freezing this dish, as the rosemary cream sauce tends to separate once thawed.
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