Try this Creamy Rosemary Chicken when you want juicy, creamy chicken that gets better with each bite. Prepare this delicious entree with your favorite sides to have a full meal ready to eat.
Rosemary Chicken Recipe
If you always use the same seasonings on your chicken, and you would like a change, this Creamy Rosemary Chicken recipe is worth a try. It is flavorful and creamy, leaving you with juicy chicken that never gets dry. Serve it with your favorite sides!
This easy chicken recipe is perfect for busy weeknights but is fancy enough for a date night dinner. No matter when you make it, you are going to love this creamy chicken recipe.
Why You’ll Love this Creamy Rosemary Chicken Skillet:
- One pan meal: You are going to cook everything in a single skillet, which means less dishes for you to deal with when you finish cooking.
- Juicy chicken: You will never have to worry about eating dry chicken when you follow this recipe.
- Versatile main dish: The creamy taste of the chicken goes great with lots of sides that you can easily prepare, such as mashed potatoes, rice, and even pasta.
How to make this Creamy Rosemary Chicken Recipe
Be sure to see the recipe card below for full ingredients & instructions!
- Dredge your chicken in flour, salt and pepper.
- Add your chicken to melted butter and sear on both sides.
- Remove your chicken, add more butter, shallot, and rosemary to your skillet.
- Add your wine and then add your chicken broth, heavy cream, mustard, salt, and pepper to it.
- Put the chicken back and cook until sauce has thickened.
Can I double this recipe?
You can double this recipe if you have a large family and want to make sure each person gets enough chicken.
What can I use instead of heavy cream?
If you do not have heavy cream, combine milk with butter to create a homemade heavy cream. You can also use evaporated milk with butter or half-and-half to create a texture and taste that is a lot like heavy cream.
What sides go with rosemary chicken?
Several sides taste great with the Creamy Rosemary Chicken. You can prepare a side of egg noodles to go with the chicken, adding a bit of the sauce from the chicken on top of the noodles for more flavor.
If you do not want to have noodles, consider making mashed potatoes or a baked potato to eat with the chicken.
You can also serve this chicken with any of your favorite vegetables, such as carrots or broccoli.
Recipe Tips and Notes
- Check the temperature of your chicken before eating it. It needs to be at least 165 degrees F.
- Sear your chicken in batches when you are doubling the recipe to ensure it cooks through.
- If you do not have chicken breast, use chicken thighs. Make sure they are boneless and skinless.
The Creamy Rosemary Chicken is not hard to make. Not only is it delicious, but it is also convenient because you can prepare it in a single skillet without using a ton of pots and pans. It will quickly become a dinnertime favorite.
More Skillet Chicken recipes we love
- Creamy Lemon Chicken Skillet
- Honey Mustard Skillet Chicken
- Creamy Chicken Skillet
- Skillet Chicken Fajitas
- Smothered Chicken
- Lemon Pepper Chicken
- Creamy Sun Dried Tomato Skillet
- French Onion Chicken
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Creamy Rosemary Chicken Recipe
Ingredients
- 2 large boneless skinless chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons butter divided
- 1/3 cup diced shallots
- 2 tablespoons chopped fresh rosemary
- ½ cup white wine or low-sodium chicken broth
- 1 cup low sodium chicken broth
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- Salt and pepper
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. Sautee 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, salt and pepper.
- 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 165F, it is fully cooked.
Notes
- You can use chicken thighs in place of the breasts. Thighs take longer to cook, so adjust cooking time accordingly.
- Double the chicken for a larger meal! You may need to sear in batches.
You can use half and half in place of the heavy cream.
Barbara says
I cooked this for a group of 10 making sure I had the right amounts. It was a very big hit. Everyone loved it.
Becky Hardin says
I’m so happy to hear that! Thanks for sharing, Barbara!
Paula says
Dying to try this for Easter dinner! Is there any way I can do this in a crock pot?
Becky Hardin says
Hi, Paula! You won’t be able to bread the chicken in the flour, salt, and pepper mixture, but you could make this in a crockpot! Add everything (except the flour and heavy cream) to a crockpot and cook on high for 3-4 hours or low for 6-8 hours. Stir in the cream at the end!