I’m definitely guilty of always seasoning my chicken the same way, but this creamy rosemary chicken has changed the game for me. It’s so simple, but incredibly rich, juicy, and flavorful. It honestly gets better with every bite, and my whole family can agree that this dish is a winner.
This creamy rosemary chicken recipe is perfect for busy weeknights but is fancy enough for a date night dinner. No matter when I make it, I’m always so glad I did. It’s a quick and easy one-pan recipe that gets dinner on the table lickety-split and makes cleanup a breeze!
What’s in This Creamy Rosemary Chicken Recipe?
- Chicken: I prefer to make this recipe with boneless, skinless chicken breasts, but thighs also work well.
- Flour: All-purpose flour helps the chicken brown in the pan.
- Butter: Unsalted butter helps the chicken and shallots brown without burning and adds richness to the dish.
- Shallots: Add a sweet and earthy flavor to the dish.
- Rosemary: Fresh rosemary adds a rich herbal flavor to the dish.
- White Wine: Adds a touch of acidity to balance the dish. If you don’t have wine or don’t drink, use more chicken broth.
- Chicken Broth: Makes the sauce rich and savory.
- Dijon Mustard: Adds a touch of tanginess to the sauce.
- Heavy Cream: Makes the sauce rich and creamy. Half-and-half also works for a lighter dish, or mix whole milk with with a bit of extra butter.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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 or in the microwave. I don’t recommend freezing this dish, as the sauce tends to separate once thawed.
Notes and Tips
- Sear your chicken in batches when you are doubling the recipe to ensure it cooks through.
- Check the temperature of your chicken before eating it. It needs to be at least 165°F.
Top Reader Review
“This was outstanding. The sauce was delicious!!” -Donna Marmen
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 divided (½ stick)
- 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
Instructions
- Halve each chicken breast lengthwise to create 4 even-sized pieces.2 boneless, skinless chicken breasts
- Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.¼ cup all-purpose flour, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- 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.
I cooked this for a group of 10 making sure I had the right amounts. It was a very big hit. Everyone loved it.
I’m so happy to hear that! Thanks for sharing, Barbara!
Dying to try this for Easter dinner! Is there any way I can do this in a crock pot?
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!
This was outstanding. The sauce was delicious!!
I’m so happy to hear you loved it, Donna!