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.
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 salt, ¼ teaspoon 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 butter
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.
½ cup white wine
Add in the chicken broth, mustard, heavy cream, salt and pepper.
1 cup low sodium chicken broth, 2 tablespoons Dijon mustard, ½ cup 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 165℉ it is fully cooked.
Video
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.
Storage: Store creamy rosemary chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.