Creamy Rosemary Chicken Recipe

4.30 from 40 votes

This creamy rosemary chicken gets better with every bite! Juicy seared chicken breasts simmered in rosemary cream sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 421kcal

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.

*Boneless, skinless thighs also work.

**I recommend something light and crisp, like Sauvignon Blanc, Pinot Grigio, Riesling, or Chardonnay.

***Half-and-half also works for a lighter dish, or mix whole milk with a bit of extra butter.

Tips:

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.

Storage: Store creamy rosemary chicken in an airtight container in the refrigerator for up to 3 days.