Introduction

This Rosemary Chicken recipe is a simple yet elegant dish perfect for weeknight dinners or special occasions. Tender chicken cutlets are cooked in a creamy rosemary and garlic sauce that’s flavorful and comforting.

The image shows a black pan filled with a creamy, light yellow sauce sprinkled with small green rosemary leaves. In the pan are three pieces of chicken breast cooked to golden brown with a slightly crispy texture on top, covered partially by the sauce. A shiny silver spoon rests inside the pan, dipped into the sauce, reflecting the creamy texture. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts (cut in half lengthwise)
Flour (for dredging)
1 tablespoon olive oil
1 tablespoon butter
3 sprigs fresh rosemary
1/2 cup white wine
3 cloves garlic (minced)
3 tablespoons Dijon mustard
1 cup heavy/whipping cream
Salt & pepper (to taste)

Instructions

Step 1: Heat the olive oil and butter over medium-high heat in a large skillet until the butter is melted and the oil is shimmering.
Step 2: Cut each chicken breast in half lengthwise to create four thinner cutlets. Dredge each piece lightly in flour, shaking off any excess.
Step 3: Fry the chicken cutlets in the hot skillet for about 5 minutes per side, or until golden brown and mostly cooked through. Remove the chicken from the pan and set aside.
Step 4: Remove the rosemary needles from the stems and add them to the skillet. Cook for about one minute until fragrant, stirring occasionally.
Step 5: Pour in the white wine, then add the minced garlic and Dijon mustard. Stir continuously until the sauce is smooth and well combined.
Step 6: Stir in the heavy cream and return the chicken cutlets to the pan. Simmer over medium-low heat for 8 to 10 minutes, or until the chicken is cooked through and the sauce has thickened.
Step 7: Season with salt and pepper to taste, then serve immediately.

Tips & Variations

For a richer flavor, use half-and-half instead of heavy cream, but reduce the cooking time slightly to prevent curdling.
Substitute fresh rosemary with 1 teaspoon dried rosemary if fresh is unavailable, adding it with the wine.
Serve this dish with mashed potatoes or steamed vegetables to soak up the creamy sauce.
To add a bit of heat, sprinkle a pinch of red pepper flakes when cooking the rosemary.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain sauce consistency. Avoid high heat when reheating cream-based sauces to prevent separation.

How to Serve

The image shows three large pieces of golden brown chicken breasts in a black pan, covered with a thick creamy sauce that is light beige in color. Some fresh rosemary leaves are scattered on top of the chicken and sauce, adding green accents. There are small specks of black pepper sprinkled across the dish, enhancing the texture. A shiny silver spoon rests in the sauce on the left side of the pan. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used. They will be juicier but may require slightly longer cooking time to ensure they are fully cooked.

What if I don’t have white wine on hand?

You can substitute chicken broth or a combination of broth and a splash of white wine vinegar to maintain the acidity and flavor depth in the sauce.