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Creamy Rosemary Chicken

Creamy rosemary chicken breasts in a skillet with herb cream sauce
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Juicy seared chicken breasts simmered in a rich rosemary cream sauce. A comforting one-pan dinner ready in just 30 minutes with simple everyday ingredients.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved lengthwise
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons unsalted butter (1/2 stick, divided)
  • 1/3 cup diced shallots
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup white wine (or additional low-sodium chicken broth)
  • 1 cup low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 1/2 cup heavy cream, at room temperature

Instructions

  1. Halve each chicken breast lengthwise to create 4 even-sized pieces. Whisk together flour, salt, and pepper in a shallow bowl. Dredge both sides of each piece in the flour mixture and set aside.
  2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 2 to 3 minutes per side until deep golden brown. Remove from the pan and set aside.
  3. Reduce heat to medium. Add the remaining 2 tablespoons butter, diced shallots, and fresh rosemary to the skillet. Saute for 2 to 3 minutes until the shallots soften and the rosemary is fragrant.
  4. Pour in the white wine and use a wooden spoon to scrape up all the golden brown bits from the bottom of the pan. Cook until the wine has mostly evaporated, about 2 minutes.
  5. Add the chicken broth, Dijon mustard, and room temperature heavy cream. Stir to combine. Season with extra salt and pepper if desired. Simmer for 2 to 3 minutes until the sauce begins to thicken slightly.
  6. Return the chicken to the skillet. Spoon sauce over each piece and cook for another 4 to 6 minutes until the sauce is creamy and the chicken reaches an internal temperature of 165 degrees F. Add a splash of broth if the sauce thickens too quickly.
  7. Serve immediately over mashed potatoes, pasta, or rice with extra sauce spooned over the top.

Notes

  • Always use room temperature heavy cream to prevent the sauce from separating. Pull it from the fridge 30 minutes before cooking.
  • Boneless, skinless chicken thighs are a great substitute for chicken breasts and stay juicy even with slightly longer cooking times.
  • For a lighter sauce, substitute half-and-half for the heavy cream.
  • Do not skip scraping the pan when adding the wine. Those browned bits build the foundation of the sauce flavor.

Nutrition

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