Description
This Rosemary Dijon Chicken recipe features tender boneless, skinless chicken breasts cooked to perfection in a flavorful Dijon mustard and rosemary sauce. Ready in just 25 minutes, it’s an easy and elegant weeknight dinner option that pairs beautifully with roasted potatoes or steamed vegetables.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt & black pepper, to taste
- 2 tbsp olive oil
Sauce
- 3 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 tbsp lemon juice
- ½ cup chicken broth
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper to enhance flavor.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear them for 4 to 5 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 165°F, ensuring they are fully cooked. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and chopped rosemary. Sauté for about 30 seconds until fragrant. Stir in the Dijon mustard, lemon juice, and chicken broth, then let the mixture simmer for 2 to 3 minutes until the sauce slightly thickens.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet. Spoon the sauce over them and cook for an additional 1 to 2 minutes to meld the flavors and heat through.
- Serve: Plate the chicken breasts and drizzle with the extra rosemary Dijon sauce from the skillet. This dish pairs wonderfully with sides like roasted potatoes or steamed vegetables for a complete, satisfying meal.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for safe consumption.
- For a dairy-free option, this recipe is already suitable as it contains no dairy ingredients.
- Fresh rosemary offers the best flavor, but dried rosemary can be used as a convenient substitute.
- Adjust seasoning to your taste, especially salt and pepper.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently to avoid drying out.
