Creamy Dijon and Rosemary Chicken Skillet Recipe

Why you’ll love it

Dijon mustard brightens the sauce while rosemary adds a woodsy aroma. Combined with white wine and heavy cream, these flavors create a silky sauce that coats juicy chicken cutlets. Ready in roughly half an hour, this dish is fast, impressive, and ideal for both weeknights and casual entertaining.

What you’ll need

• Chicken – two large breasts cut in half lengthwise so they cook quickly and evenly
• Flour – for dredging to give the cutlets a light crust
• Olive oil and butter – for sautéing
• Rosemary – fresh sprigs, with the needles removed for the pan
• White wine – a dry white like sauvignon blanc or pinot grigio (drinkable, not cooking wine)
• Garlic – minced; add more if you like a stronger garlic flavor
• Dijon mustard – gives the sauce its signature tang
• Heavy cream – for a rich, silky finish

How to make rosemary Dijon chicken

Overview — full ingredient amounts and instructions are in the recipe card below.

Warm the olive oil and butter in a large skillet over medium-high heat. Slice each chicken breast in half lengthwise so you have four thin cutlets, then dredge both sides lightly in flour. Sear the cutlets 5 minutes per side until golden and cooked through, then transfer to a plate. Remove rosemary needles from their stems and fry them in the skillet for about a minute to release their aroma.

Add the minced garlic, white wine, and Dijon mustard to the pan and stir until smooth. Pour in the heavy cream, return the chicken to the skillet, and simmer over medium-low heat for 8–10 minutes until the sauce thickens and the chicken registers 165°F internally. Season with salt and pepper to taste and serve.

Substitutions and variations

• Swap herbs or mustard styles for a different profile — creamy herb or honey mustard versions work well.
• Avoid using lower-fat creams as they can separate; heavy cream gives the best silky texture.
• If you prefer not to use wine, substitute an equal amount of chicken broth.

What to serve with rosemary Dijon chicken

• Starches: rice, risotto, roasted red potatoes, or garlic mashed potatoes — the sauce is excellent spooned over them.
• Vegetables: creamed corn, roasted Brussels sprouts, steamed broccolini, or green beans.
• Salad: a simple arugula salad dressed with a light vinaigrette or a creamy balsamic dressing balances the richness.

Leftovers and storage

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat gently over low heat so the sauce stays smooth.
• Freezing is not recommended for creamy sauces, as texture can change after thawing.