Tender chicken breasts in a creamy Dijon mustard and rosemary sauce with shallots, garlic, white wine, honey, and whole milk yogurt.
Have you ever thrown a bunch of random ingredients together and somehow ended up with something amazing? That’s exactly how this Creamy Rosemary Dijon Chicken was born. It was one of those nights—the fridge was almost empty, and my brain was on autopilot. I spotted a sad little sprig of rosemary, a bit of yogurt, and some leftover wine. Not exactly inspiring, right? But let me tell you, the magic that happened in that skillet still surprises me. The smell alone had my husband wandering into the kitchen, asking, “What’s cooking?” And when my kids asked for seconds (seriously, this never happens), I knew I had stumbled onto a winner. Now it’s my go-to comfort recipe for those nights when I need something cozy but also kind of fancy. You know, the best of both worlds.
Why You’ll Love This Creamy Rosemary Dijon Chicken Recipe?
This recipe isn’t just about taste (though it’s phenomenal). It’s about how it makes you feel. The chicken is juicy, tender, and smothered in a sauce that’s both rich and light—thank you, yogurt. The tanginess of Dijon, the sweetness of honey, and the earthy kick of rosemary all come together like a little flavor symphony. And here’s the best part: it’s quick. Like, weeknight dinner quick. Yet it’s also impressive enough to serve when you’ve got company coming over. Basically, it’s a unicorn dish.
Ingredient Notes:
Alright, let’s talk ingredients. Every single one of these plays a role—no fillers here. Here’s why they’re all MVPs:
- Chicken Breasts: Boneless and skinless, these are like a blank canvas. Prefer thighs? You do you. They’ll add even more juiciness.
- Shallots: These are like onions’ sweeter, more refined cousins. They add a gentle flavor without stealing the spotlight.
- Garlic: I mean, it’s garlic. Need I say more?
- Dry White Wine: A splash of wine makes the sauce fancy…but not fussy. Use something you’d actually drink—because life’s too short for bad wine.
- Dijon Mustard: This is the tangy hero of the sauce. Skip the yellow mustard, okay? It’s not the vibe.
- Honey: Just a little sweetness to balance everything out. Trust me, it’s worth it.
- Rosemary: Fresh is best. Its piney, aromatic goodness takes this dish to the next level.
- Whole Milk Yogurt: This is the secret to a creamy sauce that doesn’t feel heavy. Plus, it adds a little tang.
Pro Tip: Taste as you go! The sauce should make you want to grab a spoon and eat it straight from the pan. (No judgment.)
How To Make Creamy Rosemary Dijon Chicken?
- Season the Chicken: Start with salt and pepper. It seems simple, but this step sets the stage for all the flavor to come.
- Sear the Chicken: Melt some butter in a skillet until it’s bubbling and golden. Sear the chicken until it’s beautifully browned on both sides. You’re not cooking it all the way through yet—patience, my friend. Remove and set it aside.
- Make the Aromatics: Lower the heat a bit and toss in your shallots and garlic. Let them soften and fill your kitchen with their heavenly aroma. This is the moment you’ll start feeling like a pro chef.
- Deglaze the Pan: Pour in that white wine and scrape up all the golden bits stuck to the skillet. Those little bits? Pure flavor gold.
- Build the Sauce: Stir in the Dijon mustard, honey, and some of that fresh rosemary. Let it bubble and thicken just a little—we’re going for silky, not gloopy.
- Cook the Chicken: Nestle the chicken back into the skillet, cover it, and let it simmer gently. Check it with a thermometer if you’re unsure (165°F is the magic number).
- Finish with Yogurt: Once the chicken’s cooked, take the skillet off the heat and stir in the yogurt. It’ll make the sauce creamy without splitting. Fancy, huh?
- Serve It Up: Plate the chicken, spoon the sauce over it generously, and sprinkle with a little extra rosemary. Take a moment to admire your masterpiece before digging in.
Storage Options:
If you’ve got leftovers (lucky you), here’s how to handle them:
- Refrigerate: Pop it in an airtight container and keep it in the fridge for up to 3 days. Reheat gently to keep the sauce creamy.
- Freeze: Yep, you can freeze this. Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Variations and Substitutions:
Want to make it your own? Here’s how:
Want To Save This Recipe?
- Herbs: Swap rosemary for thyme or even a pinch of dried Italian herbs.
- Protein: Try pork chops, turkey cutlets, or even salmon fillets. Each one brings something different to the table.
- Dairy-Free: Coconut milk or a cashew cream substitute works like a charm.
- No Wine?: Chicken broth with a splash of lemon juice or apple cider vinegar does the trick.
What to Serve with Creamy Rosemary Dijon Chicken?
This dish is a team player, and it pairs beautifully with:
- Mashed Potatoes: For soaking up every last drop of that sauce.
- Steamed Veggies: Broccoli, green beans, or even roasted asparagus.
- Crusty Bread: Perfect for scooping up the sauce when the chicken’s gone.
- Wild Rice: Adds a nutty, earthy vibe that complements the creamy sauce.
Frequently Asked Questions:
Got questions? Let’s tackle them!
Can I make this ahead of time?
Yes! Cook the chicken and sauce separately, then reheat and combine just before serving. Easy peasy.
What can I use instead of white wine?
No wine? No problem. Chicken broth with a little lemon juice or vinegar works great.
Can I double the recipe?
Of course! Just brown the chicken in batches so everything cooks evenly.
So, what do you think? Ready to give it a go? If you make this, I’d love to hear how it turned out. Tag me in your pics—I’m already jealous of your dinner!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Rosemary Dijon Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp unsalted butter
- 1/4 cup finely chopped shallot
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 1 tbsp Dijon mustard
- 2 tsp honey
- 2 tsp freshly chopped rosemary leaves
- 1/2 cup whole milk plain yogurt
Instructions
Prepare the Chicken:
- Season the chicken breasts evenly with salt and ground black pepper. Set aside to allow the seasoning to infuse.
Sear the Chicken:
- Heat a large skillet over medium-high heat. Add the butter and allow it to melt until foamy. Carefully place the chicken breasts into the skillet and cook for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
Sauté the Aromatics:
- Reduce the heat to medium. Add the chopped shallot and minced garlic to the skillet. Sauté for 1-2 minutes, stirring frequently, until the shallots are softened and fragrant.
Deglaze the Pan:
- Pour in the white wine to deglaze the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add depth to the sauce.
Create the Sauce:
- Stir in the Dijon mustard, honey, and 1 teaspoon of the chopped rosemary. Mix well to ensure the ingredients are fully combined and bring the mixture to a gentle simmer.
Cook the Chicken:
- Return the chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to medium-low, cover, and cook for 8-12 minutes, or until the chicken reaches an internal temperature of 165°F.
Incorporate the Yogurt:
- Once the chicken is cooked, remove the skillet from the heat. Stir in the yogurt, blending it gently into the sauce to achieve a smooth and creamy consistency. Avoid reheating after adding the yogurt to prevent curdling.
Garnish and Serve:
- Plate the chicken and generously spoon the sauce over the top. Sprinkle the remaining rosemary over the dish for a fresh, aromatic finish. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
