Creamy Rosemary Dijon Chicken
Tender chicken breasts simmered in a creamy Dijon mustard and rosemary sauce, complemented by garlic, shallots, white wine, and yogurt. Perfect for both weeknight dinners and special occasions.
4 Servings
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
To make this recipe gluten-free, substitute the white wine with gluten-free chicken broth or a splash of apple cider vinegar. Ensure all ingredients, particularly the Dijon mustard, are certified gluten-free.