This creamy rosemary chicken recipe is perfect for busy weeknights but is fancy enough for a date night dinner. No matter when I make it, I’m always so glad I did. It’s a quick and easy one-pan recipe that gets dinner on the table lickety-split and makes cleanup a breeze!
What’s in This Creamy Rosemary Chicken Recipe?
Chicken: I prefer to make this recipe with boneless, skinless chicken breasts, but thighs also work well. Flour: All-purpose flour helps the chicken brown in the pan. Butter: Unsalted butter helps the chicken and shallots brown without burning and adds richness to the dish. Shallots: Add a sweet and earthy flavor to the dish. Rosemary: Fresh rosemary adds a rich herbal flavor to the dish. White Wine: Adds a touch of acidity to balance the dish. If you don’t have wine or don’t drink, use more chicken broth. Chicken Broth: Makes the sauce rich and savory. Dijon Mustard: Adds a touch of tanginess to the sauce. Heavy Cream: Makes the sauce rich and creamy. Half-and-half also works for a lighter dish, or mix whole milk with with a bit of extra butter.
How to Store and Reheat
Store leftover creamy rosemary chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat or in the microwave. I don’t recommend freezing this dish, as the sauce tends to separate once thawed.
Notes and Tips
Sear your chicken in batches when you are doubling the recipe to ensure it cooks through. Check the temperature of your chicken before eating it. It needs to be at least 165°F.
