A simple recipe that only requires one pan, this creamy rosemary chicken is flavorful and comforting. Rosemary and parsley compliment this creamy sauce that enhances pan-seared chicken breasts. It's the perfect dinner for a cozy night in!
A Simple Recipe
Lately I've been more tired than usual. I think I've overcommitted myself once again, something we all tend to do. This is particularly tough when you're also struggling with health issues. I know self-care is important, but at the same time I'm trying to be a good friend and grow a business, while finishing my first book. Add a bunch of fertility appointments to the mix and I'm just plain pooped. I'm tired of paying so much money for medications. Tired of cancelling and planning events. I'm just plain tired!
In these moments, I tend to reach for one pan recipes. We've all been there. Those busy weeknights when you're tired, but still want a really great and flavorful dish. That's where this creamy rosemary chicken comes in handy. It doesn't require many ingredients, and most are ones that we keep well-stocked anyway.
A good, deep pan is a cook's best friend. I have one from MadeIn that I just got a few months ago, but Lodge makes some really fantastic affordable ones. If you're new to cooking, I definitely recommend investing in one.
Preparing the Chicken Breasts
For this recipe I like to use thin sliced chicken breasts. Sometimes you can find these pre-made at your local butcher, but you can also buy regular chicken breasts and pound them out to be about ½"-¾" thick. This will help them cook much faster in the pan without any additional oven time. I prefer to use air-chilled organic chicken breasts because they don't retain water.
To do this, place your chicken breast between two sheets of wax paper and take a mallet to it. It helps to put something sturdy underneath, like a cutting board. Pound that chicken till it's the right thickness, and get some free therapy too!
Then you'll season both sides of your chicken breasts with kosher salt and pepper, and lightly dredge it in flour on both sides, shaking off any excess. You can use arrowroot powder or rice flour if you're making this gluten free. The flour allows the chicken to get a little more brown and crispy than it otherwise would.
How to Make Creamy Rosemary Chicken
You'll start by heating olive oil in the cast iron pan over medium-high heat until it's shimmering, but not smoking. Then place the chicken breast in the pan to sear. Leave it alone for at least 3 minutes and then check to see if it's a nice golden brown. That's how you'll know it's ready to flip.
The cream sauce comes together easily, and mostly uses broth instead of heavy cream. It's still decadent, but without being too heavy!! You will start with melted butter and a little bit of garlic, then add the broth to simmer. It's during this step you'll also add the rosemary and your house will literally smell like heaven!
After that the cream gets added and simmers down to create a thick and flavorful sauce.
Side Dishes for Chicken
My favorite sides for this creamy rosemary chicken recipe are simple ones - you must have at least something mashed or some rice to soak up the extra sauce! I love the idea of mashed potatoes, mashed cauliflower, or brown rice along with simple roasted tomatoes or broccoli.
Since this recipe cooks entirely on your stovetop, it can free up some oven space for these other items.
Other Easy Dinners
If you're looking for more easy and quick dinner ideas, I suggest trying out the following or my Creamy Sage Chicken. All of them cook in under 30 minutes or less and are simple to prepare. Because some nights you just need a really easy meal!
Mediterranean Baked Halibut
Pepita Crusted Salmon
Steak Salad with Grilled Peaches
Easy Chicken Marsala without Wine
Honey Garlic Chicken
Sumac Chicken Meatballs
Healthy Egg Roll Bowl
Corn, Zucchini, Goat Cheese Pasta
Pumpkin Sage Pasta
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Creamy Rosemary Chicken
Ingredients
- 2 tablespoons all purpose flour *See notes for gluten free
- 4 thin sliced boneless skinless chicken breasts, or pounded to ½-3/4" thickness
- 2 tablespoons olive oil
- kosher salt and pepper to taste
- 2 tablespoons butter
- 3-4 garlic cloves, minced
- ½ cup chicken broth
- 1 tablespoon fresh rosemary, minced
- ¼ cup heavy cream *Carrageenan free
- 1 tablespoon fresh parsley, chopped
Instructions
- Season both sides of chicken breasts with kosher salt and fresh pepper. Place 2 tablespoons of flour on a plate and lightly dust both sides of chicken, evenly coating. Shake off any excess.
- In a large frying pan, heat 2 tablespoons of olive oil over medium high heat until shimmering, but not smoking. Add chicken breasts and sear on the first side (don't peek!) about 3-4 minutes. Check to see if it's golden brown, then flip. Cook another 3-4 minutes and then place on a prepared metal cooling rack over paper towels. Cover chicken breasts with tin foil.
- In the same pan, add 2 tablespoons of butter (unless you have a lot of leftover oil), and melt over medium heat, scraping up some of the browned bits from the chicken. Add minced garlic and stir until softened and fragrant, about a minute. Then add chicken broth and fresh rosemary and bring to a simmer. Once slightly reduced, add the heavy cream and continue to simmer until thick enough to coat your stirring spoon. Taste and adjust any seasonings, adding salt and pepper as needed.
- Return the chicken breasts to the pan with the cream sauce and add chopped fresh parsley. Serve immediately.
Video
Notes
- For gluten free, use either arrowroot powder or rice powder to coat the chicken breasts.
- It's important the chicken breasts are fairly thin so that they cook in the time recommended for the recipe. Sometimes grocery stores will sell "thin sliced"! If not, pound out the chicken to be around ½" thick.
- For migraine-friendly chicken broth, check out chicken broth recipe to make your own in an instant pot. Or these suggestions from Pantry Staples.
Anonymous says
Has a decadent appeal while still made with healthy ingredients
Alicia says
Thank you!
Cheri says
I made this last night. So good and not hard to make. Added shallots , extra rosemary and made lots of sauce. Served with mashed potatoes and green beans. Will definitely make it again.
Donna Christine Mossholder says
Cant believe I had not tried this one yet. It was so easy and quick to make and super big hit with my family. My daughter said it better be on our meal rotation. We served it with mashed potatoes and asparagus. Definitely a keeper.
Emily Pratt says
Wow wow wow this was so good. Served it with mashed potatoes and asparagus and it was perfection. Thank you!
Rod McGregor says
Lovely recipe thank you. I served it with some couscous that had some added cumin and a dribble of sesame oil, some marrowfat peas and steamed courgettes. The breast like to have a little burn on them for the best flavour. Terrific. Good luck with the fertility stuff! I have four kids and only had to rub up against somebody on a bus for them to get pregnant. Don't try too hard, Nature has a way. XX
Tabitha says
So easy to make and so so tasty and satisfying! I don’t know how you do it Alicia! A crowd pleaser!
Alicia says
Thank you, Tabitha!
Brooke says
Absolutely delicious! My picky kids devoured this chicken - we have no leftovers. I’ll be sure to make a double batch next time. I also appreciate that it’s such a quick and easy recipe.
Alicia says
Thank you, Brooke!
Christina says
Love this recipe. I had to try this the first time as all the stores in my area only had dried rosemary. Trying it tonight with the fresh. I also add shallots to this as well for a little bit of that oniony flavor. It tastes great! Perfect to feed my whole family with some leftovers.
Tabitha says
This chicken dish is delicious. It doesn’t take long to make so you can make it on a weeknight after work. Flavorful and satisfying.
Alicia says
Thanks, Tabitha!
Helen says
This is so tasty, one of our favourites. Goes well with rice & vegetables
Alicia says
Thanks so much, Helen!
Lacy Pugh says
My whole family loves this recipe! I make it often. I love that it is super quick and easy to make!
Rebecca says
Quick weeknight meal that everyone loves!
Samantha M Padgett says
I just made this tonight for the first time - amazing!!!
Lisa says
Interesting that you mention the carrageenan in the cream. I am highly allergic but most people don’t even know what it is! I can’t find a lactose-free cream anymore that doesn’t have it in the ingredients. I have to either use lactose-free milk or oat cream. Very frustrating!
Alicia says
Ah, I think they use it because removing that thins the texture, so they're trying to thicken it and make it super creamy. That is frustrating!!
Leslie Springer says
This is the Best. Hubby and I love this chicken recipe. Very tasty. I make extra sauce to serve with biscuits or baked potatoes.
Alicia says
Thanks so much, Leslie!
Claire Newman says
Love this recipe. So quick and easy and delicious.
Emilie says
This was so good with mash potato