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 1/2″-3/4″ 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 Creamy Rosemary Chicken
My favorite sides 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. 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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Warm and cozy, this creamy rosemary chicken recipe is flavorful with fresh herbs and nicely browned chicken breasts. Serve on top of mashed potatoes or cauliflower with a simple roasted tomatoes for an easy and quick dinner.
- 2 tablespoons all purpose flour *See notes for gluten free
- 4 thin sliced boneless skinless chicken breasts, or pounded to 1/2-3/4" thickness
- 2 tablespoons olive oil
- kosher salt and pepper to taste
- 2 tablespoons butter
- 3-4 garlic cloves, minced
- 1/2 cup chicken broth *See notes for migraine-friendly suggestions
- 1 tablespoon fresh rosemary, minced
- 1/4 cup heavy cream *Carrageenan free for migraine-friendly
- 1 tablespoon fresh parsley, chopped
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.
- For gluten free, use either arrowroot powder or rice powder to coat your chicken breasts.
- It's important the chicken breasts are fairly thin so that they cook in the time recommended for the recipe.
- For migraine-friendly chicken broth, check out this recipe to make your own in an instant pot. Or these suggestions from Pantry Staples.