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+ servings
5 from 5 votes
chicken breasts in a pan with cream sauce and tomatoes in a small white dish
Creamy Rosemary Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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.

Course: Dinner
Cuisine: American
Keyword: Creamy Rosemary Chicken
Servings: 4 people
Calories: 311 kcal
Author: The Dizzy Cook
  • 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
  1. 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.

  2. 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.

  3. 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.

  4. Return the chicken breasts to the pan with the cream sauce and add chopped fresh parsley. Serve immediately.

Recipe Notes
  • 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.
Nutrition Facts
Creamy Rosemary Chicken
Amount Per Serving (1 chicken breast)
Calories 311 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 108mg36%
Sodium 295mg13%
Potassium 462mg13%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 442IU9%
Vitamin C 4mg5%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.