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.
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.