Easy Rosemary Dijon Chicken Recipe!

Oh, honey, let me tell you about Rosemary Dijon Chicken! The very first time I made it, my youngest, Leo, was going through his “I only eat beige food” phase. I was desperate for something that wasn’t chicken nuggets or plain pasta, and I stumbled upon a basic Dijon mustard chicken recipe. I thought, “Well, let’s see if I can jazz this up a bit!” I had a beautiful rosemary bush practically exploding in my garden, and something told me that rosemary and Dijon were just meant to be together.

The aroma that filled my kitchen that day… chef’s kiss! It was herby, tangy, and so inviting. Even Leo cautiously sniffed the air. That night, he actually ate a whole piece of chicken, and I swear, I almost cried tears of joy! From that moment on, Rosemary Dijon Chicken became a staple in our house. We’ve had it on busy weeknights, for casual Sunday dinners, and even dressed it up a little for company. There have been mishaps, of course – like the time I accidentally grabbed the spicy brown mustard instead of Dijon (whoops!), but we’ve learned from them.

Now, I’m excited to share my family’s favorite Rosemary Dijon Chicken recipe with you. It’s a dish that fits perfectly into my philosophy of cooking: simple, flavorful, and made with love. It’s not fancy, it’s not complicated, but it’s incredibly satisfying. It’s the kind of meal that brings everyone to the table, talking and laughing. Whether you’re a seasoned cook or just starting out, I promise you can make this Rosemary Dijon Chicken. So, grab your apron, and let’s get cooking!

Alright, let’s gather our ingredients. I like to keep things simple, so you’ll find that most of these are pantry staples. This recipe is easily adaptable, so feel free to make it your own! Here’s what I use for my Rosemary Dijon Chicken:

• 4 boneless, skinless chicken breasts (about 6 ounces each): I always opt for organic, free-range chicken when I can. I really do think it makes a difference in the flavor and texture. Plus, I feel better about feeding it to my family. If you’re using frozen chicken, make sure to thaw it completely before you start.
• 1/4 cup Dijon mustard: Now, this is key! I always use a good quality Dijon mustard for my Rosemary Dijon Chicken. The flavor is so much richer and more complex than the cheaper stuff. My go-to brand is Maille, but use whatever you prefer.
• 2 tablespoons olive oil: Extra virgin olive oil is my preference, but you can use avocado oil or any other neutral oil you like.
• 2 tablespoons fresh rosemary, chopped: Fresh rosemary is essential for that amazing aroma and flavor. If you don’t have fresh, you can use dried, but use only about 1 teaspoon, as dried herbs are more potent. When making Rosemary Dijon Chicken, fresh rosemary really makes a difference.
• 2 cloves garlic, minced: Fresh garlic is always best, but in a pinch, you can use garlic powder. Use about 1/2 teaspoon of garlic powder if you don’t have fresh garlic.
• 1 tablespoon lemon juice: Adds a nice brightness to the dish. I prefer fresh lemon juice, but bottled works fine too.
• 1/2 teaspoon salt: I use sea salt, but any kind of salt will do.
• 1/4 teaspoon black pepper: Freshly ground black pepper is always best, but pre-ground is fine too.

A Rosemary Dijon Chicken trick I learned from my grandmother is to let the chicken sit in the marinade for at least 30 minutes, or even better, overnight. The longer it marinates, the more flavorful and tender it will be! And if you’re really short on time, you can even skip the marinating step altogether – it will still be delicious.

When shopping for this Dijon mustard chicken recipe, look for chicken breasts that are uniform in size and thickness. This will help them cook evenly. You can usually find fresh rosemary in the produce section of your grocery store. It keeps well in the fridge for about a week if you wrap it in a damp paper towel. As for cost-saving tips, buying chicken in bulk and freezing it is a great way to save money. You can also grow your own rosemary! It’s a very easy herb to grow, even in a small pot on your windowsill.

Okay, friend, let’s get to the fun part – actually making this Rosemary Dijon Chicken! Trust me, it’s easier than it looks. Just follow these simple steps, and you’ll have a delicious and healthy meal on the table in no time. This **herb mustard chicken recipe** will quickly become a family staple.

1. Prepare the Marinade: In a medium bowl, whisk together the Dijon mustard, olive oil, chopped rosemary, minced garlic, lemon juice, salt, and pepper. Make sure everything is well combined. This is where that wonderful aroma starts to fill your kitchen! The rosemary and Dijon working together smell divine.
2. Marinate the Chicken: Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful it will be. I learned the hard way with Rosemary Dijon Chicken that marinating is key! It makes a HUGE difference in the final product.
3. Preheat Your Oven (or Pan): Preheat your oven to 375°F (190°C). Alternatively, if you prefer pan-fried rosemary chicken, heat a tablespoon of olive oil in a large skillet over medium-high heat.
4. Bake (or Pan-Fry) the Chicken: For baked dijon chicken, place the marinated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If pan-frying, remove the chicken from the marinade (discard the marinade) and cook for 5-7 minutes per side, or until cooked through. Don’t worry if your Rosemary Dijon Chicken gets a little browned on the edges – that’s just extra flavor!
5. Rest the Chicken: Once the chicken is cooked, remove it from the oven (or skillet) and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
6. Serve and Enjoy: Now, the best part! Serve your delicious Rosemary Dijon Chicken with your favorite sides. See my serving suggestions below for some ideas.

In my kitchen, Rosemary Dijon Chicken usually takes about 30 minutes to prep and cook, not including the marinating time. While the Rosemary Dijon Chicken is cooking, I like to throw together a quick salad or steam some veggies. And if I’m feeling ambitious, I’ll even make a batch of roasted potatoes. The aroma of your Rosemary Dijon Chicken should smell like a blend of savory herbs, tangy mustard, and a hint of garlic. It’s heavenly! A family-tested Rosemary Dijon Chicken shortcut is to use pre-minced garlic and pre-chopped rosemary. It saves so much time on busy weeknights!

Okay, so you’ve got this beautiful, fragrant Rosemary Dijon Chicken. Now, what do you do with it? Well, let me tell you, the possibilities are endless! My family loves this Rosemary Dijon Chicken when I serve it with roasted vegetables like broccoli, carrots, and Brussels sprouts. The sweetness of the roasted veggies pairs perfectly with the tangy, savory chicken.

Here are some of my other go-to side dishes that pair with this amazing **herb mustard chicken recipe**:

• Quinoa or Rice: A simple and healthy grain is always a good choice. I like to cook my quinoa in chicken broth for extra flavor.
• Mashed Potatoes: Creamy mashed potatoes are a classic comfort food that goes great with Rosemary Dijon Chicken. Try adding some roasted garlic or herbs to your mashed potatoes for extra flavor.
• Green Salad: A fresh green salad with a simple vinaigrette is a light and refreshing side dish that complements the richness of the chicken.
• Asparagus: Grilled or roasted asparagus is a quick and easy side dish that’s packed with nutrients.

This Rosemary Dijon Chicken is perfect for a weeknight dinner, a casual weekend lunch, or even a potluck. It’s also a great option for meal prepping. If you have extra Rosemary Dijon Chicken, you can slice it up and add it to salads, sandwiches, or wraps. You can even shred it and use it as a topping for pizza or pasta.

Friends always ask for this Rosemary Dijon Chicken recipe whenever I make it for them! I even had one friend tell me it was the best chicken she had ever tasted (blush!). If you’re looking for inspiration, consider the Sheet Pan Lemon Rosemary Dijon Chicken and Potatoes with Feta.

As for presentation tips, I like to slice the chicken on the bias and arrange it artfully on a plate. Then, I drizzle it with a little bit of the pan juices or a squeeze of fresh lemon juice. And don’t forget to garnish with a sprig of fresh rosemary!

Okay, let’s tackle some of the most common questions I get about Rosemary Dijon Chicken. I’ve made this recipe so many times, I feel like I could do it in my sleep! Here are some of the things people often ask:

1. Can I use chicken thighs instead of chicken breasts for this Rosemary Dijon Chicken recipe? Absolutely! Chicken thighs are a great option if you prefer dark meat. They’re also a bit more forgiving than chicken breasts, so they’re less likely to dry out. Just be sure to adjust the cooking time accordingly. You’ll need to cook them for a bit longer, until the internal temperature reaches 175°F (80°C).
2. I don’t have fresh rosemary. Can I use dried rosemary for this Herb mustard chicken recipe? Yes, you can, but keep in mind that dried herbs are more potent than fresh herbs. As a general rule, use about 1/3 of the amount of dried herbs as you would fresh herbs. So, for this recipe, use about 1 teaspoon of dried rosemary instead of 2 tablespoons of fresh rosemary.
3. Can I make this Rosemary Dijon Chicken ahead of time? Yes! This is a great make-ahead meal. You can marinate the chicken up to 24 hours in advance. You can also cook the chicken ahead of time and store it in the fridge for up to 3 days. When you’re ready to serve, simply reheat it in the oven or microwave.
4. My Rosemary Dijon Chicken is always dry. What am I doing wrong? The most common reason for dry chicken is overcooking it. Use a meat thermometer to ensure that the chicken reaches an internal temperature of 165°F (74°C). Also, make sure you’re not cooking it for too long. Chicken breasts can dry out quickly if overcooked. Marinading the chicken also helps to keep it moist and tender.
5. Can I grill this Dijon mustard chicken recipe? Yes, grilling is a great way to cook this chicken! Preheat your grill to medium-high heat. Remove the chicken from the marinade (discard the marinade) and grill for 5-7 minutes per side, or until cooked through.
6. What other herbs can I use in this Rosemary Dijon Chicken recipe? Feel free to experiment with other herbs! Thyme, oregano, and sage all pair well with Dijon mustard and chicken.
7. Can I add vegetables to the baking sheet when making this Baked dijon chicken? Yes, you can! Adding vegetables to the baking sheet is a great way to make this a one-pan meal. I like to add broccoli, carrots, and potatoes. Just be sure to cut the vegetables into bite-sized pieces so they cook evenly with the chicken.

You know what I do when my Rosemary Dijon Chicken starts to brown too quickly in the oven? I tent it with foil. That helps to prevent it from burning while still allowing it to cook through. This herb mustard chicken recipe is a great way to use up extra herbs you have. If you are looking for another way to use chicken then perhaps my turmeric chicken soup recipe will be just what you need.

This Rosemary Dijon Chicken recipe isn’t just a meal; it’s a memory maker. It’s a simple dish that has brought so much joy to my family and me. It’s the kind of recipe that I know I’ll be passing down to my children and grandchildren. It is so amazing when made as One Pan Roasted Rosemary Mustard Chicken – Catz in the Kitchen!

My Rosemary Dijon Chicken Pro Tips:

• Don’t skip the marinade! It really makes a difference in the flavor and tenderness of the chicken.
• Use a meat thermometer! It’s the best way to ensure that your chicken is cooked through without being overcooked.
• Let the chicken rest! This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Over the years, I’ve experimented with different variations of this Rosemary Dijon Chicken recipe. My husband, Marco, loves it with a little bit of honey added to the marinade for a touch of sweetness. My daughter, Sofia, prefers it with a squeeze of lemon juice on top. And Leo, well, he’s just happy as long as there’s chicken on his plate! One twist I have been wanting to try is Creamy Dijon Rosemary Chicken • Salt & Lavender. You could also try my parmesan mushroom chicken soup recipe.

I encourage you to make this Rosemary Dijon Chicken recipe your own. Don’t be afraid to experiment with different herbs, spices, and flavors. Add your own personal touch and make it a dish that your family will love. I hope that your Rosemary Dijon Chicken cooking experience is as enjoyable as mine has been. I hope it fills your kitchen with wonderful aromas and brings your family together around the table. I hope it becomes a staple in your house, just like it has in mine. Now go and create magic with this Rosemary Dijon Chicken, my friend! I know you can do it! My spicy buffalo chicken mac and cheese is another recipe you are sure to enjoy.