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Rosemary Dijon Chicken is pictured as the featured image for a recipe article.

Rosemary Dijon Chicken (Best Easy Recipe)

This Rosemary Dijon Chicken recipe delivers juicy, flavorful chicken breasts infused with the aromatic essence of rosemary and the tangy zest of Dijon mustard. It's a quick and easy method for a restaurant-quality meal perfect for weeknights or entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 oz each
  • 1/4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Olive oil for pan-searing or grilling
  • Fresh rosemary sprigs for garnish
  • Lemon wedges for garnish

Equipment

  • Medium bowl
  • Whisk
  • Resealable plastic bag or shallow dish
  • Baking sheet (for baking)
  • Parchment paper (for baking)
  • Grill (for grilling)
  • Large skillet (for pan-searing)
  • Meat mallet (optional)
  • Meat thermometer
  • Tongs or spatula
  • Aluminum foil

Method
 

  1. In a medium bowl, whisk together the Dijon mustard, olive oil, minced garlic, rosemary, lemon juice, salt, and pepper.
  2. Place the chicken breasts in a resealable plastic bag or a shallow dish.
  3. Pour the marinade over the chicken, making sure to coat each piece evenly.
  4. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
  5. For baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place marinated chicken on the baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  6. For grilling: Preheat grill to medium heat and lightly oil the grates. Place marinated chicken on the grill and grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  7. For pan-searing: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from marinade. Sear the chicken for 4-5 minutes per side, or until golden brown and cooked through. Optionally, add remaining marinade to the pan during the last few minutes of cooking and let it simmer down into a sauce.
  8. Let the chicken rest for 5-10 minutes before slicing or serving. Cover loosely with foil while it rests.
  9. Garnish with fresh rosemary sprigs and lemon wedges, if desired. Serve hot.

Notes

Don't overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C). Adjust the marinade to your liking by adding honey/maple syrup for sweetness or red pepper flakes for spice. Marinate the chicken up to 24 hours in advance. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months. Consider using chicken thighs for a juicier option. Add a splash of heavy cream or coconut milk after cooking to create a creamy sauce. Serve with roasted vegetables, salad, mashed potatoes, rice, or quinoa.