Rosemary Dijon Chicken Recipes
CREAMY DIJON ROSEMARY CHICKEN
Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll be proud of.
Provided by Natasha Bull
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter over medium-high heat in a large skillet.
- Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
- Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
- Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
- Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.
Nutrition Facts : Carbohydrate 5 g, Protein 26 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 161 mg, Sodium 309 mg, Fiber 1 g, Sugar 1 g, Calories 433 kcal, ServingSize 1 serving
ROSEMARY DIJON CHICKEN
This was one of the first things I learned how to cook on my own, back in junior high school (not including eggs and grilled cheese sandwiches). My mom got the recipe from a dieting group she was with at the time. Edited: I just made this again, so I have edited the recipe to reflect what I actually did. there were many raves at the dining table over this one. :) Serve this with rice or something to soak up the yummy sauce and you won't be disappointed.
Provided by CraftScout
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet over medium high heat.
- Add chicken breasts and brown on both sides, about 3-5 minutes per side.
- Mix orange juice, mustard and rosemary.
- Pour over chicken.
- Simmer another 10 minutes, turning chicken occasionally.
- Remove chicken to serving dish and turn heat to high. Boil sauce to reduce 1 or 2 minutes until it is thick enough to coat the back of a spoon, and pour over chicken.
Nutrition Facts : Calories 193.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 161.5, Carbohydrate 7.2, Fiber 0.5, Sugar 5.4, Protein 28
BAKED ROSEMARY DIJON CHICKEN
Marry me dijon rosemary chicken is so good it will make anyone fall in love with you (and it!). This easy chicken recipe is so elegant and delicious that you'd never ever know how truly effortless it is to make.
Provided by Meaghan - The Quicker Kitchen
Categories Dinner Entree Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Cut the chicken into thick strips, vertically (it will shrink as it cooks).
- Lightly spray a 9x13" baking dish with non stick cooking spray. Add the chicken to the dish.
- Season the chicken liberally with salt & freshly cracked black pepper.
- In a small bowl, whisk together the mustard, syrup, and vinegar until smooth & evenly combined.
- Pour the mixture evenly out over the seasoned chicken.
- Sprinkle the rosemary evenly out overtop of the sauce covered chicken.
- Bake at 400° for 35 minutes, or until the chicken is cooked through.
- Serve warm with your favorite sides, and enjoy!
Nutrition Facts : Calories 266 kcal, Carbohydrate 20 g, Protein 33 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 97 mg, Sodium 531 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g, ServingSize 1 serving
DIJON ROSEMARY CHICKEN RECIPE
Provided by jmeny
Number Of Ingredients 6
Steps:
- Mix Mustard and garlic powder, spread over chicken. Sprinke with rosemary and pepper. Add nice amt of cheese. Bake on 350 until chicken is done.
GRILLED SPATCHCOCK CHICKEN WITH DIJON AND ROSEMARY
For succulent chicken in a snap, spread your wings. This method, known as spatchcocking, butterflies the bird by removing the backbone (an easy job for kitchen shears). Spatchcocking ensures the chicken will grill evenly, absorbs subtle smokiness, and achieves a crispy, golden-brown sear. Slather on our Dijon-rosemary marinade before it hits the flames, and let the flavors soar.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Place chicken on a large cutting board, breast-side down. Using kitchen shears, cut along each side of backbone and remove (reserve for stock, see cook's note). Flip over; press firmly with your palm in center of breasts to flatten.
- Whisk together mustard, mayonnaise, rosemary, and lemon juice. Season chicken generously all over with salt and pepper; slather both sides with mustard mixture. Cover loosely and let stand while you prepare the grill, or refrigerate in a resealable bag up to 1 day (return to room temperature 1 hour before grilling).
- Heat grill to 350°F for direct and indirect cooking. Oil grates over indirect zone, then place chicken, skin-side up, on it, with legs facing direct zone (this helps keep the breast from overcooking before the legs are done).
- Cover and cook, maintaining a temperature of about 350°, until skin begins to brown and a thermometer inserted in thickest part of breast reads 150°, 45 to 50 minutes.
- Oil grates over direct-heat zone. Using tongs, carefully flip chicken skin-side down over direct heat. Cook, moving occasionally to avoid flare-ups, until skin is charred in places and chicken is cooked through (thermometer should read 160°), 5 to 10 minutes more. Transfer to a tray; tent with foil. Let stand at least 15 minutes before carving.
GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS
This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.
Provided by DEJackel
Categories Chicken Breast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
- Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
- Poor the marinade all over the chicken (cover top and bottom).
- Let the chicken marinade in the mixture for 2 - 3 hours.
- Grill/barbecue the chicken and serve!
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
DIJON CHICKEN
Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
- In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
- Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.
Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g
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