Description
Juicy chicken breasts coated in a tangy Dijon and rosemary glaze, finished with a golden crust and pan sauce. A 30-minute weeknight wonder with gourmet flair.
Ingredients
2 lbs boneless, skinless chicken breasts
1/2 cup chicken broth (or vegetable broth)
3 tbsp Dijon mustard
2 tbsp chopped fresh rosemary
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
Pat chicken dry and season with paprika, garlic powder, salt, and pepper
Mix Dijon mustard and rosemary to create a thick glaze
Press glaze over both sides of chicken
Heat oven to 400°F (200°C). Heat oil in oven-safe skillet over medium-high heat
Sear chicken 2-3 minutes per side until browned
Transfer to oven and bake 12-15 minutes until internal temperature reaches 165°F
Meanwhile, add broth to skillet and simmer into sauce, mopping it over chicken
Let rest 5 minutes before serving
Notes
Substitute rosemary with fresh thyme
Use chicken thighs for more forgiving doneness
Marinate up to 2 hours for deeper flavor
Sauce can be made ahead and reheated
- Prep Time: 10
- Cook Time: 35
- Category: chicken
- Method: Baking/Searing
- Cuisine: French-Provençal
Nutrition
- Serving Size: 1 chicken breast with 2 tbsp sauce
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 100mg