A savory, herb-packed dinner that’s both comforting and quick to make, this rosemary Dijon chicken is a weeknight game-changer. Juicy chicken breasts are marinated in a zesty blend of Dijon mustard, olive oil, garlic, and rosemary, then oven-baked to golden perfection. It’s the kind of dish I keep coming back to when I want something easy but still full of flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
2 tablespoons Dijon mustard
2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
2 tablespoons olive oil
3 cloves garlic, minced
Salt, to taste
Black pepper, to taste
Lemon wedges (optional, for serving)
Fresh rosemary sprigs (optional, for garnish)
Directions
I start by preheating the oven to 375°F (190°C).
Then, I pat the chicken breasts dry with paper towels and place them in a large mixing bowl.
In a separate bowl, I whisk together Dijon mustard, olive oil, minced garlic, chopped rosemary, salt, and pepper.
I pour the marinade over the chicken and coat each piece well. Letting it sit for at least 10 minutes helps the flavors really soak in.
After lightly greasing a baking dish, I arrange the chicken evenly and bake it for 20–25 minutes until fully cooked (165°F / 75°C inside).
Once out of the oven, I let the chicken rest for 5 minutes before serving.
I like to garnish with fresh rosemary sprigs and serve it with lemon wedges for a bright finish.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4–5
Calories: ~320 kcal per serving
Variations
I sometimes swap chicken breasts for chicken thighs when I want a richer flavor and juicier texture.
If I’m out of Dijon, I use whole grain mustard for a more textured sauce.
For a hint of sweetness, I stir in a teaspoon of honey into the marinade.
Adding a splash of white wine or lemon juice gives the dish a lighter, more acidic twist.
I’ve also tossed in sliced onions or cherry tomatoes before baking for extra depth.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days when stored in an airtight container. I reheat the chicken in the oven at 325°F (165°C) for about 10–15 minutes or until warmed through. If I’m in a hurry, I microwave it in short bursts, covering it with a damp paper towel to keep it from drying out.
FAQs
What can I serve with rosemary Dijon chicken?
I usually pair it with roasted potatoes, steamed green beans, or a simple salad. It also goes great over rice or quinoa if I want a more filling meal.
Can I make this dish ahead of time?
Yes, I often marinate the chicken the night before and refrigerate it. That way, I can just pop it in the oven when it’s time to cook.
Is it okay to use dried rosemary?
Definitely. I use 1 tablespoon of dried rosemary in place of 2 tablespoons fresh. It still delivers plenty of flavor.
Can I grill this chicken instead of baking it?
Absolutely. I’ve grilled it on medium-high heat for about 6–7 minutes per side, and it turns out great with nice charred edges.
How do I know when the chicken is fully cooked?
I use a meat thermometer and make sure the thickest part of the chicken reaches 165°F (75°C). The juices should run clear when I cut into it.
Conclusion
This rosemary Dijon chicken is one of those recipes I keep in my weekly rotation because it’s simple, satisfying, and full of flavor. It feels a little fancy, but it’s totally easy to make, even on busy nights. Whether I’m cooking for family or prepping meals for the week, this dish always hits the spot.
📖 Recipe:
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Delicious Rosemary Dijon Chicken
- Total Time: 40 minutes
- Yield: 4–5 servings
- Diet: Low Fat
Description
A savory, herb-packed dinner that’s both comforting and quick to make, this rosemary Dijon chicken features juicy chicken breasts marinated in Dijon mustard, olive oil, garlic, and rosemary, then baked to golden perfection.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons Dijon mustard
2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
2 tablespoons olive oil
3 cloves garlic, minced
Salt, to taste
Black pepper, to taste
Lemon wedges (optional, for serving)
Fresh rosemary sprigs (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels and place them in a large mixing bowl.
- In a separate bowl, whisk together Dijon mustard, olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Pour the marinade over the chicken and coat each piece well. Let it marinate for at least 10 minutes.
- Lightly grease a baking dish and arrange the chicken evenly in it.
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove from oven and let the chicken rest for 5 minutes before serving.
- Garnish with fresh rosemary sprigs and serve with lemon wedges, if desired.
Notes
Chicken thighs can be used for a juicier alternative.
Whole grain mustard works as a substitute for Dijon mustard.
Add a teaspoon of honey for a touch of sweetness in the marinade.
A splash of white wine or lemon juice can brighten the flavor.
Sliced onions or cherry tomatoes can be added to the baking dish for extra depth.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 325°F (165°C) for 10–15 minutes or microwave with a damp paper towel to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 0g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 110mg
