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
