Some nights, you just want dinner to feel like a small celebration without fussing over complicated recipes. That’s where this creamy citrus chicken with rosemary comes in — it’s bright, comforting, and somehow both cozy and fresh all at once.
I remember the first time I made this dish; I was halfway distracted by a phone call and almost forgot to add the rosemary. I caught myself just in time, and that little herb made all the difference. The kitchen filled with this warm, piney scent mingling with zesty lemon and orange. The sauce was so smooth and tangy, and the chicken juicy enough to make me pause and really savor each bite. If I’m honest, I might have lingered over dinner longer than usual, just enjoying how the flavors unfolded.
Why You’ll Love It:
- The sauce walks the line between rich creaminess and lively citrus, which means it’s flavorful without feeling heavy.
- Cooking time is pretty reasonable — just about half an hour, so it’s doable even on a busier evening.
- It’s simple — and that’s kind of the point. You don’t need a fancy pantry or tons of prep to get something impressive on the table.
- It’s a bit of a mood lifter with those fresh zests and rosemary notes, but if you’re not a fan of citrus, you might find it a little sharp.
Even if you’re not super confident around the stove, this one’s forgiving enough to try without stressing. Just keep an eye on that sauce so it doesn’t over-thicken, and you’re golden.
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Creamy Citrus Chicken with Rosemary
- Total Time: 35 minutes
- Yield: 4 1x
Description
A flavorful and creamy chicken dish infused with fresh citrus and fragrant rosemary, perfect for a comforting dinner.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1 tablespoon lemon zest
1 tablespoon orange zest
2 teaspoons fresh rosemary, finely chopped
1 teaspoon Dijon mustard
Instructions
Season the chicken breasts evenly with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits.
Stir in the heavy cream, lemon juice, orange juice, lemon zest, orange zest, fresh rosemary, and Dijon mustard.
Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
Return the cooked chicken breasts to the skillet and spoon the creamy citrus sauce over them.
Cook for an additional 2-3 minutes to warm the chicken through and allow flavors to meld.
Serve the creamy citrus chicken hot, garnished with extra rosemary if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes:
This recipe works well with any sturdy skillet you have on hand — no need for specialty pans. When serving, I like to pair it with something simple like roasted potatoes or a light green salad to keep things balanced. Sometimes I swap out the rosemary for thyme, but I haven’t tested what happens if you skip the citrus entirely — I imagine it would lose some of its brightness. Also, for a lighter twist, you could try using half-and-half instead of heavy cream, though the sauce will be less decadent.
FAQ:
Can I prepare this ahead of time? You can cook the chicken and sauce separately and combine them just before serving to keep things fresh.
Is this dish freezer-friendly? It’s better fresh or refrigerated for a few days; cream-based sauces don’t always freeze well.
What if I don’t have fresh citrus? Bottled juice could work in a pinch, but fresh zest really makes a difference in flavor.
Ready to bring a little sunshine to your dinner table? Give this creamy citrus chicken a try—your taste buds will thank you.