Best Rosemary Dijon Chicken Recipes
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 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.
VENNETTO'S ROSEMARY CHICKEN WITH DIJON CREAM SAUCE FOR 2
I have a surplus of rosemary growing in the herb garden and today I actively went about searching for a rosemary chicken recipe. Initially I wanted a simple baked chicken but as happens often on the internet, I became sidetracked. This reminds me of a creamy, tangy version of veal piccata. Adapted from thatsmyhome.com. Please use only *fresh* rosemary in this recipe!
Provided by COOKGIRl
Categories Poultry
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- MARINADE: Mix marinade together and add to the chicken breasts. Season with salt and pepper.
- Marinate chicken breasts at least 2 hours or overnight in glass container or plastic "Ziploc" bag.
- Heat 1 tablespoon of olive oil and the butter over medium high heat and sauté chicken breasts, turning several times until browned on each side. Do not overcook.
- Set aside on a serving dish and prepare the cream sauce.
- SAUCE: Over medium high heat in the same pan you used to cook the chicken, add white wine, chicken broth, capers, and cream.
- Use a spatula to scrape up the fond (brown bits) as you heat the mixture, reducing until thickened. DO NOT boil or the cream will curdle. If necessary, reduce heat.
- Whisk in Dijon mustard until sauce is smooth; returning chicken breasts to sauce to reheat. Arrange chicken breasts on platter and spoon sauce over.
- Season with salt and pepper, to taste.
- Garnish chicken with a sprig of fresh rosemary.
- Prep does not include marinating.
Nutrition Facts : Calories 565.8, Fat 33.8, SaturatedFat 13.2, Cholesterol 187.6, Sodium 592.7, Carbohydrate 3.8, Fiber 0.8, Sugar 0.9, Protein 54.5
DIJON-ROSEMARY CHICKEN
This is a great way of dressing up chicken in a new way! I played around with ingredients and unexpectedly came across a delicious recipe! It's tangy and savory at the same time, and goes great with any side dish.
Provided by Kristin O
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Grease with cooking spray.
- Mix mayonnaise, Dijon mustard, rosemary, garlic powder, salt, and pepper together in a bowl.
- Season chicken breasts lightly with salt and pepper. Arrange seasoned-side down on the baking sheet. Spread 1/4 of the mayonnaise mixture over each chicken breast with a spatula.
- Bake in the preheated oven until center is no longer pink and top is lightly browned, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 234.4 calories, Carbohydrate 1.4 g, Cholesterol 72.4 mg, Fat 13.8 g, Protein 24.7 g, SaturatedFat 2.4 g, Sodium 341.8 mg, Sugar 0.2 g
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
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.
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