Sometimes a simple dinner turns into a moment that sticks with you. That’s what happened the first time I made this Creamy Citrus Chicken with Rosemary. The kitchen filled with the gentle aroma of lemon and orange zest mingling with savory rosemary—an unexpected but inviting combo that felt like a hug on a chilly evening.

As the chicken browned in the skillet, I could already tell this wasn’t just dinner; it was a chance to slow down. The creamy sauce simmered gently, thickening with every stir, its tangy brightness balanced perfectly by the fresh herbs. Sitting down to eat, I noticed how the flavors wrapped around each bite, comforting and lively at once. It’s the kind of dish that makes you pause, savor, and appreciate the simple joy of a home-cooked meal.

Bright and fresh citrus flavors paired with aromatic rosemary create a unique taste experience.
The creamy sauce adds a luscious texture that coats each bite with warmth.
Relatively quick to prepare, making it ideal for busy weeknight dinners.
Elegant enough to serve guests but easy enough for everyday enjoyment.
Leftovers reheat well, turning into a convenient next-day meal.

If you’re worried about complicated steps or unfamiliar ingredients, don’t be. This recipe brings together familiar flavors in a friendly way, and the creamy citrus sauce carries the dish without any fuss.

Creamy Citrus Chicken with Rosemary

Print Recipe

A flavorful and creamy chicken dish infused with fresh citrus and aromatic rosemary, perfect for a comforting dinner.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4

Ingredients

Scale

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 tablespoon fresh rosemary, finely chopped
1 tablespoon lemon zest (from about 1 lemon)
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon orange zest (from about 1 orange)
1/4 cup fresh orange juice (about 1 orange)
1 teaspoon Dijon mustard

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Instructions

Season the chicken breasts evenly with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
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 skillet and set aside on a plate.
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.
Add the heavy cream, fresh rosemary, lemon zest, lemon juice, orange zest, orange juice, and Dijon mustard to the skillet. Stir well to combine.
Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top.
Cook for an additional 3-4 minutes to warm the chicken through and allow flavors to meld.
Remove from heat and serve the creamy citrus chicken garnished with additional rosemary if desired.

FAQ

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and will add a bit more richness. Adjust cooking time as needed to ensure they cook through.

Is this dish suitable for meal prep?

Absolutely. It stores well in the fridge for a few days and reheats nicely, making it a great option for easy lunches or dinners.

How can I make the sauce less rich?

Try substituting half the heavy cream with milk or a lighter cream alternative, though the sauce won’t be as thick.

Give this Creamy Citrus Chicken with Rosemary a try and turn your dinner into a comforting, bright experience worth repeating.