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Chicken with Rosemary Dijon Sauce

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Chicken dark meat (such as thighs) are one of the easiest parts to cook, because it’s so juicy, it’s hard to mess up. We love that this luscious sauce requires only a dab of butter, and no cream, yet it yields a delicious flavor profile that makes an ordinary dish like roasted chicken thighs turn into something special.

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Chicken with Rosemary Dijon Sauce
There's an almost unlimited number of sauces you could put on chicken, but we are always on the lookout for recipes that do not rely solely on fat, cream, sugars or other ingredients that are incompatible with a healthy diabetic heart eating lifestyle. The very small amount of butter in this recipe goes a long way on flavor when combined with Dijon mustard, fresh rosemary and other herbs and seasonings.
Course Main Dish
Cuisine American, French
Keyword Chicken, sauce
Prep Time 15
Cook Time 45
Passive Time 40
Servings
Ingredients
Course Main Dish
Cuisine American, French
Keyword Chicken, sauce
Prep Time 15
Cook Time 45
Passive Time 40
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heat the oil in a 12 inch skillet over medium high heat, until it shimmers. Heat the chicken until the skins are browned slightly, turning several times.
  3. Remove the chicken thighs to an oven proof dish and set aside. Chop the garlic, rosemary and shallot until finely minced.
  4. Add the minced shallot and garlic to the pan drippings, stirring until lightly cooked. Add the remaining ingredients, stirring to blend.
  5. Cook the mixture on high to allow mixture to thicken, stirring frequently, about 10 minutes. Once mixture has thickened, spoon it over and around the chicken and place in oven. Cover loosely with foil.
  6. Cook in oven for about 35 minutes. Remove cover and cook about 10 minutes more, or until chicken reaches a temperature of 165 degrees. Remove and spoon the sauce over the chicken.
  7. Serve hot with extra sauce spooned over the chicken.
Recipe Notes

We prepared this with the skin on the chicken thighs, to help retain the juiciness of the meat, but we removed them for eating.

If you are unable to find white balsamic vinegar, a more common darker red balsamic will do,but make sure it is a true balsamic vinegar and not one that's been created with sugar, caramel color and other artificial ingredients.

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