Hello foodie friends! I have been creating more delicious fall recipes to share. This week, I created the perfect fall dish, Rosemary Dijon Chicken. The dijon mustard paired with rosemary is the perfect combination for this flavorful dish! If you are looking for a simple and healthy meal, then look no further. I paired this juicy chicken dish with mushroom polenta and roasted brussel sprouts. Aside from Brussel sprouts and polenta, you could pair this dish with cauliflower, roasted butternut squash, sweet potatoes, etc… I typically try and buy vegetables that are in season this time of year. They tend to taste better. Have a good weekend everyone!
Rosemary Dijon Chicken
*Note: when I prepared this dish I cooked 4 chicken breasts. In the picture I only have one.
1 package chicken breasts (1 pound) , chicken thighs also work too if you like those instead
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 teaspoon fresh or fried rosemary, chopped
1 garlic clove, chopped
1 1/2 tablespoons garlic spice blend ( I used Vik’s Garlic Fix Spice Blend from the Spice & Tea Exchange Company)
1/2 teaspoon apple cider vinegar
1/8 teaspoon paprika
Oil for sautéing
Combine dijon mustard, whole grain mustard, rosemary, garlic, paprika, apple cider vinegar, salt and pepper in a mixing bowl ; whisk until well combined. In a skillet over medium-high heat add oil. To the skillet, add chicken breasts and season with garlic spice blend of your choice. Sauté chicken until thoroughly cooked. The internal temperature of the chicken should read 165 degrees. Add rosemary dijon sauce to skillet by spooning mixture over chicken breasts. Let the sauce cook for a few minutes and then remove chicken from skillet. Serve chicken on a platter and spoon any extra sauce over chicken. Enjoy!