Are you looking for an easy dinner that is quick to throw together and loaded with a ton of flavor and goodness?! Well then, look no further than my Rosemary Dijon Chicken. I love an easy skillet dinner that tastes amazing and is also very healthy! This is a 5 ingredient dinner not counting the normal pantry staples and I am here for it! It comes together in a flash so it’s perfect for those nights where you don’t have a lot of time to spend in your kitchen when you have other places to be. Serve it up with some mashed potatoes or wild rice and enjoy!
Rosemary Dijon Chicken
4
servings10
minutes20
minutesIngredients
4 4 Boneless Skinless Chicken Breasts
8 oz 8 Baby Bella or Cremini Mushrooms Sliced
1 1 Bunch Asparagus cut into chunks
1 cup 1 Chicken Stock
1 Tbsp 1 Dijon Mustard
1 Tbsp 1 Minced Garlic
2 Tbsp 2 Chopped Fresh Rosemary
S&P to taste
Directions
- To begin, spray your skillet with olive oil cooking spray. Season your chicken breasts with S&P. Place seasoned side down and season the other side once in the pan. Sauté chicken for about 4 minutes per side just until browned but not cooked all the way through. Remove from pan to plate
- Add mushrooms with some salt and sauté until they cook down some about 3-4 minutes. Add chopped rosemary and garlic to mushrooms and sauté for a minute or two
- Add chicken stock and dijon mustard. Whisk together and add chopped asparagus. Stir all together and place chicken on top with the lid on for about 5-10 minutes to finish cooking the chicken to 165 and steam the asparagus
- Serve with rice or potatoes and a side salad to round out the meal. ENJOY!