Your go-to creamy chicken recipe for fall is here: Chicken Breasts with Creamy Rosemary Sauce. It’s quick to make, comforting, and produces a silky rosemary-infused sauce that pairs beautifully with pasta, rice, or vegetables for a complete meal.
If you prefer a low-carb meal, skip starchy sides and serve this Creamy Rosemary Chicken over cauliflower rice or zoodles for an easy keto-friendly option. The sauce is rich and satisfying without needing extra carbs.
I love creamy sauces for chicken—especially as the weather cools and you want something cozy and homey. This recipe is a great example: simple ingredients, fast technique, and a sauce that tastes like you spent more time on it than you actually did.
Rosemary grows prolifically for many home cooks, and its piney, savory flavor complements cream and garlic perfectly. This recipe highlights fresh rosemary but is forgiving—if you only have dried rosemary, shorten the amount and crumble it finely.
This creamy rosemary sauce is an approachable sauce for cooks of all levels. When you’re comfortable with the base, feel free to customize: add sautéed onions, a splash of white wine, a pinch of nutmeg, or swap some herbs—thyme or tarragon both work well alongside rosemary.
Because the recipe is straightforward, it makes a reliable weeknight main, but it’s elegant enough to serve when you have guests. Dress it up with a simple side salad and roasted vegetables, and you’ll have a meal that looks and tastes impressive with minimal effort.
The sauce clings to the chicken and keeps it moist. Leftovers reheat well—warm gently on the stove over low heat or microwave briefly and spoon extra sauce over the slices to keep the meat juicy.
This dish also adapts nicely to family preferences. Use boneless skinless thighs instead of breasts for a slightly more forgiving, juicier result. If you prefer less richness, reduce the heavy cream and replace some with additional chicken broth or a splash of milk.
Don’t forget: this chicken with creamy rosemary sauce is a crowd-pleaser. Your guests will likely ask for seconds—and the recipe.
Below are a few complementary recipe ideas and helpful tips so you can get the best results every time.
Other Easy Chicken Breast Recipes:
- Spinach Stuffed Chicken Breasts
- Baked Chicken Cordon Bleu
- Lemon Olive Chicken Breasts
📖 Recipe
Chicken with Creamy Rosemary Sauce
An easy creamy chicken recipe with a rosemary sauce that is rich, comforting, and simple to prepare.
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 580 kcal (per serving)
Author: Marianne
Ingredients
- 1 lb boneless, skinless chicken breasts (2 large breasts OR 4 cutlets)
- 4 Tablespoons butter
- 1 ½ Tablespoons olive oil
- 1 ½ cups heavy cream (aka heavy whipping cream)
- ¾ cup chicken broth
- 2 cloves garlic, minced
- ½ teaspoon ground black pepper
- 2 Tablespoons fresh rosemary, chopped
Instructions
To Make the Chicken
- If you have two large chicken breasts, slice each horizontally to make four cutlets.
- Heat the olive oil in a large skillet over medium-high heat. When hot, add the chicken to the pan.
- Cook the chicken undisturbed for about 4 minutes, then flip and cook another 4 minutes until cooked through. Set aside on a clean plate.
To Make the Creamy Rosemary Sauce
- In the same pan, add the butter, heavy cream, chicken broth, minced garlic, black pepper, and chopped rosemary. Stir and scrape up any browned bits left from the chicken to incorporate their flavor into the sauce.
- Let the sauce simmer, stirring occasionally, until slightly reduced, about 5 minutes.
- Return the chicken to the pan and spoon the sauce over it. Warm the chicken in the simmering sauce for about 1 minute.
- Remove from heat and serve the chicken topped with the creamy rosemary sauce. Serve over pasta, rice, zoodles, or cauliflower rice. Garnish with a sprig of fresh rosemary if desired.
Tips, Variations & Storage
Substitutions: Boneless thighs can be used for more tender, forgiving meat. If you only have dried rosemary, use 1 teaspoon crushed, added earlier in the sauce so it rehydrates.
Flavor boosts: Add a splash of white wine before the cream for a brighter sauce, or a squeeze of lemon juice at the end for balance. Sautéed mushrooms or caramelized onions also make great additions.
Make-ahead and storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat or microwave in short intervals to avoid splitting the cream.
Dietary notes: To keep this dish lower in carbs, serve with cauliflower rice or spiralized zucchini. For a lighter sauce, reduce the cream and increase the broth.