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Wednesday, January 8

Rosemary Chicken Recipe

I am on the eternal search for delicious main courses that are easy to prepare and can be made ahead of time. The good news is I found this rosemary chicken recipe which has all of the attributes I look for in a guest-worthy dish. There are only a few ingredients, the preparation is quick, and the chicken can be served warm or at room temperature! I found the recipe via Pinterest where you might have also seen it labeled as “world’s best chicken“. The title speaks the truth because this is by far the best chicken dish I have ever prepared. However you must be warned that Dijon mustard is a major component of this dish, so if that isn’t to your taste, this recipe is not for you. But if you are like me and find mustard to be one of the great flavors of the world, then read on!

rosemary chicken recipe

I am so excited about this chicken that I decided to make a video explaining how I make it. Enjoy!


Rosemary Chicken With Maple Dijon Sauce
The easiest and most delicious chicken you will ever eat. Ever. True story.
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  1. 4-8 chicken breasts
  2. 1/2 cup Dijon mustard
  3. 1/4 cup maple syrup
  4. 1 Tablespoon red wine vinegar
  5. salt & pepper to taste
  6. 1/2-1 teaspoon chopped fresh rosemary
  1. Preheat oven to 425 degrees.
  2. Stir the mustard, syrup, and red wine vinegar together in a small bowl. Taste to see if needs any salt and then add both salt (if needed) and pepper to taste. Spread over the chicken which should be nestled in a baking dish. Sprinkle with the fresh rosemary and bake for 30-40 minutes or until your thermometer reads 165 degrees. Pull out and let rest for at least 5-10 minutes. Serve hot, warm, or at room temperature.
  1. I often make this with bone in, skin on when I am serving company. Everything is still the same but check to make sure the chicken is cooked all the way through.
Adapted from Rachel Schultz
Adapted from Rachel Schultz
The Glamorous Housewife
rosemary chicken recipe

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17 Responses

  1. Goodness, yes, this sounds so wonderfully tasty. I have all the ingredients for this elegant chicken dish and am going to whip it up tomorrow or Friday. Can’t wait. Thank you for sharing!

    ♥ Jessica

  2. beate says:

    i can almost smell it!
    and so easy – i love when you can have a great effect with less stress!
    thanks bethany!

  3. Angie Coles says:

    What a delightful alternative to honey & mustard chicken! Will definitely be trying this one.

  4. Shelly says:

    This looks so much nicer than the sauce in a jar. I will be trying this very soon.

  5. Thanks so much for posting this. I’m looking for more good chicken recipes.

    What kind of stove/oven do you have? It looks vintage in style but not like a well worn appliance. It’s also not too big but gives you 2 ovens. Something I really need!


  6. Karen says:

    Hi Bethany,

    You inspired me – I tried this chicken last night except that I didn’t have rosemary so I used thyme. It was, indeed, excellent!

    Thank you :-)

  7. Catherine says:

    I fixed this tonight and it was so easy! I had chicken tenders on hand, so I used those and we ate them over fresh spinach. This is definitely going into my weekly recipe rotation, so thank you!

  8. […] I’ve made this chicken recipe twice recently, it is that easy and […]

  9. […] to be the most difficult to find because they are the least “sexy” aspect of a menu. Main dish? Easy to find. A salad? No problem. Even a starch has the allure of a good cheese sauce or the […]

  10. […] that is the perfect combination of balanced flavors, easy to make, and not very time consuming. Rosemary mustard chicken is one of them and this sweet Asian slaw is another. It has everything I want in a salad: the […]

  11. Jeanne says:

    What kind of dijon mustard do you use? I used a dijon deli(squeezable) mustard and the dish did not have the flavor I was expecting. Everyone really enjoyed the chicken anyway, but I would like to try it again with a different mustard.

  12. Gabi says:

    I thought you’d like to know how mine came out. I followed your video and made the sauce, seasoned the chicken, etc.

    The only thing that was odd was the cooking time, it took me about an hour to get that well cooked, browned look I like. After the time you said, it was still raw inside (maybe I used bigger chicken pieces?) and also a little water on the bottom to deglaze the dish and thin the sauce was awsome (thick sauce on top of the chicken, thin on bottom).

    It turned out awsome and delicious and it earned a spot in my rotation of “what on earth am I going to make?”

    • The Glamourous Housewife says:

      Did you use chicken on the bone? If so, that would account for the longer cooking time. Glad you ended up liking it! :)

  13. Roxanne says:

    This is in my oven along with the apple potato gratin and I must say it smells amazing. I was trying to find some good recipies I could use for family dinners and holidays, these may just become staples. Love, love, live the site!!!!!

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