Creamy Dijon Chicken with White Wine Sauce
Whip up creamy Dijon chicken in no time. A delightful dish that transforms simple ingredients into something special.
This creamy Dijon chicken is one of those dishes that feels fancy but comes together quickly and easily. It’s built on pantry staples—chicken breasts, butter, garlic, cream, and mustard—but when they come together, the result is a rich, elegant meal that’s just as good for weeknights as it is for guests. The skin-on chicken is seared until golden and crisp, then finished in the oven to keep it juicy. The sauce pulls everything together: shallots, garlic, white wine, chicken stock, Dijon mustard, and a touch of cream simmer into a silky finish, brightened with thyme and parsley.
The ingredients are simple, but they each have a job to do. The wine adds acidity and depth. Cream and butter round things out with richness. Dijon mustard cuts through it all with just enough bite. And the thyme adds a fresh, savory note, making the dish feel polished.
Ingredient Notes
- Chicken breasts – Skin-on for flavor and crispiness (I find boneless chicken breasts with skin at Whole Foods). Adjust the baking time accordingly if you use boneless chicken without skin or split chicken breasts on the bone.
- Shallot and garlic – Aromatic base for the sauce.
- White wine and chicken stock – For deglazing and depth.
- Heavy cream and butter – Richness and a smooth texture.
- Dijon mustard – Sharpness and balance.
- Fresh thyme – Adds an earthy herbaceous note.
- Parsley – A fresh finish.
Steps to Make Creamy Dijon Chicken
- Start by seasoning your chicken well and searing it skin-side down in an oven-safe skillet until golden and crisp. Flip and finish cooking in a preheated oven until the chicken reaches 165°F internally.
- While the chicken rests, use the same skillet to build the sauce. Sauté shallots and garlic until softened, then deglaze the pan with white wine. Simmer until reduced, then add stock, cream, Dijon, and thyme. Let the sauce reduce and thicken slightly, then whisk in a bit of butter to finish.
- Spoon the sauce over the rested chicken, garnish with parsley, and serve warm.
Recipe Variations
- Swap the protein: Try boneless chicken thighs or pork tenderloin.
- Make it dairy-free: Use olive oil and coconut milk instead of cream and butter.
- Switch the herbs: Use rosemary, tarragon, or sage.
- No wine? Use extra chicken stock with a splash of lemon juice or white wine vinegar.
Serving Suggestions
- Serve with mashed potatoes or buttered noodles to soak up the sauce.
- Add glazed carrots, green beans, or Brussels sprouts on the side.
- Pair with risotto, polenta, or a crusty baguette.
- Finish with a simple arugula salad or light vinaigrette-dressed greens.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze the dish for up to 2 months, though the cream sauce may separate slightly after thawing.
To Reheat
Stovetop: Reheat gently over low heat until warmed through. Avoid high heat to prevent the sauce from breaking.
Microwave: Reheat on medium power in short intervals, stirring in between. Cover loosely to avoid splattering.
Creamy Dijon Chicken with White Wine Sauce
Ingredients
- 2 to 4 chicken breasts, boneless or skin-on
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 shallot, finely chopped (about 1/4 cup)
- 1/2 teaspoon garlic, grated
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons chopped fresh thyme leaves
- Chopped fresh parsley, for garnish
Instructions
Prepare the Chicken:
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
Cook the Chicken:
- Preheat the oven to 375°F. In an oven-safe skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat. Place the chicken breasts in the skillet, skin-side down, and cook for 5 to 8 minutes, or until the skin is golden brown and crisp. Flip the chicken and cook for 2 minutes more.
- Transfer the skillet to the oven and roast for 6 to 11 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part of the breast. The thickness of the chicken really matters here, so be sure to check the temperature early. Also, it will not take as long in the skillet if your chicken does not include the skin.
- Transfer the chicken to a plate and tent loosely with foil.
Make the Sauce:
- Return the skillet to medium heat. Add the shallots and cook for about 2 minutes, or until softened. Add the garlic and sauté for 1 minute more.
- Pour in the wine, scraping up any browned bits from the bottom of the pan. Simmer for 1 to 2 minutes, or until the wine is reduced by half.
Finish the Sauce:
- Add the chicken stock and bring to a simmer. Cook for about 2 minutes to reduce slightly. Stir in the cream, Dijon mustard, and thyme. Simmer for 3 to 5 minutes, or until the sauce has thickened slightly.
- Whisk in the remaining tablespoon of butter until smooth. Taste and adjust seasoning if needed. Pour some of the sauce into a serving dish.
Serve:
- Arrange the chicken on a serving plate and spoon the sauce over or alongside. Garnish with chopped parsley and serve warm. Enjoy!
Nutrition
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
