Creamy Dijon Chicken with White Wine Sauce

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 do a job. 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 that makes the dish feel polished.

Ingredients Rundown

• 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.

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.

What to Serve With It

This dish has a rich, creamy sauce that pairs well with simple sides to soak it all up. Try it with:

• Classic Mashed Potatoes
• Garlic Mashed Potatoes
• Easy Instant Pot risotto
• Buttered noodles
• Glazed carrots or Brussels sprouts
• A simple green salad or light arugula salad.
• Haricot verts (green beans) with garlic
• Crusty bread to soak up the sauce

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to keep the sauce smooth—avoid high heat or long microwave sessions, which can cause separation. The dish can be frozen for up to 2 months, though the sauce may change texture slightly after thawing.

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