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.
What You’ll Like About This Recipe
- A restaurant-quality sauce with minimal effort. The combination of white wine, Dijon mustard, and cream creates a lush, velvety sauce that tastes far more complex than the short ingredient list suggests. It reduces quickly and clings beautifully to the chicken.
- Flexible cooking method. Chicken breasts can be cooked skin-on for crispness or boneless and skinless for convenience. The method works either way, and the sear-first approach locks in moisture before finishing in the oven.
- Ready in about 30 minutes. This dish fits perfectly into busy weeknights. While the chicken finishes roasting, you can prepare a simple side dish, making the entire meal fast and manageable.
- Customizable flavor profile. A touch more Dijon makes the sauce sharper, extra cream softens and mellows it, and herbs like thyme or tarragon add aromatic depth. You can steer the flavors to suit your preferences.
- Pairs with nearly anything. This versatile dish works with potatoes, pasta, rice, roasted vegetables, or steamed greens. The sauce is so delicious that you’ll want something to soak it up.
Ingredient Notes
- Chicken breasts — Skin-on breasts create a crisp sear and richer flavor, but boneless skinless breasts work well too. Try to use evenly sized pieces for consistent cooking.
- Kosher salt and black pepper — Essential seasoning. Use a generous amount on both sides for the best browning and flavor.
- Olive oil — Helps achieve a golden crust on the chicken. A neutral oil may be substituted.
- Butter — Adds richness and helps sauté the shallots. Using divided amounts builds flavor in layers.
- Shallot — Adds delicate sweetness that complements the wine and mustard. Finely chop so it softens quickly.
- Garlic — A small amount provides warmth without overwhelming the sauce.
- White wine — Dry varieties like sauvignon blanc or pinot grigio work best. Avoid sweet wines, which alter the balance of the sauce.
- Chicken stock — Adds body and enhances savory depth. Low-sodium stock provides more control over seasoning.
- Heavy cream — Balances acidity and gives the sauce a silky texture. Do not substitute half-and-half unless reducing the sauce slightly longer.
- Dijon mustard — The star flavor component. Smooth Dijon blends seamlessly into the sauce and adds tangy brightness.
- Fresh thyme — Adds gentle herbal notes. Substitute tarragon or parsley for a different flavor profile.
- Fresh parsley — A pop of color and freshness added just before serving.
How to Make It
- Start by seasoning the chicken well and patting it dry. Removing excess moisture allows the chicken to sear properly and take on a deep golden color.
- Sear the chicken in a hot skillet until the exterior is beautifully browned. This step creates flavor and helps the chicken stay juicy while finishing in the oven.
- After roasting, set the chicken aside and use the same skillet to build the sauce. The browned bits left in the pan dissolve into the shallots and garlic, enriching every layer of the sauce.
- Reduce the wine to concentrate its flavor, then add the stock and cream so the sauce thickens gradually. Stir in Dijon and herbs for a balanced, aromatic finish.
- Whisk in a final pat of butter to make the sauce glossy and smooth. Taste and adjust seasoning to ensure the flavors are bright and well balanced.
- Spoon the sauce over the chicken or serve it alongside to preserve the crispness of the skin.
Pro Tips
- Dry the chicken well before searing to achieve the best browning.
- Check the chicken temperature early, as oven times vary widely based on thickness.
- Reduce the wine enough to cook off harsh acidity before adding the cream.
- Simmer the sauce gently so it thickens without curdling the dairy.
- Rest the chicken briefly to keep the juices from escaping when sliced.
Recipe Variations
- Make it creamy mustard-forward. Increase the Dijon to 1 tablespoon for a sharper, bolder flavor. This version pairs especially well with potatoes or steamed vegetables.
- Swap the herbs. Tarragon adds a soft anise note, while rosemary creates a deeper, woodsy flavor. Each herb changes the personality of the sauce.
- Use chicken thighs instead. Bone-in or boneless thighs stay juicy and absorb the sauce beautifully. Adjust roasting time as needed.
- Add mushrooms. Sauté sliced mushrooms after the shallots for a richer, earthier version.
- Make it dairy-free. Use coconut cream and olive oil instead of butter. The flavor will be slightly different, but still lush and satisfying.
Serving Suggestions
- Serve with mashed potatoes, rice, or orzo to absorb the creamy sauce.
- Add roasted broccoli, sautéed spinach, or green beans for color and balance.
- Pair with crusty bread to mop up the extra sauce—always a good idea.
- Choose a light side salad with lemon vinaigrette for a bright contrast.
How to Store
- Refrigerate: Store leftover chicken and sauce in an airtight container for up to 3 days. Keep the sauce separate if possible to preserve texture.
- Freeze: Freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently on the stovetop, adding a splash of stock or cream if the sauce thickens too much. Avoid high heat to prevent curdling.
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.
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
Calories: 352kcalCarbohydrates: 4gProtein: 26gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 122mgSodium: 243mgPotassium: 525mgFiber: 0.3gSugar: 2gVitamin A: 648IUVitamin C: 2mgCalcium: 34mgIron: 1mg
Disclaimer:
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.
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