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Creamy Dijon Chicken with White Wine Sauce

Creamy Dijon chicken breasts are arranged on a serving tray with the white wine sauce.

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Whip up creamy Dijon chicken in no time. A delightful dish that transforms simple ingredients into something special.

Ingredients

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  • 2 to 4 boneless, skin-on chicken breasts
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 small shallot, finely chopped (about 1/4 cup)
  • 1/2 teaspoon grated garlic
  • 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

1. Prepare the Chicken:

Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

Chicken breasts are seasoned and ready to cook.
Credit: Diana Rattray

2. 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.

Chicken breasts in the skillet showing crispy skin, ready to bake.
Credit: Diana Rattray

3. 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.

Creamy white wine and Dijon mustard sauce for the creamy Dijon chicken.
Credit: Diana Rattray

4. 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.

Creamy Dijon chicken breasts are arranged on a serving tray with the white wine sauce.
Credit: Diana Rattray

5. Serve:

 

Arrange the chicken on a serving plate and spoon the sauce over or alongside. Garnish with chopped parsley and serve warm. Enjoy!

Creamy Dijon chicken breasts are arranged on a serving tray with the white wine sauce.
Credit: Diana Rattray

Equipment

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