Creamy Dijon Chicken with White Wine Sauce
Whip up creamy Dijon chicken in no time. It's a delightful dish that transforms simple ingredients into something special.
Ingredients
- 4 boneless chicken breasts, preferably with skin
- Kosher salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter, divided
- ¼ cup finely chopped shallots
- ½ tsp grated garlic
- ½ cup dry white wine
- ½ cup chicken stock
- ½ cup heavy cream
- 1 tsp Dijon mustard
- 2 tsp chopped fresh thyme leaves
- Chopped fresh parsley, for garnish
Recommended Equipment
Instructions
Prepare the Chicken
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.4 boneless chicken breasts | Kosher salt and freshly ground black 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 (if using skin-on boneless breasts), 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. If the chicken does not have skin, reduce the time by a minute or two.1 tbsp olive oil | 1 tbsp butter
- 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 a chicken 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 about 30 seconds longer.1/4 cup finely chopped shallots | 1/2 tsp grated garlic
- 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.1/2 cup dry white wine
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.1/2 cup chicken stock | 1/2 cup heavy cream | 1 tsp Dijon mustard | 2 tsp chopped fresh thyme leaves
- Whisk in the remaining tablespoon of butter until smooth. Taste and adjust seasoning if needed. Pour some of the sauce into a serving dish.1 tbsp butter
Serve:
- Arrange the chicken on a serving plate and spoon the sauce over or alongside. Garnish with chopped parsley and serve warm. Enjoy!Chopped fresh parsley
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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