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Baked seasoned fish fillets with herbs and creamy sauce.

Creamy Dijon Chicken with White Wine Sauce

Diana
Whip up creamy Dijon chicken in no time. A delightful dish that transforms simple ingredients into something special.
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Servings 4
Calories 352
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Course Chicken
Cuisine Quick & Easy
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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.
    Seasoned raw chicken breasts on parchment paper.

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.
    Golden browned chicken breasts frying in a black skillet.

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 soup with herbs in a black saucepan.

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.
    Breaded stuffed chicken breasts with creamy sauce and chopped herbs.

Serve:

  • Arrange the chicken on a serving plate and spoon the sauce over or alongside. Garnish with chopped parsley and serve warm. Enjoy!
    Baked stuffed fish fillets with creamy sauce and herbs.

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.

Keyword chicken breasts, dijon chicken, easy meals
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