Chicken in white wine sauce is my favorite way to make creamy chicken thighs in a skillet! I made the amazing white wine cream sauce with country, honey, and Dijon mustards, so it has a really nice complex flavor. It’s rich, creamy, and just the right amount of tangy. With over 100 five-star reviews, this white wine sauce chicken is one of my all-time favorites!
Top Reader Reviews
This was easy and superb in taste. I used whatever 25+ mustards we had on hand, so don’t stress if you don’t have the exact ones in the recipe, and it was so good and the husband loved it and we had leftovers that were almost even better!!! Placed over some pasta with a side of sautéed greens w garlic.
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Awesome recipe, I will definitely make it again!! I added some horseradish to it cause I only had one of the mustard and I’ve got to say it was amazing!
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White Wine Sauce Chicken Thighs
I truly can’t think of a more impressive entree to serve than these white wine sauce chicken thighs. The white wine Dijon sauce is so creamy, tangy, and savory, and the chicken thighs stay moist and juicy. This dish is a fun riff on my Dijon mustard chicken with 3 times the mustard, plus herbs de Provence and fresh thyme. I also baked this dish in the oven to allow the sauce to reduce on its own. I recommend serving with a nice starchy side; otherwise, you’ll end up licking the creamy white wine sauce straight off the plate!
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Use Room-Temperature Cream
As with any creamy dish, it’s important to make sure that any dairy being added is at room temperature. This helps to prevent temperature shock, which can cause the dairy to seize and curdle. And while curdled dairy is safe to eat, it has an unpleasant look and texture. Pulling the pan off the heat before adding the cream can also help!
Chicken in White Wine Sauce Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 3 tablespoons olive oil
- 5 boneless, skin-on chicken thighs (*)
- 1 teaspoon Herbes de Provence
- 1 teaspoon kosher salt (plus more, to taste)
- ½ teaspoon ground black pepper (plus more, to taste)
- 1 tablespoon unsalted butter (⅛ stick)
- 1 cup diced yellow onion
- 4 cloves garlic (thinly sliced)
- ½ cup dry white wine (**)
- ½ cup chicken broth
- ½ cup heavy cream
- 2 teaspoons honey mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons country mustard or old-style mustard
- 4 sprigs fresh thyme (leaves only; optional, for garnish)
Instructions
- Preheat oven to 375°F.
- Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.3 tablespoons olive oil
- While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence.5 boneless, skin-on chicken thighs, 1 teaspoon Herbes de Provence, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook another 4 minutes. Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside. Leave 1-tablespoon oil in the skillet and discard the rest.
- Set the heat to medium-low and add 1 tablespoon butter to the skillet. Add onion and sauté about 3-4 minutes or until translucent.1 tablespoon unsalted butter, 1 cup diced yellow onion
- Add the garlic and cook another 30 seconds, stirring often.4 cloves garlic
- Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).½ cup dry white wine
- Add the broth, cream, three mustards, and thyme leaves. Season with salt and pepper and stir well.½ cup chicken broth, ½ cup heavy cream, 2 teaspoons honey mustard, 2 teaspoons Dijon mustard, 2 teaspoons country mustard or old-style mustard, 4 sprigs fresh thyme
- Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.
- Cook, uncovered, at 375°F for 30-35 minutes, or until the chicken reaches 165°F. The sauce should have reduced about halfway.
- Serve the chicken with the reduced pan sauce.
Notes
- Searing too many pieces at once traps steam instead of creating a crisp, golden crust. Work in batches if needed.
- Most of the alcohol will cook off in this recipe, but there may still be trace amounts. After deglazing, simmer the wine for 2-3 minutes before adding broth and cream so the flavor concentrates instead of staying sharp or boozy.
- I recommend using room-temperature heavy cream to prevent curdling.
- If you don’t have cream, you can thicken this dish with a slurry made from equal parts cornstarch and water. It won’t be as creamy, but it will still turn out thick and rich.
- Taste the sauce before baking. If it’s too sharp, stir in a splash of cream or a pinch of sugar to round out the acidity.
- If the sauce seems too thin, place the skillet back on the stovetop over medium heat for 2–3 minutes to reduce it slightly before serving.
- This dish pairs especially well with mashed potatoes, orzo, or buttered noodles to soak up the creamy mustard sauce.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Creamy White Wine Sauce for Chicken
What really makes this chicken shine is the rich and creamy white wine sauce. I made it with onions, garlic, white wine (of course!), chicken broth, heavy cream, and 3 kinds of mustard. The key ingredients here are the wine and the mustards, as they are crucial to achieving the right balance of flavors.
- Wine: I recommend any dry white wine with notes of citrus, melon, and/or florals. Chardonnay, Sauvignon Blanc, and Pinot Grigio are all great choices.
- Mustard: I used honey, Dijon, and country style mustards. However, you can use all one type of mustard or any combination of mustards (other than super spicy varieties) to achieve a similar taste.
Furthermore, when making the sauce, it’s important to cook it down to the correct consistency. It should be pourable, but slightly thickened. Of course, you can thicken it more or less to your own tastes.
How to Make Chicken in White Wine Sauce Step by Step
Prep: Preheat your oven to 375°F. Heat a large cast iron skillet over medium heat for 1 minute. Add 3 tablespoons olive oil and heat until shimmering but not smoking.
Season the Chicken: While the oil heats up, season both sides of 5 boneless, skin-on chicken thighs with 1 teaspoon of Herbes de Provence, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Cook the Chicken: Sear the chicken, skin-side down until crispy and golden brown, about 5-6 minutes. You may need to do this in two batches depending on the size of your skillet so they have adequate room to sear. Flip the thighs over and cook for another 4 minutes. Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside. Leave 1 tablespoon of oil in the skillet and discard the rest. The chicken does not need to be fully cooked through at this point, as it will finish cooking later on in the wine sauce.
Sauté the Onion: Set the heat to medium-low and add 1 tablespoon of unsalted butter to the skillet with the remaining oil. Add 1 cup diced yellow onion and sauté about 3-4 minutes, or until translucent. Add 4 cloves of thinly sliced garlic and cook another 30 seconds, stirring often.
Deglaze the Pan: Slowly add ½ cup of dry white wine to the skillet and stir, scraping up any brown bits stuck to the skillet. These will add flavor and dimension to the sauce. Most of the wine will cook off, but you can simmer for 2-3 minutes before moving on to the next step to cook more of it off.
Make the Sauce: Add ½ cup of chicken broth, ½ cup of room-temperature heavy cream, 2 teaspoons of honey mustard, 2 teaspoons of Dijon mustard, 2 teaspoons of country mustard or old-style mustard, and 4 sprigs fresh thyme (leaves only). It’s important to use room temperature cream so the sauce doesn’t curdle! Season with salt and pepper to taste and stir well. At this point, I recommend tasting the sauce and adjusting if needed with more salt, pepper, cream, or mustard. If the sauce seems too sharp, add a pinch of sugar to mellow it out.
Bake the Chicken: Nestle the partially cooked chicken thighs (skin-side up) in the skillet with the cream sauce. Be sure to leave a little space between each thigh for the sauce to seep through. Bake, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should have reduced about halfway.
Garnish and Serve: Serve the chicken with the reduced creamy white wine sauce spooned over top and some fresh thyme sprigs for garnish. I love serving this dish with noodles, rice, or mashed potatoes to soak up all that yummy Dijon white wine sauce!
How to Store, Freeze, and Reheat
Store leftover white wine chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven until the chicken reaches 165°F. The sauce tends to thicken as it cools, so I like to add a splash of chicken broth when reheating to restore its creamy consistency.
I do not recommend freezing this recipe, as the texture of the sauce changes too much once thawed.
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