Chicken in White Wine Sauce is our favorite way to make creamy chicken thighs in a skillet! This amazing white wine cream sauce is made with country, honey, and Dijon mustard, so it’s sure to please. Dress it up for date night or reheat for lunch on the go.
What’s in White Wine Skillet Chicken?
This dijon chicken in white wine sauce combines perfectly seasoned chicken thighs with a rich and flavorful sauce. Made of butter, onion, garlic, chicken broth, wine, heavy cream, mustard, and thyme, it’s simply the best!
- Chicken Thighs: We used boneless chicken thighs for this recipe for maximum flavor. Feel free to use skinless chicken breasts if you so wish!
- White Wine: Use dry or off-dry white wine like sauvignon blanc, chardonnay, or pinot grigio.
- Herbes de Provence: A delicious herb and spice blend that really amplifies the flavor.
- Butter: Unsalted butter is used as a flavorful, fatty base for the creamy sauce.
- Yellow Onion: The onion gets caramelized in the butter for an even more amazing flavor!
- Garlic: Garlic has always paired wonderfully with white wine chicken! It adds a lot of flavor and depth to the dish.
- Chicken Broth: This is what makes this sauce saucy!
- Olive oil: Olive oil is used to cook the chicken and give it a nice flavor and sear.
- Heavy Cream: Heavy cream puts the “creamy” in creamy white wine sauce. Don’t skip it!
- Mustard: We used a combination of honey mustard, dijon mustard, and country mustard for lots of dimension.
- Thyme: The perfect herb for creamy chicken sauces!
- Salt & pepper: Salt and pepper are great for bringing out the natural flavor of this tender chicken.
Insider Tip: Don’t have premade Herbs de Provence? Make your own with this easy Homemade Herbs de Provence Recipe!
What Else Can I Add to Creamy Chicken Dijon?
Try adding some veggies to your white wine chicken. Any kind of mushrooms would taste amazing, like shiitake or baby bella mushrooms. Green beans would taste delish in the cream sauce as well.
If you’re a cheese fan, sprinkling in some parmesan cheese would definitely up the decadence. And a squeeze of lemon juice would add a touch of acidity for a more complex flavor. Don’t be afraid to get creative with it!
This wine sauce is absolutely family-friendly! The wine used is cooked down and reduced to a non-alcoholic form. When wine is cooked over a high enough heat, it boils off the alcoholic components, making the sauce safe for children.
What’s left after we reduce the wine is just the intense flavor that makes for an amazing sauce like this creamy white wine sauce. So don’t be afraid to make this recipe on nights when the whole family is home to eat!
We love how this creamy dijon chicken tastes with a dry or off-dry sauvignon blanc. Especially if it has notes of citrus, melon, and florals. Any other dry white wine would taste great, too!
You’ll know when your chicken is cooked through when the chicken is golden brown and has reached an internal temperature of 165°F. Having an instant-read meat thermometer is super helpful here!
How to Store and Reheat Chicken in White Wine Sauce
Store leftover chicken thighs and white wine sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place everything into a skillet, and bake at 350F until the chicken reaches 165F.
How to Freeze Dijon Chicken
First, allow your white wine chicken to cool before placing it in a freezer-safe container. Store in the freezer for up to 3 months. Defrost in the fridge overnight before reheating.
What to Serve with Creamy White Wine Chicken
This dijon chicken in white wine sauce is the perfect main dish for any occasion. We love how it tastes with salads like this Green Goddess Salad and Waldorf Salad. It is also amazing over a bed of Instant Pot Basmati Rice or Creamy Mashed Potatoes!
Chicken in White Wine Sauce
- 3 tablespoons olive oil
- 5 chicken thighs; boneless skin-on
- 1 teaspoon Herbes de Provence
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 cup diced yellow onion
- 4 garlic cloves thinly sliced
- ½ cup white wine dry or off-dry
- 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 of thyme leaves only
- Kosher salt and freshly ground black pepper to taste
- 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. 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.5 chicken thighs; boneless, 1 teaspoon Herbes de Provence, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Set the heat to medium-low and add 1-tablespoon butter to the skillet.1 tablespoon unsalted butter
- Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.1 cup diced yellow onion, 4 garlic cloves
- Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).½ cup 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 of thyme, Kosher salt and freshly ground black pepper
- 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. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should have reduced about halfway. (see note)
- Serve the chicken with the reduced Mustard Wine pan sauce.
- If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce on the stovetop, over medium-low heat, until it thickens to desired consistency.
- If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.