Chicken Dijon in White Wine Sauce is our favorite way to make Creamy Chicken! This amazing White Wine Sauce has 3 types of mustard and is sure to please. This easy chicken recipe can be dressed up for date night, or reheated for lunch on the go. Amazing!
Chicken In White Wine Sauce Recipe (Chicken Dijon)
Is there anything better than a rich and creamy sauce to go with your perfectly cooked chicken?
If you’re anything like me, then your answer to that question was definitely no. I love a good chicken recipe that allows me to add any kind of sauce to it. My motto is always when in doubt, add the sauce.
I have to say, this recipe wins the award in my house for the best dinner we’ve had in a while! The perfectly seasoned chicken doused in the rich and flavorful dijon white wine sauce makes for a home run meal!
What’s In The Creamy Wine Sauce?
This creamy white wine sauce is almost too simple if that were even possible. It just needs a handful of everyday ingredients you probably already have on hand!
- garlic cloves
- white wine
- chicken broth
- heavy cream
- honey mustard
- Dijon mustard
- country mustard or old-style mustard
Is White Wine Sauce Family Friendly?
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 where the whole family is home to eat.
How Can I Make Dijon Chicken For Dinner?
This Chicken Dijon in wine sauce recipe was made to be an excellent dinner option! It can be on the table in under an hour and pairs perfectly with so many different side dishes!
To make this into a fully functional dinner meal, I like to pair it with a simple salad, some rice, and of course a fun dessert to end the night on a high note.
Tips For Making Dinner A Breeze
- Plan out meals: To make dinner as stress-free as possible every night, I like to plan out generally the whole dinner from what the main dish will be, down to what sides we will have to go with it. I’ll usually plan out a couple of days at a time, or a whole week if I’m really feeling motivated. If you’re new to meal planning check out this awesome meal planning guide that makes the whole process as painless as possible
- Don’t go for overly complicated recipes: Easy recipes are the key! I like to stick with recipes that still are fun and flavorful, without being overly complicated. The complicated recipes just end up taking too much time and always end with something burning. That’s why I dedicated this whole site to easy recipes that anyone can make!
- Make enough to have leftovers: I typically like to adjust a recipe to make sure I get at least one or two servings of leftovers. This is great for when you won’t have time to make a completely new dinner the next night, or you want a quick lunch to take to work the next day.
Take Your Chicken To A Whole New Level
Chicken can get a wrap for being overly boring and plain, but little do people know, you just have to get creative with it! In my house, my family would choose to have chicken almost every night if they could. So I always have to have new ways to make the same old meat new and exciting.
Here are a few other recipes I am obsessed with lately!
The Best Chicken Dijon!
I’m not kidding when I say this is one of my new absolute favorite recipes to make lately. I feel like every time I think of the dijon chicken again, I add it to our dinner plan for the week.
It’s so addicting and so worth the time to make. Once you try it there will be no going back, trust me I know from experience.
Chicken in White Wine Sauce – Creamy Chicken Dijon
- 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 375F
- Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
- 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 to . 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. Add the garlic and cook another 30 seconds, stirring often.
- Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
- Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.
- 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.
- Serve the chicken with the reduced Mustard Wine pan sauce.
- Note: 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 stovetop, over medium-low heat, until it thickens to desired consistency.
- Note: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.