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 is one of my all-time favorites!
Chicken in Wine Sauce
I truly can’t think of a more impressive entree to serve than this chicken in white wine sauce. The sauce is so rich, and the chicken thighs stay moist and juicy. Made with onions, garlic, chicken broth, white wine, heavy cream, and three kinds of mustard, this sauce is so creamy, tangy, and savory. I recommend serving with a nice starchy side; otherwise, you’ll end up licking the sauce straight off the plate!
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How to Store and Reheat
Store leftover chicken in 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 350°F until the chicken reaches 165°F.
How to Freeze
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.
Notes and Tips
- I used boneless chicken thighs for this recipe for maximum flavor. Feel free to use skinless chicken breasts if you so wish!
- I recommend a dry or off-dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio. Especially if it has notes of citrus, melon, and florals. Any other dry white wine would taste great, too!
- Most of the alcohol will cook off in this recipe, but there may still be trace amounts.
- 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.
- 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, or broth halfway through the cooking time.
Top Reader Review
“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.” -Christine
Chicken in White Wine Sauce Recipe
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 freshly 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
Equipment
- Cast Iron Skillet
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. 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 boneless, skin-on chicken thighs, 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 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. 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.
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!
Horseradish sounds like a great substitute. Thanks for sharing, Grace!
Can this be made in a slow cooker? Also, has anyone substituted chicken breasts?
I don’t recommend cooking this in a slow cooker, since the sear is very important to the final taste! However, you could certainly use skin-on chicken breasts!
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.
So happy to hear this recipe was a hit, Christine!