Chicken in White Wine Sauce Recipe

overhead view of chicken thighs in creamy white wine sauce in a cast iron pan with a spoon and fresh thyme.

4.58 from 138 votes

This chicken in white wine sauce is made with 3 kinds of mustard for a tangy and complex flavor. It's so creamy and rich!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Servings:

Calories: 741kcal

Author: Becky Hardin

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.

Video

Notes

*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. If you prefer not to cook with wine, use more chicken broth and a splash of lemon juice or white wine vinegar.

Tips:

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.

Storage: Store chicken in white wine sauce in an airtight container in the refrigerator for 3 days.

Nutrition