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Chicken in White Wine Sauce Recipe

Chicken in White Wine Sauce Recipe

This Chicken in White Wine Sauce recipe features a tangy and creamy sauce made with three kinds of mustard, perfect for a delicious meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 741 kcal

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 3 tablespoons olive oil
  • 5 pieces 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.
  • 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.
  • 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, or until the chicken reaches 165°F. The sauce should have reduced about halfway.
  • Serve the chicken with the reduced pan sauce.

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.

Nutrition

Serving: 1servingCalories: 741kcalCarbohydrates: 8gProtein: 36gFat: 60gSaturated Fat: 19gCholesterol: 256mgSodium: 937mgPotassium: 573mgFiber: 1gSugar: 2gVitamin A: 690IUVitamin C: 5.9mgCalcium: 58mgIron: 2.1mg
Keyword Chicken in White Wine Sauce, chicken recipe, creamy chicken, Dinner Recipe, easy chicken recipe, mustard sauce
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