Chicken Dijon with White Wine Sauce is my favorite go-to when I want something flavorful and easy to make. Tender chicken, tangy dijon mustard and a rich creamy white wine sauce with heavy cream make a comforting and hearty meal! If you’re worried about the wine, don’t be! The alcohol cooks out while cooking.
5-Star Review
“My son spent dinner grunting appreciation with every bite. I think it’s a winner! Bonus for me is how quick and easy it is.” -Rebecca
Chicken Dijon With White Wine Recipe
Dijon Chicken in White Wine Sauce comes together in a flash and is an absolutely foolproof meal. I love how the sharp tanginess from the Dijon mustard balances out the rest of the ingredients. Together they create a symphony of flavors that you’ll fall in love with! If you want to leave out the wine, you can use a cooking wine without alcohol or chicken stock in its place.
Creamy White Wine Dijon Chicken
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter unsalted
- 4 cloves garlic minced
- 6 sprigs fresh rosemary (needles removed from 2 of the sprigs)
- 4 chicken breasts boneless skinless
- 1 cup white wine wine that is enjoyable to drink
- 3 tablespoons Dijon mustard
- 2 tablespoon Worcestershire Sauce
- 1 cup heavy whipping cream
- ¼ cup plain Greek yogurt
- salt
- freshly grounded black pepper
Instructions
- Heat olive oil and butter in a large skillet over medium heat.2 tablespoons olive oil, 3 tablespoons butter
- Add the rosemary sprigs and sauté for 15-30 seconds (just until crisp but not brown). Transfer rosemary to a paper towel and turn the heat to medium-high.6 sprigs fresh rosemary
- If using large chicken breasts, butterfly (cut in-half lengthwise) then pound (with a meat pounder) until even in thickness. If using small-ish breasts, just pound to an even thickness.4 chicken breasts
- Season the chicken with salt & pepper and place in the pan. Cook 4 minutes per side. Transfer chicken to a plate. Reduce heat to low.salt, freshly grounded black pepper
- Deglaze the pan drippings by adding the wine to the pan while scraping it with a spatula.1 cup white wine
- Turn heat to medium-low, add garlic and sauté the garlic for 30 seconds. Add in the mustard, cream, Worcestershire sauce, and yogurt and stir until smooth. Cook the sauce 5 minutes, and add the chicken breasts. Cook an additional 10-15 minutes until sauce is thickened and chicken is no longer pink in the middle. A meat thermometer inserted in the thickest part of the breasts should read 160°F (165° max).4 cloves garlic, 3 tablespoons Dijon mustard, 1 cup heavy whipping cream, ¼ cup plain Greek yogurt, 2 tablespoon Worcestershire Sauce
- Garnish the chicken with the fried rosemary sprigs. Serve with mashed or baked potatoes or pasta. Enjoy!
Becky’s Tips
- Evenly pounded chicken breasts cooks very fast and nicely. So make sure to pound them evenly.
- Sprinkle some freshly grated parmesan just before serving to make it cheesy.
- If looking for a dairy-free option, use cornflour to make the sauce. Add 1 tablespoon cornstarch in 1.5 cup of water, make slurry and add at the step instead of heavy cream.
- You can also try this recipe with pork chops.
- Add some handfuls of spinach or kale for the bright green color as well as for extra fiber. Add the greens at the last step. No need to cook them, they will wilt with the heat coming from the sauce.
- Throw some crushed nuts like almonds, pecans, or walnuts for an extra crunch.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Dijon Chicken In White Wine Sauce Step by Step
Prepare the chicken (Pound Evenly) and cook: First pound the chicken breast to make them even in thickness.
If using large chicken breasts, butterfly (cut in-half lengthwise) then pound (with a meat pounder) until even in thickness. If using small-ish breasts, just pound to an even thickness.
Season 4 boneless skinless chicken breasts with salt & pepper. Set aside.
Heat 2 tablespoons of olive oil and 3 tablespoons of butter in a large skillet over medium heat.
Add the 2 rosemary needles and 4 sprigs of rosemary and sauté for 15-30 seconds (just until crisp but not brown). Transfer rosemary to a paper towel and turn the heat to medium-high.
Now transfer the pounded and seasoned chicken breast in the same skillet in the remaining aromatic oil-butter. Cook 4 minutes per side. Transfer chicken to a plate. Reduce heat to low.
Make the sauce and cook chicken: Deglaze the pan drippings by adding 1 cup of wine to the skillet while scraping it with a spatula.
Turn heat to medium-low. Add 4 cloves of minced garlic and sauté the garlic for 30 seconds.
Add in 3 tablespoons of Dijon mustard, 1 cup of heavy whipping cream, ¼ cup of plain Greek yogurt, 2 tablespoons Worcestershire Sauce and stir until smooth.
Cook the sauce 5 minutes and then add the chicken breasts. Cook for an additional 10-15 minutes until sauce is thickened and chicken is no longer pink in the middle.
Note: A meat thermometer inserted in the thickest part of the breasts should read 160°F (165° max).
Garnish and serve: Garnish the chicken with the fried rosemary sprigs. Serve with mashed or baked potatoes or pasta. Enjoy!
How to Store and Reheat
What I love about this French-inspired white wine chicken is how great it is when reheated. Store leftovers in an airtight container and refrigerate for 3-5 days. Reheat in a saucepan over medium low heat. Add some cream, milk, or chicken stock to thin out the sauce if required.
To freeze, transfer to freezer-friendly bags and store for 3-4 months. Thaw overnight and reheat in a saucepan over medium-low heat.
NOTE: I personally did not freeze it. So let me know how it turns out. Since it has heavy cream and greek yogurt, the sauce may curdle after thawing, which may not look appealing. But let me know in the comments!
Serving Suggestions
My family loves this White Wine Chicken Dijon served over Plain Steamed Rice or served alongside some of our favorite side dishes like Melting Potatoes! I like to keep the side dish simple because there’s so much flavor in the White Wine Sauce.
You can also choose a BBQ side dish to go along with it, BBQ flavors taste heavenly with the white wine sauce. And don’t forget the Cheesy Garlic Bread!
This meal is great for a simple weeknight dinner or for a dinner party.
Awesome keeper. Maybe I missed it, but the recipe never indicated where to add the Worcester. I added mushrooms.
My bad, add it with the mustard, cream, and yogurt!
My son spent dinner grunting appreciation with every bite. I think it’s a winner! Bonus for me is how quick and easy it is.
What a win!
This was absolutely fantastic!!!
Thanks, Kathy!! I’m so happy you loved it so much!
Wonderful Recipe Becky, thank you! Could I use chicken legs instead of breasts?
Sure!
Becky, Could I make this and freez it?
I think so. It should work well because the sauce shouldn’t be a problem and the chicken should also be fine. That being said I haven’t tried it so I’m slightly hesitant. The only thing might be the cream in the sauce. That said I think it would be okay. If you try it please let me know!
thanks Becky
This was so easy and quick to make with maximum flavor. I was completely surprised considering the amount of ingredients is minimal, and so is the time required to make it. As the kids said to me today, you must be a chef or something!! Another keeper as rated by my kitchen rats.
This is so awesome!!!! Love your kids comments, how cute. Thanks so much for saying hi, made my day!
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I’m wondering if there could be a way to do a crock pot version of this? Have you ever tried it?
You have Worcestershire sauce listed in the ingredients but not listed when to put it in???
Intuitively I think with the mustard, cream, and yogurt is right. Ingredients listed in order of use.
So chic!