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Chicken in White Wine Sauce

Perfectly seasoned chicken thighs are doused in a rich and flavorful dijon white wine sauce. It's certainly a home run meal! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 741 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 375°F.
  2. 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. 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.
  4. Set the heat to medium-low and add 1-tablespoon butter to the skillet.
  5. Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.
  6. Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
  7. Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.
  8. 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.
  9. 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)
  10. Serve the chicken with the reduced Mustard Wine pan sauce.
  11. Enjoy!

Notes

  • 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 & broth halfway through the cooking time.
  • Storage: Store chicken in white wine sauce in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
  • Store chicken in white wine sauce in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
  • 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 & broth halfway through the cooking time.

Nutrition Information

Calories 741kcal (37%) Carbohydrates 8g (3%) Protein 36g (72%) Fat 60g (92%) Saturated Fat 19g (95%) Cholesterol 256mg (85%) Sodium 937mg (39%) Potassium 573mg (16%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 690IU (14%) Vitamin C 5.9mg (7%) Calcium 58mg (6%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 741

% Daily Value*

Calories 741kcal 37%
Carbohydrates 8g 3%
Protein 36g 72%
Fat 60g 92%
Saturated Fat 19g 95%
Cholesterol 256mg 85%
Sodium 937mg 39%
Potassium 573mg 12%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 690IU 14%
Vitamin C 5.9mg 7%
Calcium 58mg 6%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.