White Wine Dijon Chicken recipe

My recipe for Dijon Chicken with white wine, herbs and a creamy broth is one you need to add to your recipe rotation! This is a huge hit in our house and I know it will be in your home too. Save it now to Pinterest so you can make it later!

I know everyone has spring on their minds, but I am still smack dab in the middle of winter with the kids having their second snow day this week. So instead of working on things outside, I’m in the house dreaming of flower fields and making cozy recipes like my recipe for Dijon chicken with a creamy white wine chicken sauce and potatoes,

Savory foods are my favorite foods. I’m one of those people that would much rather have a savory broth or sauce or whine and cheese pairing over chocolate. So when I tell you that this recipe for Dijon Chicken with it’s creamy white wine Dijon sauce checks all my savory flavor boxes, well, you know it’s one of those keeper recipes.

Ingredients in my recipe for Dijon Chicken

Making my White Wine Dijon Chicken recipe is relatively simple. It will probably take 40 minutes total but it’s worth the time!

First let’s start with the chicken. I use boneless, skinless chicken thighs in this recipe. You can use breasts if you like but thighs are dark meat and have more built in flavor and are more tender. They’re also generally thinner so they cook up faster than a thick breast.

Next, this recipe for Dijon Chicken is a savory herb paradise. I use dry herbs mostly in this recipe (unlike many many others I have here) and I did that out of a simple matter of convenience. They include thyme, oregano, basil and rosemary.

When it comes to the sauce it’s made up of a shallot, butter, chicken broth, white wine and heavy cream. All of these ingredients together really sing together and bring the dish to life. Combined with the herbs the flavor is magical

Built in side dish

As a bonus to this recipe, I also make potatoes for it at the same time I make the chicken! I love having a built-in roasted potato side dish that you can really make in just one pan. For the potatoes, you precook them a bit – just like the chicken – and then they roast up perfectly in the sauce alongside the chicken. I prefer roasted potatoes in general but Kevin has already requested mashed potatoes the next time we have this so he can drown them in the white wine dijon sauce.

One pan recipe pan

I have a Le Creuset Roasting pan that I use for my recipe fort Dijon Chicken from William Sonoma. You can find it {HERE}. You can also find it {HERE} on Amazon if you prefer. It’s an investment pan but perfect for all dishes like this. I love that I can cook multiple items in it and braise in it too. It makes it perfect for holiday dishes and the clean up is easy.

However, any large braising pan should do. I found this one {HERE} which is 1/3 the price of the Le Creuset. That said, I don’t have that pan so I can’t tell you if it works well. The reviewers seem pleased with it though.

Tips for making my recipe for Dijon Chicken

• Use the best quality extra virgin olive oil you can find. I know I say this every recipe but it’s pretty much the base of everything I make and it’s important.
• You can use boneless, skinless chicken breasts if you like. If they are thicker, you should either tenderize them or increase cooking times.
• Feel free to use fresh herbs if they’re in season near you.
• For the Dijon mustard, I simply used Grey Poupon. Feel free to use your favorite.
• I used Pinot Grigio for the white wine because that’s all I had. You can use that or a dryer white wine like Sauvignon Blanc would work well too.
• For best results, serve this immediately. Kevin was working late the night I made this so I left his portion in the pan in the warm oven. That works well too if you need to make it in advance.
• To save this (Although, it’s so good I doubt you will have any leftovers.), add the contents of the pan to an air tight container and refrigerate. It will keep for about 48 hours. Reheat it in the microwave or in the oven at 350 degrees. Spoon the sauce over it so it doesn’t dry out the chicken.
• I served my recipe for dijon chicken with simple green beans but these Green Beans with Almonds {HERE} would be great with it or even these Roasted Brussel Sprouts and bacon {HERE}.

Looking for more dinner recipes?

If you’re looking for more dinner ideas, here’s a few I love!

• Bacon & Mushroom Smothered Chicken {HERE}
• Marinaded Mediterranean Skewers {HERE}
• Pan Seared Salmon with Goat Cheese {HERE}
• One pan Sun Dried Tomato Pasta with Chicken {HERE}
• Creamy Lemon Butter Spaghetti {HERE}

Thank you so much for visiting today, friends! I hope that you love my White Wine Dijon Chicken recipe and that you come back again! You can find the full, printable recipe for dijon chicken below. Happy eating!

Recipe for Dijon Chicken with White Wine & Potatoes

My recipe for Dijon Chicken with white wine, herbs and a creamy broth is one you need to add to your recipe rotation! This is a huge hit in our house and I know it will be in your home too. Save it now to Pinterest so you can make it later!

5 from 6 votes

Print Pin Rate

Course: dinner

Cuisine: American, French

Keyword: Dijon Chicken recipe, recipe for dijon chicken, White wine dijon chicken

Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 4

Author: Rachel

Equipment

• 1 large, wide pot/pan for making
• 2 bowls One for the chicken and one for the potoates

Ingredients

For the chicken

• 4 boneless, skinless chicken thighs
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp. thyme, dried
• 1/2 tsp, basil, dried
• 1/2 tsp. rosemary, dried
• 1/2 tsp. oregano, dried
• Sea salt and fresh cracked pepper

For the potatoes

• 4-5 red potatoes, sliced to about 1/2 inch
• 1 1/2 Tbsp. extra virgin olive oil
• 1/2 tsp. thyme, dried
• 1/2 tsp. basil, dried
• 1/2 tsp. oregano, dried
• 1/2 tsp. rosemary, dried
• Sea salt and fresh cracked pepper

For the Dijon Sauce

• 1 Tbsp. + 2 Tbsp extra virgin olive oil
• 4 large cloves garlic, grated
• 1 medium shallot, diced
• 2 Tbsp. butter
• 1 cup chicken broth
• 1/3 cup white wine
• 1 cup heavy cream
• 1/4 cup Dijon mustard
• Additional sea salt and pepper to taste
• Fresh thyme for topping

Instructions

• Preheat the oven to 375 degrees.
• Add the chicken and the slices potatoes to two separate bowls. Then add on the extra virgin olive oil for each and the measure herbs for each. Mix with your hands to coat.
• Heat 1 Tbsp. of olive oil in the large pan and then add the sliced potatoes. Cook for about 2 and a half minutes per side over medium heat and then remove.
• Add the chicken to the pan and cook about 3-4 minutes per side. If you are using breasts, then you might need to go 5 minutes per side. Remove from the pan.
• Add in 2 Tbsp. of olive oil, shallots and garlic. Cook for about 3 minutes stirring continuously. Then add in the butter and continue to stir until it melts.
• Turn heat to low and add in the chicken broth and deglaze the pan, scrapping the brown bits and herbs as you go.
• Add in the white wine and let simmer 2 minutes.
• Add in the heavy cream and the dijon mustard. Whisk if needed to break up the mustard.
• Let the mix simmer for about 3 minutes and season to taste with sea salt and fresh cracked pepper.
• Add the chicken and potatoes back to the pan and bake for 15 minutes. If using chicken breasts, you may need up to 20 minutes depending on size.
• Remove from the oven, top with fresh thyme and additional sea salt and pepper as desired. Serve immediately.