Creamy White Wine Dijon Chicken

4.64 from 65 votes

I love this Dijon Chicken in white wine sauce. It's so juicy and moist that you'll want to make it again and again! Tender chicken, tangy Dijon mustard, and a rich creamy white wine sauce make a comforting and hearty meal!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Becky Hardin

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!

Notes

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