If you are on the hunt for a dish that feels like a warm, comforting hug yet dazzles your taste buds with a luxurious twist, this Creamy White Wine Dijon Chicken Recipe is your new best friend in the kitchen. It masterfully combines tender chicken breasts seared to golden perfection with a rich, velvety sauce that sings with the tang of Dijon mustard and the slightly sweet depth of white wine. Every bite is a symphony of creamy sauce, fresh garlic, and fragrant rosemary, making it ideal for weeknights that crave something special or even your next dinner party to impress guests effortlessly.
Ingredients You’ll Need
These ingredients are wonderfully simple but incredibly important, each one bringing essential flavors, textures, and colors that make the dish truly shine. From the aromatic garlic to the luscious heavy cream, every item plays a starring role.
- Olive oil: Provides a light, fruity base to sauté your aromatics and prevents sticking.
- Unsalted butter: Adds richness and helps develop a beautiful golden crust on the chicken.
- Garlic cloves (minced): Brings a fragrant, savory punch that flavors the sauce deeply.
- Fresh rosemary sprigs: Infuses a wonderfully piney, herbal aroma that balances the richness.
- Chicken breasts (boneless skinless): The tender protein that soaks up the creamy sauce beautifully.
- White wine: Adds acidity and a subtle fruity brightness that elevates the dish.
- Dijon mustard: Provides sharpness and a creamy tang that defines the sauce.
- Worcestershire sauce: Boosts umami depth and complexity without overpowering.
- Heavy whipping cream: The key to that dreamily luscious, silky sauce.
- Plain Greek yogurt: Lightens the sauce a bit and adds a subtle tang for balance.
- Salt: Highlights all the flavors perfectly.
- Freshly ground black pepper: Adds a gentle heat and peppery finish.
How to Make Creamy White Wine Dijon Chicken Recipe
Step 1: Warm Your Pan and Prep Aromatics
Start by heating olive oil and butter together in a large skillet over medium heat. This combo creates a rich, flavorful base for cooking your chicken. Adding fresh rosemary sprigs next lets their needles infuse the fat with their lovely herbal scent – just sauté them for about 15 to 30 seconds until slightly crisp but not browned, then set them aside on a paper towel to preserve their crunch for garnish later.
Step 2: Prepare the Chicken
If your chicken breasts are on the larger side, butterfly them by slicing them lengthwise and then pound them gently to achieve an even thickness. This ensures they cook uniformly, staying juicy and tender. Smaller breasts can simply be pounded to an even thickness. Then season generously with salt and freshly ground black pepper on both sides for that perfect seasoning foundation.
Step 3: Cook the Chicken to Golden Perfection
Place the seasoned chicken breasts in your hot skillet and cook over medium-high heat for about 4 minutes per side. This step creates a gorgeous golden crust locking in moisture, making every bite juicy. Once done, transfer the chicken to a plate and reduce the heat to low to prepare for the sauce.
Step 4: Deglaze the Pan
Pour the white wine into the pan and scrape up any delicious browned bits stuck to the bottom with a spatula, a process called deglazing. These bits infuse the sauce with intense complexity and depth of flavor, so don’t skip this step!
Step 5: Build the Creamy Sauce
Turn the heat to medium-low, then add minced garlic to the pan, sautéing it for 30 seconds until fragrant but not burned. Next, stir in Dijon mustard, heavy cream, Worcestershire sauce, and Greek yogurt. Stir continuously until the sauce is smooth and starts to meld together beautifully. Let the sauce cook for about 5 minutes to thicken slightly and marry all the flavors.
Step 6: Finish Cooking the Chicken in the Sauce
Return the chicken breasts to the pan, nestling them into the rich sauce. Simmer everything gently for another 10 to 15 minutes until the chicken is thoroughly cooked with no pink in the center – a meat thermometer should read 160°F at the thickest part. The sauce will thicken further and cling beautifully to the chicken, making every bite extra special.
Step 7: Garnish and Serve
Just before serving, sprinkle the crisped rosemary sprigs on top. They add both visual appeal and a delightful herbal crunch that accentuates the creamy sauce perfectly. Now your Creamy White Wine Dijon Chicken Recipe is ready to dazzle!
How to Serve Creamy White Wine Dijon Chicken Recipe
Garnishes
The fried rosemary sprigs are a must—they offer a burst of piney aroma and texture contrast. You can also add a sprinkle of fresh parsley for a pop of color and freshness that naturally complements the richness of the sauce.
Side Dishes
This chicken shines alongside creamy mashed potatoes or buttery baked potatoes that soak up every drop of the sauce. Alternatively, a bed of al dente pasta or fluffy white rice serves as the perfect canvas to enjoy this luxurious dish.
Creative Ways to Present
For an elegant twist, slice the chicken breasts after cooking and fan them out on a platter, spooning the sauce generously over the top. Add a small side salad or roasted seasonal vegetables for a complete, balanced plate that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. The flavors will deepen overnight, making for an even tastier meal the next day.
Freezing
This dish freezes well. To freeze, cool the chicken and sauce completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat to avoid curdling the sauce. Stir occasionally until warmed through. Adding a splash of cream or milk can help loosen the sauce if needed.
FAQs
Can I use a different type of mustard instead of Dijon?
While Dijon mustard provides a unique tangy, smooth flavor that’s key to this recipe, you can experiment with spicy brown mustard or whole grain mustard, although it will change the sauce’s texture and taste slightly.
What kind of white wine is best for this recipe?
Choose a dry white wine you enjoy drinking, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid cooking wines that can taste harsh or overly salty.
Is it necessary to use Greek yogurt in the sauce?
Greek yogurt adds a subtle tang and lightens the heavy cream’s richness slightly. You can omit it or substitute with sour cream, but it will alter the final flavor and texture a bit.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work well and may even add a bit more juiciness, but adjust cooking times as thighs may need longer to reach safe temperatures.
How do I know when the chicken is cooked perfectly?
The best way is to use a meat thermometer; the internal temperature should reach 160°F (165°F max). The chicken should be opaque all the way through with no pink remaining.
Final Thoughts
This Creamy White Wine Dijon Chicken Recipe is exactly the kind of comforting yet elegant meal you’ll find yourself craving again and again. It’s approachable, full of flavor, and sure to become a favorite for weeknights or special occasions. Trust me, once you try it, you’ll be eager to share this delicious discovery with friends and family!
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Creamy White Wine Dijon Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Creamy White Wine Dijon Chicken is a rich and flavorful dish featuring tender chicken breasts cooked in a luscious sauce made from white wine, Dijon mustard, heavy cream, and Greek yogurt. Enhanced with fresh rosemary and garlic, this recipe offers a perfect balance of tangy, creamy, and herbaceous notes that’s ideal for a comforting weeknight dinner.
Ingredients
Chicken and Seasonings
- 4 boneless skinless chicken breasts
- Salt, to taste
- Freshly ground black pepper, to taste
Sauce Ingredients
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 6 sprigs fresh rosemary (needles removed from 2 sprigs, 4 sprigs whole for frying)
- 1 cup white wine (a wine enjoyable to drink)
- 3 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 cup heavy whipping cream
- ¼ cup plain Greek yogurt
Instructions
- Heat fats and infuse rosemary: In a large skillet, heat 2 tablespoons olive oil and 3 tablespoons unsalted butter over medium heat. Add 6 sprigs of fresh rosemary and sauté for 15-30 seconds until crisp but not browned. Remove rosemary and set aside on paper towels.
- Prepare chicken: If chicken breasts are large, butterfly (cut in half lengthwise) and pound to even thickness. If smaller breasts, pound them evenly as well to ensure uniform cooking.
- Season and cook chicken: Season chicken breasts evenly with salt and freshly ground black pepper. Place them in the skillet over medium-high heat and cook for 4 minutes on each side until golden. Transfer cooked chicken to a plate and reduce heat to low.
- Deglaze pan: Pour 1 cup of white wine into the hot pan and scrape the bottom with a spatula to release browned bits and incorporate all flavors into the wine.
- Sauté garlic and build sauce: Turn heat to medium-low, add minced garlic, and sauté for 30 seconds until fragrant. Then add 3 tablespoons Dijon mustard, 1 cup heavy whipping cream, 2 tablespoons Worcestershire sauce, and ¼ cup plain Greek yogurt. Stir well until the mixture is smooth.
- Simmer chicken in sauce: Cook the sauce for approximately 5 minutes to allow it to thicken slightly. Return the chicken breasts to the pan, nestling them into the sauce. Continue cooking for an additional 10-15 minutes until the sauce thickens further and the chicken is fully cooked (internal temperature of 160°F to 165°F).
- Garnish and serve: Top the chicken with the reserved fried rosemary sprigs. Serve hot alongside mashed potatoes, baked potatoes, or pasta for a complete meal. Enjoy your delicious creamy white wine Dijon chicken!
Notes
- Butterflying and pounding the chicken ensures even cooking and tenderness.
- Use a good quality white wine that you enjoy drinking for best flavor.
- Be careful not to burn the rosemary; it should be crisp but not browned.
- Use a meat thermometer to confirm chicken reaches safe internal temperature of 160°F to 165°F.
- The sauce thickens as it simmers; adjust cooking time to reach desired consistency.
- For a lighter version, substitute half-and-half for heavy cream, but sauce will be less rich.
