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
Scale
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.
