Welcome
This Dijon Chicken in Garlic Wine Sauce recipe gives weeknight dinners a lift without fuss. It pairs a bright mustard bite with a silky garlic-wine pan sauce for something that feels special but is easy to make. I’ve tested this approach several times and learned which steps really control flavor and texture—see my note about searing and deglazing below and a similar skillet idea like Bobby Flay’s chicken thighs for inspiration.
Why Make This Recipe
- Flavor-forward: Dijon and garlic cut through richness for a well-balanced sauce that pleases most palates.
- Quick and weeknight-friendly: Most cooks finish this in about 30 minutes from start to plate.
- Restaurant feel at home: A simple pan sauce makes the dish look and taste like you ordered out.
- Flexible and crowd-pleasing: It pairs well with rice, pasta, or roasted vegetables for easy scaling.
- Personal insight: I love this recipe because the wine-deglaze step turns leftover browned bits into concentrated flavor—one small step that makes a huge difference. Also, if you like wrapped or saucy chicken, compare the spice play here to a bright garlic-yogurt shawarma wrap like this version.
Recipe Overview
- Prep time: 10 minutes (trim and season chicken, mince garlic)
- Cook time: 18–22 minutes (sear and finish in pan)
- Total time: 28–32 minutes
- Servings: 4
- Difficulty: Easy
- Method: Pan-seared boneless chicken breasts or thighs, deglazed with white wine, finished with Dijon, garlic, and cream or stock to make a silky sauce
My Experience Making This Recipe
I tested this with both boneless skin-on thighs and skinless breasts; thighs are more forgiving and stay juicier. Early trials had thin sauces—reducing the wine by 3–4 minutes and adding a small splash of cream or a knob of butter solved that. I also referenced classic comfort techniques while testing, similar in spirit to a no-fuss casserole approach like Chicken Divan.
How to Make Dijon Chicken in Garlic Wine Sauce for Effortless Elegance
Start by seasoning chicken with salt and pepper and searing in a hot, lightly oiled heavy skillet (cast iron or stainless steel) over medium-high heat until golden—about 4–5 minutes per side for ¾-inch breasts. Remove the chicken and lower heat to medium; sauté minced garlic (2–3 cloves) briefly, then add ½ cup dry white wine to deglaze, scraping up browned bits. Stir in 1–2 tablespoons Dijon mustard and ½ cup chicken stock (or ¼ cup heavy cream for richer sauce), simmer until slightly thickened (3–5 minutes), return the chicken to the pan to coat and finish cooking to an internal temperature of 165°F (74°C). Finish with 1 tablespoon butter and chopped parsley off the heat for shine and balance.
Expert Tips for Success
- Use the right pan: A heavy-bottomed skillet (10–12 inch cast iron or stainless) gives even browning and a flavorful fond for the sauce.
- Control heat for searing: Get the pan hot, then reduce to medium-high to avoid burning the Dijon when you add it; burnt mustard tastes bitter.
- Measure internal temperature: Use an instant-read thermometer and pull chicken at 160–162°F; it will rise to 165°F while resting for juicier results.
- Deglaze properly: Pour wine in while the pan is hot and stir with a wooden spoon to lift browned bits—this is the sauce’s flavor base. For a creamier finish, swirl in 1 tablespoon cold butter (monter au beurre) at the end. Also check a sauce-emulsifying technique similar to creamy approaches used in pasta recipes like rich provolone sauces for ideas on texture.
How to Serve Dijon Chicken in Garlic Wine Sauce for Effortless Elegance
- Over buttery mashed potatoes or creamy polenta to soak up every drop of sauce.
- Serve alongside roasted green beans or asparagus and a lemon wedge for brightness.
- Toss with cooked egg noodles or rice and a scattering of parsley and toasted almonds for texture.
- Plate for guests: slice chicken on a bias, spoon sauce over, and garnish with microgreens or a thin lemon slice for an elegant touch.
Storage and Reheating Guide
Refrigerate leftover chicken in an airtight container within 2 hours of cooking and use within 3–4 days. For longer storage, freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months; separate sauce and chicken if possible for best texture. Reheat gently: thaw overnight if frozen, then warm in a skillet over low heat with a splash of chicken stock or water to loosen the sauce, or bake covered at 325°F (160°C) until warmed through (about 10–15 minutes). Avoid high microwave power—reheat in short bursts and stir to retain creaminess.
Recipe Variations
- Gluten-free: Use gluten-free Dijon and verify chicken stock is gluten-free; all other steps stay the same.
- Dairy-free: Swap cream/butter for extra stock and a tablespoon of olive oil or a dairy-free butter substitute for richness.
- Mushroom-Dijon: Sauté 4 oz sliced cremini mushrooms after the garlic, then deglaze—adds earthiness and bulk.
- Holiday upgrade: Use bone-in thighs for a heartier dish and pair with stuffing and roasted root vegetables—think comfort like a seasonal casserole such as chicken stuffing casserole.
Nutritional Highlights
- Lean protein: Chicken provides high-quality protein to support muscle repair and satiety.
- Moderate fat: Using a touch of cream or butter adds richness—use low-fat stock to lower calories if desired.
- Allergens & considerations: Contains mustard (Dijon) and may contain dairy if cream or butter is used; the wine contains sulfites. Adjust for dietary needs accordingly and serve portion sizes of ~4–6 oz chicken per person.
Troubleshooting Common Issues
- Chicken turned out dry: Likely overcooked—use an instant-read thermometer and remove chicken at 160–162°F, then rest. Thinner cuts cook fast; lower heat and monitor closely.
- Sauce too thin: Simmer a few more minutes uncovered to reduce, or whisk in ½ teaspoon cornstarch mixed with cold water and simmer until thickened.
- Sauce broke or looked greasy: If using cream and it separates, remove from heat and whisk in a cold pat of butter or a tablespoon of crème fraîche to re-emulsify.
Frequently Asked Questions
Q: Can I make this with bone-in chicken?
A: Yes. Use bone-in thighs or breasts but increase cooking time; sear skin-side first for crispness, then finish in a 375°F (190°C) oven for 15–25 minutes depending on thickness until the internal temperature reaches 165°F.
Q: What white wine should I use?
A: Choose a dry white like Sauvignon Blanc or Pinot Grigio. Use a wine you’d drink—if it tastes off in the glass, it will taste off in the pan. You can substitute extra chicken stock for a wine-free version (use ¼ cup stock + 1 tsp lemon juice to brighten).
Q: Can I prep parts of this ahead?
A: Yes. You can season and refrigerate chicken for a few hours ahead, and make the sauce base (wine reduction) up to 24 hours earlier—reheat gently and add Dijon and cream at the end to finish.
Q: How do I make the sauce thicker without cream?
A: Reduce the sauce over medium heat until it coats the back of a spoon, or whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer 1–2 minutes until thickened.
Conclusion
If you want another skillet Dijon chicken reference or a quick 30-minute version to compare techniques, check this helpful recipe: 30-Minute Chicken Dijon with Creamy Sauce – Familystyle Food.
Dijon Chicken in Garlic Wine Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free options available
Description
A simple yet elegant Dijon Chicken with a silky garlic-wine pan sauce, perfect for weeknight dinners.
Ingredients
- 4 boneless chicken breasts or thighs
- Salt and pepper to taste
- 2-3 cloves minced garlic
- ½ cup dry white wine
- 1-2 tablespoons Dijon mustard
- ½ cup chicken stock or ¼ cup heavy cream
- 1 tablespoon butter
- Chopped parsley for garnish
Instructions
- Season chicken with salt and pepper. Sear in a hot, lightly oiled skillet over medium-high heat for 4-5 minutes per side until golden.
- Remove the chicken and lower the heat to medium; sauté minced garlic briefly.
- Add white wine to deglaze the pan, scraping up browned bits, and let it simmer for 3-5 minutes.
- Stir in Dijon mustard and chicken stock (or cream) and return the chicken to the pan to coat and finish cooking to an internal temperature of 165°F (74°C).
- Finish with butter and chopped parsley off the heat.
Notes
Use a heavy-bottomed skillet for even browning. Measure internal temperature with an instant-read thermometer for juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and deglazing
- Cuisine: French