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Chicken in White Wine Sauce

Chicken in White Wine Sauce

This Chicken in White Wine Sauce boasts tangy flavors from three kinds of mustard, combined with a creamy and rich sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 741 kcal

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 3 tablespoons olive oil
  • 5 pieces boneless, skin-on chicken thighs *Used for maximum flavor.
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon kosher salt plus more, to taste
  • 0.5 teaspoon ground black pepper plus more, to taste
  • 1 tablespoon unsalted butter ⅛ stick
  • 1 cup diced yellow onion
  • 4 cloves garlic thinly sliced
  • 0.5 cup dry white wine **Recommend Sauvignon Blanc, Chardonnay, or Pinot Grigio.
  • 0.5 cup chicken broth [Link to homemade chicken broth recipe](https://easychickenrecipes.com/homemade-chicken-broth-recipe/)
  • 0.5 cup heavy cream
  • 2 teaspoons honey mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons country mustard or old-style mustard
  • 4 sprigs fresh thyme leaves only; optional, for garnish

Instructions
 

  • Preheat oven to 375°F.
  • Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
  • Season both sides of the chicken with salt, pepper and Herbes de Provence.
  • Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook another 4 minutes. Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside. Leave 1-tablespoon oil in the skillet and discard the rest.
  • Set the heat to medium-low and add 1 tablespoon butter to the skillet. Add onion and sauté about 3-4 minutes or until translucent.
  • Add the garlic and cook another 30 seconds, stirring often.
  • Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
  • Add the broth, cream, three mustards, and thyme leaves. Season with salt and pepper and stir well.
  • Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.
  • Cook, uncovered, at 375°F for 30-35 minutes, or until the chicken reaches 165°F. The sauce should have reduced about halfway.
  • Serve the chicken with the reduced pan sauce.

Notes

Feel free to use skinless chicken breasts instead of thighs if preferred. Most of the alcohol will cook off, but there may be trace amounts. This dish pairs well with mashed potatoes, orzo, or buttered noodles to soak up the sauce.

Nutrition

Serving: 1servingCalories: 741kcalCarbohydrates: 8gProtein: 36gFat: 60gSaturated Fat: 19gCholesterol: 256mgSodium: 937mgPotassium: 573mgFiber: 1gSugar: 2gVitamin A: 690IUVitamin C: 5.9mgCalcium: 58mgIron: 2.1mg
Keyword chicken, Chicken in White Wine Sauce, creamy chicken, Mustard Chicken, Rich Chicken Dish, Wine Sauce
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