Chicken in White Wine Sauce Recipe - Easy Chicken Recipes (2024)

• ▢ 3 tablespoons olive oil
• ▢ 5 chicken thighs; boneless skin-on
• ▢ 1 teaspoon Herbes de Provence
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 tablespoon unsalted butter
• ▢ 1 cup diced yellow onion
• ▢ 4 garlic cloves thinly sliced
• ▢ ½ cup white wine dry or off-dry
• ▢ ½ cup chicken broth
• ▢ ½ cup heavy cream
• ▢ 2 teaspoons honey mustard
• ▢ 2 teaspoons Dijon mustard
• ▢ 2 teaspoons country mustard or old-style mustard
• ▢ 4 sprigs of thyme leaves only
• ▢ Kosher salt and freshly ground black pepper to taste

• 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.

  3 tablespoons olive oil

• While the oil heats, 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.

  5 chicken thighs; boneless, 1 teaspoon Herbes de Provence, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper

• Set the heat to medium-low and add 1-tablespoon butter to the skillet.

  1 tablespoon unsalted butter

• Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.

  1 cup diced yellow onion, 4 garlic cloves

• Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).

  ½ cup white wine

• Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.

  ½ cup chicken broth, ½ cup heavy cream, 2 teaspoons honey mustard, 2 teaspoons Dijon mustard, 2 teaspoons country mustard or old-style mustard, 4 sprigs of thyme, Kosher salt and freshly ground black pepper

• 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.

  See Also

  100 Whole30 Paleo Recipes for the Instant Pot

• Cook, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should have reduced about halfway. (see note)

• Serve the chicken with the reduced Mustard Wine pan sauce.

• Enjoy!

• If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce on the stovetop, over medium-low heat, until it thickens to desired consistency.
• If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.

Storage: Store chicken in white wine sauce in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition Facts

Chicken in White Wine Sauce

Amount Per Serving

Calories 741Calories from Fat 540

% Daily Value*

Fat 60g92%

Saturated Fat 19g119%

Cholesterol 256mg85%

Sodium 937mg41%

Potassium 573mg16%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 2g2%

Protein 36g72%

Vitamin A 690IU14%

Vitamin C 5.9mg7%

Calcium 58mg6%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.