I love quick, elegant dinners that feel special without extra fuss — Dijon Chicken in Garlic Wine Sauce is one of those. It combines a savory mustard punch with a silky garlic-pan sauce that comes together in about 30 minutes, and I make it when I want a restaurant-style meal at home. While testing this, I adapted techniques I use in richer pasta dishes like Creamy Cajun Chicken Tortellini to keep the sauce balanced and bright.
Why Make This Recipe
- Big flavor: tangy Dijon and garlic meet a white-wine pan sauce for a bright, savory bite.
- Fast and weeknight-friendly: most of the work happens on the stovetop and it’s done in about 30 minutes.
- Protein-forward and satisfying: a generous chicken portion keeps it filling without heavy carbs.
- Versatile: pairs with pasta, rice, or roasted vegetables for different moods. I love this dish because it feels special but barely adds time to my evening — perfect for busy nights or impromptu guests.
- If you enjoy white-wine sauces, try the similar roast technique in this Savory Herb Roasted Chicken with White Wine Sauce for an oven-finished option.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 18–20 minutes
- Total time: 28–30 minutes
- Servings: 4 (4 boneless skinless chicken breasts, ~6–8 oz each)
- Difficulty: Easy–Medium (requires attention to searing and sauce reduction)
- Method: Pan-sear chicken, deglaze skillet with white wine, reduce and finish with cream and Dijon for a glossy pan sauce.
My Experience Making This Recipe
I tested this repeatedly to get the sauce texture right — silky, not greasy. I learned that searing over medium-high heat and using an instant-read thermometer made the biggest difference for tender chicken and a lump-free sauce.
How to Make Dijon Chicken in Garlic Wine Sauce for Effortless Elegance
Start by seasoning and lightly dredging chicken in seasoned flour, then sear in a heavy skillet (cast iron works best) over medium-high heat until golden, about 4–5 minutes per side. Remove the chicken and gently sweat shallot and garlic, deglaze with 1/2 cup dry white wine, reduce by half, then whisk in 1/2 cup chicken stock, 1/2 cup heavy cream, and 2 tablespoons Dijon mustard. Return the chicken to the pan and simmer 3–5 minutes until the internal temperature reaches 165°F and the sauce coats the back of a spoon.
Expert Tips for Success
- Use an instant-read thermometer: pull the chicken at 160–162°F and let it rest to 165°F for juicy results. I often reference techniques from pasta sauces like in Creamy Garlic Butter Chicken and Linguine when finishing sauces.
- Don’t overcrowd the pan: sear in batches if needed so the chicken browns instead of steams. A 12-inch skillet fits four breasts comfortably.
- Deglaze thoroughly: scrape browned bits with wine (about 1/2 cup dry white wine) to build flavor; reduce by half before adding cream.
- Control richness: use 1/2 cup heavy cream or swap to 1/3 cup for a lighter sauce; add a squeeze of lemon to brighten if it feels too heavy. I often finish similar sauces using the method in Creamy Garlic Butter Chicken Rotini to balance creaminess.
- Use room-temp chicken and pat it dry: you’ll get better sear and less splatter.
How to Serve Dijon Chicken in Garlic Wine Sauce for Effortless Elegance
- Over buttered egg noodles or linguine to soak up the sauce; finish with chopped parsley and lemon zest. For cheesy pasta pairings see Creamy Velveeta Chicken Rotini.
- With roasted vegetables (asparagus, carrots) and a simple grain like quinoa for a lighter plate.
- For a low-carb option, serve it on cauliflower mash or steamed green beans with sauce spooned over.
- Presentation tip: slice chicken across the grain and drizzle sauce over the slices, topping with fresh thyme or parsley for color.
Storage and Reheating Guide
- Refrigerator: cool within 2 hours and store in an airtight container for up to 3–4 days. Keep sauce and chicken together or separate for best texture.
- Freezer: freeze in a freezer-safe container for up to 2 months; label with date. Thaw overnight in the refrigerator.
- Reheat gently: warm on the stovetop over low heat with a splash of chicken stock or water to loosen the sauce, stirring until just hot. If using a microwave, reheat in 30-second bursts and stir between intervals to avoid overcooking.
Recipe Variations
- Gluten-free: skip the flour dredge and dust chicken with a little cornstarch (1–2 tsp) or simply season and sear; use GF stock and check mustard ingredients.
- Dairy-free: replace heavy cream with full-fat coconut milk or plain unsweetened oat cream; finish with an extra tablespoon of Dijon for tang.
- Mushroom Dijon: add 8 oz sliced cremini mushrooms when sweating shallot and garlic for an earthy boost.
- Herbed lemon version: stir in 1 tbsp chopped tarragon or chives and 1 tsp lemon zest at the end for a fresher profile.
Nutritional Highlights
- High in lean protein from chicken; one serving (with 4 oz chicken) provides ~25–30 g protein.
- Moderate fat from butter and cream — you can reduce cream or use a lighter alternative to lower calories.
- Allergens: contains dairy (cream, butter) and mustard (Dijon); may contain gluten if chicken is dredged in regular flour. Adjust accordingly for dietary needs.
Troubleshooting Common Issues
- Sauce is too thin: simmer uncovered a few minutes to reduce, or whisk in 1 tsp cornstarch mixed with cold water and simmer until thickened.
- Sauce broke/separated: remove from heat and whisk in a tablespoon of cold cream or an ice cube to bring it back; avoid boiling after adding cream.
- Chicken dry or overcooked: check with a thermometer and pull earlier; rest 5 minutes before slicing to redistribute juices.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless skinless thighs are more forgiving and stay moister. Reduce sear time slightly (about 3–4 minutes per side) and check for a 165°F internal temperature. Thighs also pair well with richer sauces because of their higher fat content.
Q: What can I use instead of white wine?
A: Use equal parts low-sodium chicken stock plus 1 tablespoon white wine vinegar or lemon juice per 1/2 cup wine. That preserves acidity and deglazing power without alcohol.
Q: Can I make the sauce ahead of time?
A: You can make the sauce a day ahead and store it refrigerated. Reheat gently on low heat and whisk in a splash of stock or cream to refresh texture before returning the chicken to warm through.
Q: How do I keep the sauce from becoming gritty after adding Dijon?
A: Whisk Dijon into the cream off the heat and then warm gently; avoid high boil after adding mustard. If using coarse Dijon, press it against the side of the pan to dissolve, and strain the sauce if you want an ultra-smooth finish.
Conclusion
If you want another quick Dijon chicken take on a creamy pan sauce, this 30-Minute Chicken Dijon with Creamy Sauce – Familystyle Food is a great reference for timing and flavor balance.
Dijon Chicken in Garlic Wine Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free Option
Description
A quick and elegant dinner featuring savory Dijon and a silky garlic white wine sauce.
Ingredients
- 4 boneless skinless chicken breasts (6–8 oz each)
- 1/2 cup all-purpose flour (for dredging)
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
- Season and lightly dredge chicken in flour.
- Heat olive oil in a heavy skillet over medium-high heat.
- Sear chicken for 4–5 minutes on each side until golden. Remove and set aside.
- Sweat shallot and garlic in the same skillet until fragrant.
- Deglaze the skillet with 1/2 cup dry white wine, reducing it by half.
- Whisk in chicken stock, heavy cream, and Dijon mustard.
- Return the chicken to the pan and simmer for 3–5 minutes until the internal temperature reaches 165°F.
Notes
Serve over buttered noodles, or with roasted vegetables and grains. Can also be made gluten or dairy-free with substitutions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and reducing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg