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Dijon chicken in garlic wine sauce in a white skillet with fresh thyme and lemon

Easy Dijon Chicken in Garlic Wine Sauce

Golden seared chicken breasts in a silky, elegant Dijon garlic white wine cream sauce with shallots and fresh thyme. Ready in 30 minutes in one pan — French bistro quality at home.
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course: Dinner, Main Course
Cuisine: American, French
Calories: 365
Ingredients Equipment Method Notes

Ingredients

For the Chicken
  • 4 boneless skinless chicken breasts pounded to even ½-inch thickness, patted completely dry
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter for searing
For the Dijon Garlic Wine Sauce
  • 2 medium shallots finely diced
  • 4 cloves garlic finely minced
  • 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 3/4 cup low-sodium chicken broth
  • 2 tbsp Dijon mustard good quality — use part whole grain for more texture
  • 1/3 cup heavy cream room temperature
  • 1 tsp fresh thyme leaves plus more for serving
  • 1 tbsp cold unsalted butter whisked in at the end for a glossy sauce

Equipment

  • Large skillet or sauté pan
  • Meat mallet or rolling pin for pounding
  • Instant-read thermometer
  • Whisk

Method

  1. Pound chicken breasts to an even ½-inch thickness. Pat completely dry and season both sides with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat until foaming. Sear chicken 4-5 minutes undisturbed until golden. Flip and sear 3-4 minutes more. Remove to a plate and tent with foil.
  3. Reduce heat to medium. Sauté shallots in the same pan for 2-3 minutes until soft. Add garlic and thyme and cook 60 seconds.
  4. Pour in white wine and scrape up all golden bits from the bottom. Reduce by half, about 3-4 minutes.
  5. Add chicken broth and simmer for 3-4 minutes.
  6. Whisk in Dijon mustard until smooth.
  7. Reduce heat to low. Add the heavy cream and stir gently. Simmer for 2-3 minutes until the sauce coats the back of a spoon — do not boil.
  8. Return chicken and any resting juices to the pan. Spoon sauce over the chicken and simmer gently for 3-5 minutes until cooked through to 165°F.
  9. Remove from heat. Whisk in the cold butter until the sauce is glossy. Scatter fresh thyme leaves over the top and serve immediately.

Notes

Pat chicken very dry before searing for the best golden crust. Don't boil the sauce after cream goes in — gentle simmer only. Don't wash the pan between chicken and sauce — the fond is flavor. Finish with cold butter for a glossy, silky sauce.