By Becky Hardin
Updated Feb 27, 2025
Chicken Dijon with White Wine Sauce is my favorite go-to when I want something flavorful and easy to make. Tender chicken, tangy dijon mustard and a rich creamy white wine sauce with heavy cream make a comforting and hearty meal! If you’re worried about the wine, don’t be! The alcohol cooks out while cooking.
5-Star Review
“My son spent dinner grunting appreciation with every bite. I think it’s a winner! Bonus for me is how quick and easy it is.” -Rebecca
Chicken Dijon With White Wine Recipe
Dijon Chicken in White Wine Sauce comes together in a flash and is an absolutely foolproof meal. I love how the sharp tanginess from the Dijon mustard balances out the rest of the ingredients. Together they create a symphony of flavors that you’ll fall in love with! If you want to leave out the wine, you can use a cooking wine without alcohol or chicken stock in its place.
Ingredients1x2x3x
- ▢ 2 tablespoons olive oil
- ▢ 3 tablespoons butter unsalted
- ▢ 4 cloves garlic minced
- ▢ 6 sprigs fresh rosemary (needles removed from 2 of the sprigs)
- ▢ 4 chicken breasts boneless skinless
- ▢ 1 cup white wine wine that is enjoyable to drink
- ▢ 3 tablespoons Dijon mustard
- ▢ 2 tablespoon Worcestershire Sauce
- ▢ 1 cup heavy whipping cream
- ▢ ¼ cup plain Greek yogurt
- ▢ salt
- ▢ freshly grounded black pepper
Instructions
- Heat olive oil and butter in a large skillet over medium heat. 2 tablespoons olive oil, 3 tablespoons butter
- Add the rosemary sprigs and sauté for 15-30 seconds (just until crisp but not brown). Transfer rosemary to a paper towel and turn the heat to medium-high. 6 sprigs fresh rosemary
- If using large chicken breasts, butterfly (cut in-half lengthwise) then pound (with a meat pounder) until even in thickness. If using small-ish breasts, just pound to an even thickness. 4 chicken breasts
- Season the chicken with salt & pepper and place in the pan. Cook 4 minutes per side. Transfer chicken to a plate. Reduce heat to low. salt, freshly grounded black pepper
- Deglaze the pan drippings by adding the wine to the pan while scraping it with a spatula. 1 cup white wine
- Turn heat to medium-low, add garlic and sauté the garlic for 30 seconds. Add in the mustard, cream, Worcestershire sauce, and yogurt and stir until smooth. Cook the sauce 5 minutes, and add the chicken breasts. Cook an additional 10-15 minutes until sauce is thickened and chicken is no longer pink in the middle. A meat thermometer inserted in the thickest part of the breasts should read 160°F (165° max). 4 cloves garlic, 3 tablespoons Dijon mustard, 1 cup heavy whipping cream, ¼ cup plain Greek yogurt, 2 tablespoon Worcestershire Sauce
- Garnish the chicken with the fried rosemary sprigs. Serve with mashed or baked potatoes or pasta. Enjoy!
Becky’s Tips
- Evenly pounded chicken breasts cooks very fast and nicely. So make sure to pound them evenly.
- Sprinkle some freshly grated parmesan just before serving to make it cheesy.
- If looking for a dairy-free option, use cornflour to make the sauce. Add 1 tablespoon cornstarch in 1.5 cup of water, make slurry and add at the step instead of heavy cream.
- You can also try this recipe with pork chops .
- Add some handfuls of spinach or kale for the bright green color as well as for extra fiber. Add the greens at the last step. No need to cook them, they will wilt with the heat coming from the sauce.
- Throw some crushed nuts like almonds, pecans, or walnuts for an extra crunch.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Dijon Chicken In White Wine Sauce Step by Step
Prepare the chicken (Pound Evenly) and cook: First pound the chicken breast to make them even in thickness.
If using large chicken breasts, butterfly (cut in-half lengthwise) then pound (with a meat pounder) until even in thickness. If using small-ish breasts, just pound to an even thickness.
Season 4 boneless skinless chicken breasts with salt & pepper. Set aside.
Heat 2 tablespoons of olive oil and 3 tablespoons of butter in a large skillet over medium heat.
Add the 2 rosemary needles and 4 sprigs of rosemary and sauté for 15-30 seconds (just until crisp but not brown). Transfer rosemary to a paper towel and turn the heat to medium-high.
Now transfer the pounded and seasoned chicken breast in the same skillet in the remaining aromatic oil-butter. Cook 4 minutes per side. Transfer chicken to a plate. Reduce heat to low.
Make the sauce and cook chicken: Deglaze the pan drippings by adding 1 cup of wine to the skillet while scraping it with a spatula.
Turn heat to medium-low. Add 4 cloves of minced garlic and sauté the garlic for 30 seconds.
Add in 3 tablespoons of Dijon mustard, 1 cup of heavy whipping cream, ¼ cup of plain Greek yogurt, 2 tablespoons Worcestershire Sauce and stir until smooth.
Cook the sauce 5 minutes and then add the chicken breasts. Cook for an additional 10-15 minutes until sauce is thickened and chicken is no longer pink in the middle.
Note: A meat thermometer inserted in the thickest part of the breasts should read 160°F (165° max). Garnish and serve: Garnish the chicken with the fried rosemary sprigs. Serve with mashed or baked potatoes or pasta. Enjoy!
How to Store and Reheat
What I love about this French-inspired white wine chicken is how great it is when reheated. Store leftovers in an airtight container and refrigerate for 3-5 days. Reheat in a saucepan over medium low heat. Add some cream, milk, or chicken stock to thin out the sauce if required.
To freeze, transfer to freezer-friendly bags and store for 3-4 months. Thaw overnight and reheat in a saucepan over medium-low heat.
Serving Suggestions
My family loves this White Wine Chicken Dijon served over Plain Steamed Rice or served alongside some of our favorite side dishes like Melting Potatoes ! I like to keep the side dish simple because there’s so much flavor in the White Wine Sauce.
You can also choose a BBQ side dish to go along with it, BBQ flavors taste heavenly with the white wine sauce. And don’t forget the Cheesy Garlic Bread !
This meal is great for a simple weeknight dinner or for a dinner party .
More one pot meals that we love
Creamy Tuscan Chicken
Turkey Wild Rice Soup
Swiss Steak
15 Bean Soup
Rice Pudding
Paella
Cube Steak
Chicken Chow Mein
Creamy White Wine Dijon Chicken
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter unsalted
- 4 cloves garlic minced
- 6 sprigs fresh rosemary (needles removed from 2 of the sprigs)
- 4 chicken breasts boneless skinless
- 1 cup white wine wine that is enjoyable to drink
- 3 tablespoons Dijon mustard
- 2 tablespoon Worcestershire Sauce
- 1 cup heavy whipping cream
- ¼ cup plain Greek yogurt
- salt
- freshly grounded black pepper
Instructions
- Heat olive oil and butter in a large skillet over medium heat. 2 tablespoons olive oil, 3 tablespoons butter
- Add the rosemary sprigs and sauté for 15-30 seconds (just until crisp but not brown). Transfer rosemary to a paper towel and turn the heat to medium-high. 6 sprigs fresh rosemary
- If using large chicken breasts, butterfly (cut in-half lengthwise) then pound (with a meat pounder) until even in thickness. If using small-ish breasts, just pound to an even thickness. 4 chicken breasts
- Season the chicken with salt & pepper and place in the pan. Cook 4 minutes per side. Transfer chicken to a plate. Reduce heat to low. salt, freshly grounded black pepper
- Deglaze the pan drippings by adding the wine to the pan while scraping it with a spatula. 1 cup white wine
- Turn heat to medium-low, add garlic and sauté the garlic for 30 seconds. Add in the mustard, cream, Worcestershire sauce, and yogurt and stir until smooth. Cook the sauce 5 minutes, and add the chicken breasts. Cook an additional 10-15 minutes until sauce is thickened and chicken is no longer pink in the middle. A meat thermometer inserted in the thickest part of the breasts should read 160°F (165° max). 4 cloves garlic, 3 tablespoons Dijon mustard, 1 cup heavy whipping cream, ¼ cup plain Greek yogurt, 2 tablespoon Worcestershire Sauce
- Garnish the chicken with the fried rosemary sprigs. Serve with mashed or baked potatoes or pasta. Enjoy!
Notes
- Evenly pounded chicken breasts cooks very fast and nicely. So make sure to pound them evenly.
- Sprinkle some freshly grated parmesan just before serving to make it cheesy.
- If looking for a dairy-free option, use cornflour to make the sauce. Add 1 tablespoon cornstarch in 1.5 cup of water, make slurry and add at the step instead of heavy cream.
- You can also try this recipe with pork chops .
- Add some handfuls of spinach or kale for the bright green color as well as for extra fiber. Add the greens at the last step. No need to cook them, they will wilt with the heat coming from the sauce.
- Throw some crushed nuts like almonds, pecans, or walnuts for an extra crunch.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
