Chicken in White Wine Sauce (no cream)

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Possibly the best chicken recipe ever, this chicken white wine sauce is first browned to keep in all the juices, then braised in an amazing sauce of white wine and grainy Dijon mustard - so much deliciousness!

And all in less than an hour to the table! Definitely one of our favorite quick and easy chicken recipes.

Normally when I think of braising, I think of slow cooking for many hours until the fibers are broken down and deliciously tender. Like with these braised short ribs or these braised pork shanks.

Because this recipe uses chicken thighs, our meat is already juicy and tender, so we don't need to slow cook for hours on end.

We do a quick brown on the chicken to get that nice, flavorful, crispy skin, and then finish it in the oven with the most amazing white wine sauce.

Jump to:

• Why This Recipe Works
• Ingredients
• Step By Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

Why This Recipe Works

• It takes less than an hour from start to finish, and that includes 30 minutes of in-oven cook time when you can take care of other household tasks, making it perfect for weeknight dinners.
• White wine and Dijon mustard pair together soooo well - it's like magic in your mouth.
• We brown the skin first, allowing it to get nice and crispy - it's my favorite part!
• Using chicken thighs helps the

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

I will always recommend using homemade chicken stock if you have any made, however, store bought will be fine as well.

In a pinch, I also keep a jar of this Better Than Bouillon chicken base which is pretty darn tasty and the next best thing to homemade :-)

I also prefer to use a good whole grain Dijon mustard as I find it has a better texture for braising.

And lastly, that duck fat. If you guys have been reading my recipes for any period of time, you'll know I've been having a love affair with duck fat for quite some time.

For the white wine, a chardonnay, pinot grigio or sauvignon blanc is going to work the best. You want a dry white wine as opposed to a sweet one. Please do not use white cooking wine.

Step By Step Instructions

First, preheat the oven to 375F degrees.

Season the chicken with the salt and pepper.

Heat the duck fat in a cast iron skillet over medium high heat.

Add the chicken, skin side down and cook about 2-3 minutes until the skin is browned.

Remove chicken from the skillet and set aside. Turn the heat down to medium.

Add the shallots, garlic and thyme to the skillet and cook 1-2 minutes, until they just start to brown.

Add the wine to deglaze the pan and simmer for 2 minutes.

Add the broth and mustard and bring to a simmer.

Cook for 2-4 minutes, remove from heat, and add the chicken thighs back in, skin side up.

Place skillet directly in the oven and cook for 30 minutes. The internal temperature should be 160F degrees when you remove it from the oven (it will heat the remaining 5 degrees when resting).

Let rest for 5 minutes, then serve drizzled with the sauce. Check below for some of our favorite serving options!

Expert Tips

1. Always cook with the skin side up in the oven to allow the skin to get crispier and remain crisp.
2. Don't cook the chicken past 165F degrees as it will be dry. I recommend taking it out at 160F degrees as the temperature will rise to 165F degrees while it rests.
3. Stir the garlic and shallots often as they will burn quickly. If they start to burn, just add the wine.
4. If you want a creamy sauce, substitute ¼ cup cream for ¼ cup of the chicken stock.
5. Substitute butter or bacon fat for the duck fat. You can also use olive oil in a pinch, but the flavor won't be as rich.
6. Drizzle with a touch of fresh lemon juice for added freshness and acid.
7. Add additional salt to taste if needed.

Serving Options

• We LOVE this chicken served with the truffle mashed potatoes or these creamy garlic mashed potatoes.
• Also amazing served with these sous vide sweet potatoes or mashed sweet potatoes.
• Sous vide carrots are perfect as the glaze is similar to the sauce in the chicken.
• A good bread like this pesto challah or air fryer garlic bread is a must!
• And who can say no to some good ole air fryer frozen French fries or some cheesy crock pot au gratin potatoes.
• Start your meal with these air fryer artichokes, air fryer mozzarella sticks or this roasted bone marrow (my all time favorite!).
• Sprinkle with grated parmesan or gruyere cheese for extra richness!

Variations and Substitutions

• Add a squeeze of lemon at the end to freshen up the dish;
• You can substitute fresh rosemary, parsley or even tarragon for the thyme in this dish.
• Substitute ¼ cup cream for ¼ of the chicken stock for a creamier sauce.
• Use sliced leeks instead of shallots.
• Add mushrooms or asparagus to the garlic and shallots while cooking (add about 3-5 minutes to the cook time).
• Stir in ¼ cup Parmesan cheese at the end.

Reheating and Storage

This is a great recipe for leftovers. Store the chicken in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in an oven safe dish at 350F degrees for 15-20 minutes (until warmed through).

You can also store leftovers in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat according to the above instructions.

Frequently Asked Questions

And you guys will for sure want to check out some of my absolute favorite chicken thigh recipes:

• Vietnamese chicken
• Honey garlic chicken thighs
• Miso roasted chicken thighs
• Sous vide chicken thighs
• Slow cooker teriyaki chicken
• Instant Pot cog au vin

Did you make this recipe? Leave a comment below and let me know how it turned out!

Recipe