chicken in white wine and mustard sauce Creamy chicken in white wine sauce

Hello everyone! Are you looking for something special to cook for your family tonight? I know we are all so busy working and taking care of the kids, but we still want to put a healthy, delicious meal on the table. Sometimes we get tired of the same old stir-fry, right? Today I want to share two wonderful chicken recipes that look very fancy, like you spent many hours in the kitchen, but they are actually quite simple to make. Your husband and children will definitely ask for second helpings of these! Trust me, the secret is all in the sauce. When the sauce is good, you can serve it over a big bowl of steaming white rice or some nice noodles, and everyone will be very happy and full. Let’s look at these two ways to make chicken that will make your kitchen smell like a five-star restaurant!

Chicken with Dijon Mustard Sauce - The Happier Homemaker

This first dish is so creamy and savory, it is truly a crowd-pleaser. Don't worry if you think the mustard will be too strong; when you mix it with the heavy cream, it becomes very mellow and gives the chicken a beautiful golden color. It has that perfect "zing" that cuts through the richness. I like to use chicken breasts for this one, but make sure you don't overcook them—we want them juicy, not dry! This is the kind of meal that feels very elegant but takes less than thirty minutes to finish. It’s perfect for a weeknight when you want to feel a little bit "extra."

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced very fine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme or fresh parsley for garnish

Instructions

1. First, season your chicken breasts with salt and pepper on both sides. Don't be stingy with the seasoning!
2. Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the pan and cook for about 5-7 minutes per side until they are golden brown and cooked through. Take them out and let them rest on a plate.
3. In the same pan, add your minced garlic. Stir it quickly for about 30 seconds so it doesn't burn—burnt garlic tastes bitter, and we don't want that!
4. Pour in the chicken broth to deglaze the pan, scraping up all those yummy brown bits from the bottom.
5. Whisk in the heavy cream and the Dijon mustard. Let the sauce simmer for a few minutes until it starts to thicken up beautifully.
6. Add the chicken back into the pan and spoon that lovely sauce all over it. Sprinkle with your herbs and serve it hot. This is so good with mashed potatoes or even a simple piece of crusty bread to soak up every drop of sauce!

Chicken In White Wine Sauce Dutch Oven

For the second dish, we are using the Dutch oven. I love using a Dutch oven because it distributes the heat so evenly, making the meat incredibly tender. This recipe uses white wine, which creates a very sophisticated depth of flavor. If you are worried about the alcohol, don't be—it mostly cooks away, leaving behind a wonderful aroma that will make your neighbors jealous! I recommend using chicken thighs for this one because the bone-in, skin-on meat stays so moist during the braising process. This is a very comforting "soul food" style meal that is perfect for a rainy Sunday afternoon.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon butter and 1 tablespoon oil
• 1 large onion, sliced thinly
• 3 carrots, peeled and chopped into chunks
• 4 cloves garlic, smashed
• 1 cup dry white wine (like Sauvignon Blanc)
• 1 cup chicken stock
• Fresh rosemary and thyme sprigs
• A splash of heavy cream (optional, for extra richness)

Instructions

1. Preheat your oven to 350°F (175°C). Pat the chicken skin very dry with a paper towel—this is the secret to getting crispy skin!
2. In your Dutch oven, heat the butter and oil over medium heat. Brown the chicken thighs, skin side down first, until the skin is crispy and brown. Flip and brown the other side, then remove the chicken to a plate.
3. Add the onions and carrots to the pot. Sauté them until the onions are soft and slightly sweet. Add the garlic and cook for just a minute more.
4. Pour in the white wine and use a wooden spoon to scrape the bottom of the pot. Let the wine reduce by half.
5. Add the chicken stock and the herbs. Place the chicken thighs back into the pot, keeping the skin above the liquid so it stays crispy.
6. Cover the pot and put it in the oven for about 30-40 minutes. The meat will be so tender it practically falls off the bone!
7. If you want a thicker sauce, you can take the chicken out at the end and stir in a little bit of cream or a butter-flour paste. Serve this over rice or some wide egg noodles. It is absolutely delicious!

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