Creamy Dijon Chicken

This Creamy Dijon Chicken is the perfect date night dinner! It’s made with a simple and creamy white wine sauce and is the best paired with buttery rice and a vegetable of your choice! Oh, and an extra glass of white wine! 

Y’all, I’m SO excited to be sharing this recipe today. I’ve been working on this recipe the past couple weeks and after intensive testing, I finally got it perfectly right! 

I originally wanted to call this recipe Date Night Chicken because it’s seriously the best meal for a date night at home. Seriously, if you try this, I think that date nights at home will become your new favorite thing. 

Why This Dish is Simply the BEST 

Where to even begin?! First, the chicken isn’t the normal boring chicken you might get at a restaurant. This chicken is sauteed to golden perfection on the outside yet still remains incredibly moist and juicy on the inside! 

The sauce. Oh my word. If you’ve ever been worried about making a creamy white wine sauce, you aren’t alone! The method in this recipe makes it super simple…you can find some more tips below – but let me tell you a little bit more about this sauce! 

The white wine included is never overpowering, instead it lends to the best depth of flavor. It adds a brightness to the dish that would be missing otherwise. 

The sauce itself is ultra savory, a little tangy from the dijon mustard and it has amazing flavor from the leftover bits of chicken that you get when you deglaze the pan. 

Yes, it does have parmesan in it, but it’s never like super melty, thick or cheesy – do you know what I mean? The parmesan adds another layer of salty goodness to the dish! 

It’s silky smooth and creamy. It’s not overly thick – but instead the perfect consistency for a sauce to drizzle over everything on your plate! Ha! 

Seriously, the juicy chicken is the perfect canvas to drizzle the sauce over – as well as the buttery rice. I think at one point I was literally using my finger to make sure I got every little bit of the sauce into my mouth. No lie. (Don’t judge me pls). 

Pair each bite with a small sip of the white wine you used to make the sauce and VOILA. It’s amazing. Hello date night at home! 

Ingredients You Need 

  • Chicken breasts
  • Olive oil 
  • Garlic powder, salt, oregano, cracker pepper
  • Dry white wine (I’ve used both chardonnay or a pinot grigio) 
  • Chicken broth 
  • Heavy cream 
  • Parmesan 
  • Butter 
  • Dijon mustard 
  • Rice and veggies for serving 

Best Tips for Making the Creamiest Chicken 

In the past, I’ve been so guilty of both oiling and seasoning the chicken while it’s in the skillet. For this recipe, I highly recommend to add the chicken breasts to a separate bowl. Add in the spices and using your hands, make sure the breasts are fully coated with the seasonings. 

Next, add in a drizzle of oil and make sure they are coated evenly. 

Nowwww! You get to melt a delicious pat of butter in your favorite skillet (mine is still forever THIS skillet from Made In!) and get to work! 

Don’t cook the chicken breasts fully the first time you put them in the pan. They are simply going to be browned on each side to achieve that golden deliciousness. I recommend searing each side for 3-4 minutes. Make sure to just let the chicken do it’s thing! Don’t touch it or move it around while it’s being seared!

When both the sides of chicken have been seared, move it to a clean plate and set it aside. Now to the good part! 

You don’t want to leave all of those delicious cooked chicken bits/fat/flavor in the bottom of the pan – you want to incorporate into the sauce! 

On medium heat, add in the white wine and scrape scrape scrape up the bits of chicken from the bottom of the pan. Let the wine cook for about 2 minutes on medium heat, stirring with a whisk occasionally. 

Next you add in the chicken broth, butter, dijon mustard (feel free to use 1 or 2 tbsp, depending on how tangy you like it) and whisk all together. 

Next, make sure that you lower the heat to low/medium heat. Add in the extra good stuff: freshly grated (please don’t use the green can lol, I don’t think it would incorporate well) parmesan and heavy cream!

Whisk until it’s all combined – the cheese will begin to melt and it might look weird/stringy for a second but fear not – I promise it will all come together. 

Let this mixture simmer on the stove for 5 or so minutes, stirring regularly to make sure it thickens. Once the sauce does begin to thicken, add the chicken back into the pan! 

This will finish fully cooking the chicken – make sure that it is 165 internally to know that it’s done. 

What to Serve With This Dish 

I served mine with plain buttery jasmine rice (seasoned with salt) and a side salad. 

I would also serve it with crispy air fryer broccoli, baked garlic herb fries, or roasted lemon rosemary potatoes!

In regards to grains, orzo would be delicious as well as normal pasta, couscous, quinoa…whatever grain would work! 

Either way, make sure that whatever you serve it with can soak up some of the delicious sauce! 

Oh, and it’s a no brainer that if desired, you should have a glass of that white wine along with dinner! 😉 

I hope you guys enjoy this recipe as much as me and my husband did! XO – Haylie 

Did you like this recipe? Here are a few others you might like: 

Three Cheese Zucchini Lasagna Rolls

Garlic Butter Pan Roasted Salmon 

Instant Pot Guinness Braised Short Ribs 

Roasted Red Pepper Pasta 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 1 vote

Creamy Dijon Chicken

This Creamy Dijon Chicken is the perfect date night dinner! It’s made with a simple and creamy white wine sauce and is the best paired with buttery rice and a vegetable of your choice! Oh, and an extra glass of white wine! 

Course Main Course
Cuisine American
Keyword chicken breast recipes, creamy dijon chicken, creamy white wine sauce, date night chicken recipes, dijon chicken, white wine sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Author Haylie


  • 2 medium chicken breasts
  • 1 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano (or Italian seasoning)
  • 1/2 tsp salt
  • 1/8 tsp cracked pepper
  • 2 tbsp salted butter

White Wine Sauce

  • 1/3 cup dry white wine (I've used both Pinot Grigio or Chardonnay)
  • 1/4 cup chicken broth
  • 1/3 cup heavy cream
  • 1/3 cup freshly shredded parmesan
  • 1 tbsp butter
  • 1-2 tbsp dijon mustard (I felt 1 tbsp was fine but if you want it more tangy, add 2)
  • chives for garnish
  • rice and salad for serving


Cooking the chicken

  1. Add chicken breasts to a bowl. Spice both sides of chicken with the garlic powder, salt, oregano and cracked pepper until they are evenly combined and coated with spices. Add the 1 tbsp of olive oil and use your hands to make sure the chicken is coated properly.

  2. Add 2 tbsp of salted butter to a skillet and heat on medium heat. once butter is melted, add chicken in. Cook on each side for 3-4 minutes, NOT touching/moving the chicken around. Remove and set aside on a clean plate.

White Wine Sauce

  1. Add white wine to the pan you cooked the chicken in and scrape the chicken bits off of the bottom of the pan, deglazing it.

  2. Let the wine cook for 2 minutes or so. Use a whisk to continually be stirring it. It should be golden and slightly bubbling.

  3. Next, add in the chicken broth, 1 tbsp of butter and dijon mustard. Stir to combine using the whisk.

  4. Right after, lower the heat to low-medium heat and add in the heavy cream and parmesan cheese. Whisk to combine. The cheese might be a little stringy at first but don't fret!

  5. Let this mixture simmer, stirring regularly, for 5 minutes or so until sauce begins to thicken.

  6. Add the chicken back into the pan at this point and let the chicken cook for 3-4 more minutes or until the chicken is fully cooked and reads 165 degrees internally.

  7. Serve with rice, a side salad and garnish the chicken with chives. Spoon sauce generously over chicken (and rice!) and ENJOY!

4 comments / Add your comment below

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.