Go Back

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!