This Creamy Mustard White Wine Chicken recipe is everything you need in a weeknight dinner. It’s an easy to make one pot recipe that comes together in just under one hour, and is SO unbelievably delicious! Chicken thighs are cooked in ingredients like white wine, honey, and stone ground mustard to create this perfectly comforting dish.
Chicken thighs are one of those proteins that can be cooked in SO many different ways! I’d say that at least once a week (but usually more), chicken thighs are on the dinner menu. They’re less expensive than most other cuts of chicken, versatile, and delicious when cooked correctly.
Let me tell you – this recipe might just be my new favorite way to prepare chicken thighs. Truly, the combination of sweet and savory ingredients that douse the seared chicken is almost indescribably good! Creamy mustard white wine chicken is one of those dishes that has so many elements to it, it sounds like you should only be able to order it at an upscale restaurant.
Luckily for you, I’ve decided to share this recipe with the world, and the preparation isn’t nearly as upscale as you might think it is! While it does require a few steps that definitely require your attention, like moving it from the stovetop to the oven, it comes together beautifully in just under an hour. Step up your weeknight dinner game with this chicken thigh one pot dinner!
- Chicken thighs – I use bone-in, skin-on thighs.
- Butter – Use salted for a little extra flavor.
- Onion – Yellow or white will both work, but I use yellow for the extra hint of sweetness.
- Garlic – Pre-minced or fresh garlic will both do the job.
- Thyme – Fresh, not dried!
- Dijon mustard – This can NOT be substituted with plain yellow mustard!
- Stone ground mustard – This is similar to dijon, but they’re not quite the same. Stone ground mustard is a bit milder.
- Honey – Whatever brand you have will work, but I usually try to get my honey from the local farmer’s market. The results are always amazing!
- Chicken broth – Since you’re using salted butter, opt for a low-sodium chicken broth.
- White wine – I use three tablespoons of chardonnay, then enjoy a glass of it with dinner!
- Milk – Any milk of your choice should be just fine.
- Salt and pepper – Just a dash to taste.
- For a simple side, drizzle olive oil on broccolini and roast at 375°F for 15 minutes or so.
- I used full-fat almond milk in this recipe (Elmhurst 1925 brand), but any type of creamy milk should work.
- Chicken thighs can vary in size and thickness and therefore impact cooking time. Use a meat thermometer to confirm that the center of the meat reaches at least 165 degrees, but I prefer my chicken thighs around 170-175°F.
- Leaving the chicken thighs to sear skin side down undisturbed is very important to help get crispy skin. When flipping the chicken thighs, the skin should come off easily from the pan. If the skin is sticking, the chicken is not ready. Wait another minute or so before trying to flip again.
What if I can’t have wine or alcohol?
You can substitute the wine in this recipe for white vinegar but it won’t taste as delicious as it’s intended to be because wine has a body of flavor that just can’t be replicated with vinegar.
Check out some of my other favorite chicken dinner recipes!
Print Creamy Mustard White Wine Chicken
- 2 pounds bone-in, skin-on chicken thighs about 4-6 thighs
- 1 ½ tablespoons salted butter
- ¾ cup minced yellow or sweet onion
- 6 cloves minced garlic
- 1 ½ tablespoons chopped fresh thyme leaves
- ¼ cup dijon mustard
- 1 tablespoon stone ground mustard
- ½ tablespoon honey
- ⅔ cup low-sodium chicken broth
- 3 tablespoon Chardonnay or similar wine
- ½ cup milk of choice
- Salt and pepper to taste
Preheat your oven to 375 degrees Fahrenheit. Heat ½ tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken skin-side down. Season the side facing up with salt and pepper. Leave the chicken to sear undisturbed for 5-7 minutes, or until the skin side is crispy and you can easily flip the thighs over using a pair of tongs.
After flipping over the thighs, allow them to sear for an additional 3-5 minutes on the side without skin. Set the thighs aside and drain out half of the fat out of the pan.
Melt the remaining butter in the pan over medium heat. Once melted, add the onion and saute for 5 minutes or so, or until soft. Add the garlic and half of the thyme and stir until fragrant.
Add the dijon mustard, stone ground mustard and stir. Add the broth, wine and honey and whisk together. Bring the mixture to a boil, then reduce the heat so the liquid is simmering. Allow to simmer for 30-45 seconds, or until the liquid begins to just slightly thicken. Nestle the chicken back into the pan and top with the remaining thyme.
Place in the oven and roast until the internal temperature of the chicken reads 170 degrees Fahrenheit with a meat thermometer. The time will depend on how large your chicken thighs are, but aim to check them around 25 or 30 minutes and then continue cooking until they reach the appropriate temperature.
Remove the pan from the oven and place on the stovetop. Set the chicken thighs aside once more and whisk the milk slowly into the pan. Heat the pan over low heat and stir. Bring the mixture to a simmer and stir until the sauce reaches your desired thickness. Place the chicken thighs back in the sauce and spoon some of the sauce on top. Season with salt and pepper and top with additional thyme.
Serve the chicken thighs alongside your favorite side dishes.