clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mustard and shallot chicken

White Wine and Dijon Mustard Chicken

  • Author: Krista
  • Yield: 4-6 1x
  • Category: Dinner


  • 6 boneless skinless chicken thighs (or breasts)
  • 2 shallots (pick the bigger ones) – diced
  • 2 cloves of garlic – chopped
  • 6 sprigs of fresh thyme – leaves removed from stems
  • 1/4 cup Dijon mustard
  • 1/2 cup dry white wine – I used Sauvignon Blanc
  • 1 cup chicken stock
  • salt and pepper to taste
  • olive oil


Preheat the oven to 350F

  1. In a large, deep frying pan, heat a drizzle of olive oil. Season the chicken with salt and pepper and brown chicken until golden and crispy but not cooked completely. Remove and reserve on a plate.
  2. To the same pan add chopped shallots, garlic and thyme leaves and cook on low heat for about 5 minutes or until the shallot is translucent.
  3. Add wine, dijon mustard and chicken stock, whisk to combine and bring to a boil, then add the chicken back to the pan, spoon the sauce all over chicken pieces.
  4. Place in the pre-heated oven for 20 minutes or until the chicken reaches 165F. 
  5. Serve with pasta, rice, potatoes or fresh vegetable of your choice.

Keywords: chicken, dinner, shallot, mustard, white wine