This is one of those super easy dishes to make, even for a weeknight meal. You can use boneless skinless chicken breast and/or thighs, whichever you have on hand and thawed. Here I used boneless skinless chicken breast because that’s what Paul likes best. I’m more of a thigh girl and if I have some of those thawed, I’ll include them into the dish as well. Boneless chicken makes this meal cook faster and skinless makes it a bit healthier. Whatever floats your boat is the chicken you use!
There’s only a few ingredients in this dish and it still has a wonderful deep flavor, yet light and savory. I start by browning one side of the chicken and when I turn them to brown the other side, I throw in the shallots and let them cook a few minutes. Add the rest of the ingredients, pop it in the oven for about 20 minutes and it’s ready! How easy is that? In the twenty minutes it’s in the oven, I can boil some small new potatoes halved with butter and fix a salad or steam some fresh broccoli. For me, that’s a perfect weeknight meal.
I do grow lots of herbs in my garden and it’s so fun to be able to go out and snip everything I need to add fresh flavors to my dishes. For this recipe, I do use fresh thyme from my garden. Here in WNC, or at my house anyway, it continues to grow and produce into winter. By late winter, however, it’s kinda looking sad, but leave it be and it will come right back in the spring. Plus it will spread and make a nice ground cover. So find you a place in an area that you need a low growing, smell good something and plant some! Plus, it will have little white flowers throughout the summer. Quite pretty!
Here’s how I make it.
Chicken in White Wine and Thyme Sauce
Honestly, there doesn’t have to be any measuring done here. I did include a recipe at the bottom with measurements, but that’s really more of a guide.
I always start with a couple of good size shallots. You can use a small red onion or any sweet yellow onion. For four breasts, I would say about one cup of chopped onion.
Go ahead and start preheating your oven to 350 degrees.
Heat a little oil over medium-high heat in a large skillet, fitted with an oven safe lid. Pat the chicken pieces with a paper towel to dry them off. This will help them brown nicely and prevent splatter when you put them into the hot oil. Brown the first side of your chicken pieces for about 4-5 minutes and when they start caramelizing and turning that nice brown color, flip them over. I did both chicken breast and thighs here. Probably could have added a couple more thighs here, ya think?
Right after you flip the chicken pieces over, reduce the heat to medium and add the sliced shallots. Cook them along with the chicken for another 3-4 minutes until the shallots are tender.
Pour in the white wine. I used a typical Chablis white cooking wine that stores so nicely in my pantry. You’ll find these in the vinegar and pickles section of your grocery store, usually on the top shelf. You can certainly use a fresh drinking white wine. I would suggest a dryer one such as a white Chablis or Chardonnay.
Squirt a couple tablespoons of Dijon mustard. Just eyeball it. One of my favorite mustard’s to cook with! It just has other flavors in it that regular yellow mustard doesn’t have.
Throw in a few sprigs of thyme. I don’t go through the effort to strip the little leaves off the stems. They’ll melt off into the sauce as it cooks and I remove the stems just before serving. Add salt and pepper to taste.
Cover and put into a preheated 350 degree oven for about 20 minutes to finish cooking the chicken and reduce the sauce. Oh so yummy!!
Do a taste test for salt and pepper and adjust accordingly. Spoon the sauce over the chicken pieces and you’re ready to plate!
Chop some fresh parsley and garnish. I love parsley. It just adds this earthy subtle flavor to your dish without compromising the other flavors. I also grow parsley in my garden every year.
See the caramelized onions on top there? They’re so tender and sweet and just plain scrumptious! And that white wine sauce with some mustard and thyme action going on in there. Oh if only I could take a bite of that picture!
For a few other chicken dishes, check out these recipes!
In an Asian mood? Try these mouth watering chicken dishes!
What’s your favorite chicken dish?