Chicken in White Wine and Thyme Sauce

Chicken in White Wine and Thyme Sauce

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!

Go to recipe

Here’s how I make it.

Chicken in White Wine and Thyme Sauce

    Chicken in White Wine and Thyme Sauce   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.

Chicken in White Wine and Thyme Sauce

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?

Chicken in White Wine and Thyme Sauce

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.

Chicken in White Wine and Thyme Sauce

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.

Chicken in White Wine and Thyme Sauce

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.

Chicken in White Wine and Thyme Sauce

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!!

Chicken in White Wine and Thyme Sauce

Do a taste test for salt and pepper and adjust accordingly.  Spoon the sauce over the chicken pieces and you’re ready to plate!

Chicken in White Wine and Thyme Sauce

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.

Chicken in White Wine and Thyme Sauce

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!

Mediterranean Chicken   Chicken Quesadilla   Curry Chicken   Chicken Pot Pie

Mediterranean ChickenChicken QuesadillaCurry Chicken, Chicken Pot Pie.

In an Asian mood?  Try these mouth watering chicken dishes!

   Sesame Chicken   Cashew Chicken

Sesame Chicken and Cashew Chicken.

 

Chicken in White Wine and Thyme Sauce

What’s your favorite chicken dish?

Go to top

Chicken in White Wine and Thyme Sauce

Cook Time: 30 minutes

Yield: 4 Servings

Chicken in White Wine and Thyme Sauce

There's only a few ingredients in this dish and it still has a wonderful deep flavor, yet light and savory. It has a great combination of shallots, white wine, mustard and thyme to make a great sauce for the chicken.

Ingredients

  • 1 Tablespoon vegetable oil
  • 2 large shallots, chopped (about 1 cup)
  • 4 boneless skinless chicken breasts
  • 3/4 cup white cooking wine
  • 2 Tablespoons Dijon mustard
  • 2-3 fresh thyme sprigs
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat oil over medium-high heat in a large skillet, fitted with an oven safe lid for later. Pat the chicken pieces with a paper towel to dry them off.
  3. 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.
  4. 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.
  5. Add the white wine, mustard and thyme sprigs.
  6. Bring to a simmer, cover with oven safe lid and place into the preheated 350 degree oven for about 20 minutes until the chicken is no longer pink in the middle and the liquid is reduced to a nice sauce.
  7. Add salt and pepper to taste.
  8. Garnish with fresh chopped parsley.

Notes

Tip: Boneless chicken makes this meal cook faster and skinless makes it a bit healthier.

http://sweetteawithlemon.com/chicken-in-white-wine-and-thyme-sauce/

This entry was posted in All Recipes, Chicken, Herbs, Meat and tagged , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply