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Posted by on Jan 6, 2016 in any season, winter | 0 comments

Dijon + Thyme Chicken Breasts

Quick, easy, healthy, and only 10 ingredients! Dijon + Thyme Springer Mountain Farms Chicken with White Wine Sauce |

The dijon, thyme, and wine make this recipe decidedly French-inspired, but the lack of butter and the use of chicken breasts keeps it New Years Resolution-friendly. I’m often critical of recipes claiming to be 30 minute meals, but this is legitimately quick. There isn’t much prep work–only gathering your 10 (or less!) ingredients, slicing a couple of shallots, and chopping some parsley for garnish if you want to. You can easily cook pasta or a quick-cooking grain like quinoa in the time it takes to finish the chicken. For an easy vegetable accompaniment, wilt a few handfuls of baby spinach in the sauce during the last step. It’s a total bonus that this is free of most common food allergens, too! The recipe was inspired by (and heavily adapted from) David Lebovitz’s Poulet à la Moutarde from My Paris Kitchen.

Dijon + Thyme Chicken Breasts with White Wine Sauce

Yield: 2-3 entree portions


  • 3/4 - 1 pound chicken breasts
  • salt + pepper
  • 2 tablespoons olive oil, divided
  • 2-3 shallots, sliced
  • 2 tablespoons dijon mustard
  • 1 cup dry white wine
  • small bunch fresh thyme
  • additional thyme or chopped parsley for garnish (optional)
  • cooked grain (quinoa, rice, farro, etc.) or pasta to serve


  • 1. Pat chicken breasts dry with paper towels and season both sides with salt and pepper. Set aside.
  • 2. Preheat a large pan to medium heat with 1 tablespoon olive oil. Add sliced shallots and a pinch of salt. Sauté until shallots are translucent, 3-5 minutes. Put shallots in a bowl and set aside.
  • 3. Add remaining tablespoon of oil to pan and increase heat to medium-high, allowing a minute or two for pan to heat up. Place breasts in hot pan and cook until lightly browned, 3-5 minutes. Take care not to crowd the pan so the chicken breasts don't steam themselves rather than brown.
  • 4. While chicken cooks, whisk together dijon and white wine. Once browned, flip chicken, then add wine to deglaze the pan. Use a wooden spoon to scrape the bottom of the pan to make sure all the brown bits get incorporated into the sauce. Add cooked shallots and several sprigs of thyme, then reduce heat to medium-low. Cover pan and simmer until chicken is cooked through, 5-10 minutes.
  • 5. Remove chicken from pan and set aside. Reduce sauce over medium heat to desired thickness. Adjust seasoning as necessary. If sauce gets too thick and/or salty, add a splash of wine or water.
  • 6. Serve chicken over cooked grain or pasta. Spoon shallots and sauce over top, then garnish with thyme or parsley (optional).
  • Notes

    Substitute 1 teaspoon dried thyme for fresh thyme.

    Substitute 1 small onion for shallots.

    If your chicken doesn't brown, the most likely reasons are that your chicken isn't dry enough (moisture is the enemy of browning!) or your skillet isn't hot enough. You can test the heat of your skillet by sticking just the tip of the breast in the oil--it should immediately sizzle.

    If your chicken breasts are very large, pound with a heavy pan or mallet until no more than 1 inch thick.

    This post was sponsored by Springer Mountain Farms. All opinions are my own!

    Springer Mountain Farms chicken is hatched and raised in North Georgia without the use of antibiotics, steroids, or artificial hormones. They offer great options for families looking for more thoughtfully raised poultry available at regular, non-specialty grocery stores. I especially like their packs of individually-wrapped chicken breasts. They’re always well trimmed and a perfectly petite size that cooks quickly, plus they’re super easy to freeze!

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