Creamy Skillet Chicken with White Wine, Dijon & Olives

Creamy Skillet Chicken with White Wine, Dijon & Olives

Say hello to your new go-to entertaining dish when you want it to look like you pulled out all the stops but in actuality you spent about 20 minutes cooking.

Also, it tastes AMAZING!!

A one-pan meal that comes together super quickly and really impresses. It’s also ridiculously easy, full of cream and wine, and packed with so much deliciousness… I don’t want to oversell it, you can thank me later, just make it!



  • 8 boneless, skinless chicken thighs, cut into pieces
  • 1/2 an onion, finely diced
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 2 heaping Tbsp dijon (grainy, smooth or a combo)
  • zest and juice from 1/2 a lemon
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup olives (black, green or a combo)
  • Feta & Parsley, for garnish


  1. Heat a glug of olive oil in your skillet and add in the chicken thighs.
  2. Once they’re browned add in the onion and garlic cloves. Cook until softened.
  3. Pour in the white wine and simmer until most of the liquid has evaporated.
  4. Stir in the dijon, lemon, broth, cream, olives and a big pinch each S&P.
  5. Stir and let simmer until the sauce thickens, about 10 minutes.
  6. Top with crumbled feta and parsley.

Let me know how you like it!

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