I Call This One “Dinner in Paris” Because Every Bite Feels Like a First-Class Ticket to France!

There are some meals that don’t just feed the body—they transport the soul. Imagine closing your eyes after a forkful of food and suddenly feeling like you’re seated at a candlelit café on the Left Bank of the Seine, with the Eiffel Tower glittering in the distance. That’s exactly the kind of experience this dish offers. I lovingly call it “Dinner in Paris,” because every bite captures the warmth, romance, and elegance of French dining.

This recipe layers together tender chicken in a creamy white wine sauce, kissed with herbs, garlic, and a touch of Dijon mustard. Paired with buttery mashed potatoes or a rustic baguette, it’s the kind of plate that makes you linger at the table just a little longer.

Let’s dive in and create your own Parisian night at home.

Ingredients You’ll Need

4 boneless, skinless chicken breasts (or thighs for extra tenderness)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium shallot, finely minced
3 garlic cloves, minced
1 cup dry white wine (a French Sauvignon Blanc or Chardonnay works beautifully)
1 cup chicken broth
1 cup heavy cream
2 teaspoons Dijon mustard
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Optional: sautéed mushrooms or steamed asparagus on the side

Step-by-Step Method

Step 1: Prepare the Chicken

Pat the chicken breasts dry with a paper towel. Season generously with salt and pepper on both sides. This helps the chicken sear properly and develop that golden crust that French cooking is so famous for.

Step 2: Sear to Perfection

Heat a large skillet over medium-high heat and melt the butter with the olive oil. Place the chicken breasts in the pan and sear for 4–5 minutes per side until golden brown. Remove them from the pan and set aside—they’ll finish cooking in the sauce later.

Step 3: Build the Aromatic Base

In the same skillet, add the minced shallot and garlic. Sauté for 1–2 minutes until fragrant, being careful not to burn them. This step creates the aromatic foundation of the dish.

Step 4: Deglaze with White Wine

Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. This step is called deglazing, and it’s a hallmark of French cuisine—it infuses the sauce with depth and a hint of acidity. Let the wine simmer for about 2 minutes to reduce slightly.