French Mustard Chicken – Creamy, Elegant, and Weeknight-Friendly

French Mustard Chicken is a rich and savory dish that combines tender chicken with a creamy Dijon mustard sauce, simmered gently with herbs and a splash of wine. This classic French-inspired meal is luxurious enough for entertaining but simple enough for a cozy weeknight dinner. The tang of Dijon cuts through the cream beautifully, creating a balanced and deeply flavorful sauce that clings to every bite.

Also known as Poulet à la Moutarde, this dish originates from Burgundy and other mustard-producing regions of France. It’s traditionally made with bone-in chicken and whole-grain or Dijon mustard, but can be easily adapted for boneless cuts to reduce cooking time. No matter how you make it, the result is always comforting, elegant, and full of rustic charm.

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Ingredients Overview

The beauty of French Mustard Chicken lies in its simplicity. Each ingredient has a role in creating the silky, flavor-packed sauce and tender, juicy chicken.

Chicken

Boneless, skinless thighs or breasts can be used. Thighs provide more flavor and stay moist, but breasts are leaner and faster to cook.

Why it works: Chicken soaks up the tangy mustard sauce while searing adds flavor and texture.

Dijon Mustard

The soul of the dish. Dijon mustard gives the sauce a sharp, wine-like acidity and complexity.

Mustard tip: Use high-quality French Dijon (like Maille or Edmond Fallot) for authentic flavor.

Whole-Grain Mustard (Optional)

Adds texture and an extra dimension of mustard flavor. Combining both Dijon and whole-grain mustard makes for a more layered sauce.

Heavy Cream or Crème Fraîche

Gives the sauce a rich, silky texture that balances the sharpness of the mustard.

Note: Crème fraîche offers a slight tang and doesn’t curdle at high heat.

White Wine

Adds depth and helps deglaze the pan. Choose a dry white like Sauvignon Blanc or Chardonnay.

Shallots and Garlic

Sautéed aromatics form the flavorful base of the sauce.

Fresh Thyme or Tarragon

These herbs add a fragrant note that pairs beautifully with mustard. Thyme is more subtle, while tarragon offers a light anise flavor.

Chicken Broth

Thins out the sauce slightly and adds another savory element.

Butter or Olive Oil

Used for searing the chicken and sautéing aromatics.

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Step-by-Step Instructions

This dish comes together quickly and can be served with crusty bread, mashed potatoes, or pasta to soak up the incredible sauce.

1. Season and Sear the Chicken

Season chicken with salt and pepper on both sides. In a large skillet, heat butter and olive oil over medium-high. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.

Tip: Don’t overcrowd the pan—sear in batches if needed for a good crust.

2. Sauté Aromatics

In the same pan, reduce heat to medium. Add chopped shallots and cook until softened (about 2 minutes), then add minced garlic and sauté for 30 seconds.

Deglazing note: If bits stick to the pan, don’t worry—that’s flavor!

3. Deglaze with Wine

Pour in white wine and use a wooden spoon to scrape up browned bits. Simmer for 2–3 minutes to let the alcohol cook off.

4. Add Mustard and Broth

Whisk in Dijon mustard and whole-grain mustard. Stir in chicken broth and bring to a gentle simmer.

5. Add Cream and Herbs

Pour in cream or crème fraîche. Add a few sprigs of thyme or a pinch of dried tarragon. Let sauce simmer and thicken slightly (3–5 minutes).

Sauce consistency: It should coat the back of a spoon, not be watery.

6. Return Chicken to Pan

Nestle the chicken into the sauce and simmer another 5–8 minutes, spooning sauce over the top, until cooked through and flavors have melded.

7. Serve

Garnish with more herbs if desired. Serve hot with crusty bread, mashed potatoes, or buttered noodles.

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Tips, Variations, and Substitutions

Tips for Perfect Results:

• Use a heavy skillet or cast iron pan for even searing.

• Don’t rush the simmer. Let the sauce reduce slowly to concentrate flavor.

• Use quality mustard. It makes all the difference in this recipe.

Variations:

• Add Mushrooms: Sauté sliced mushrooms with the shallots for an earthier version.

• Lighter Version: Use half-and-half or evaporated milk instead of heavy cream.

• Spicy Touch: Add a pinch of red pepper flakes for subtle heat.

• With Bone-In Chicken: Sear as directed, then finish in the oven at 375°F for 20–25 minutes.

Substitutions:

• No wine? Use a splash of apple cider vinegar or extra chicken broth.

• No cream? Use sour cream or Greek yogurt (off heat) for a tangier sauce.

• Herbs: Replace thyme with rosemary or parsley for a different flavor profile.

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Serving Ideas & Occasions

This dish is deeply satisfying and pairs well with both elegant and casual sides.

Serve With:

• Mashed or roasted potatoes to soak up the sauce

• Buttered egg noodles or pasta

• Crusty French bread to mop up every drop

• Green beans or asparagus for a light contrast

• Simple side salad with vinaigrette to balance the richness

Perfect For:

• Weeknight meals with minimal cleanup

• Date night dinners with a glass of white wine

• Dinner parties or small gatherings

• Meal prep: Stores well and reheats beautifully

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Nutritional & Health Notes

French Mustard Chicken is indulgent but can be balanced easily:

• Protein-rich: Chicken provides lean protein, keeping you full and satisfied.

• Healthy fats: Use olive oil and full-fat dairy in moderation for creaminess and satiety.

• Low carb: Naturally low in carbs and perfect for grain-free or keto-style eating.

• Mustard health benefits: Dijon mustard is low in calories and adds big flavor without added fat or sugar.

Smart choices: Use light cream or Greek yogurt, skip extra butter, and serve with vegetables for a balanced plate.

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Frequently Asked Questions (FAQs)

1. Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well—just slice them in half or pound to even thickness for faster, more even cooking.

2. What kind of mustard is best?

Use a good-quality Dijon mustard as your base. Adding a spoonful of whole-grain mustard creates texture and a deeper mustard flavor, but it’s optional.

3. Can I make it dairy-free?

You can substitute the cream with coconut cream or a plant-based creamer, though the flavor will be different. Be sure to use a neutral-flavored one.

4. Is it okay to skip the wine?

Yes. You can use chicken broth and a teaspoon of white vinegar or lemon juice to mimic the acidity of wine.

5. Can I make it ahead of time?

Absolutely. The sauce actually gets better as it sits. Store in the refrigerator for up to 3 days and reheat gently on the stove with a splash of broth or cream.

6. What’s the best wine pairing?

A dry white wine like Chardonnay, Sauvignon Blanc, or even a light Pinot Gris pairs beautifully with this creamy mustard dish.

7. Can I freeze this dish?

Cream sauces don’t always freeze well (they may separate), but the chicken and mustard flavor hold up fine. If freezing, reheat slowly and whisk the sauce back together.

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