When I crave a meal that’s both comforting and full of wow-factor, I always reach for this French Mustard Chicken recipe. It’s got everything: golden chicken bathed in a luscious mustard cream sauce, notes of garlic and thyme, and just the right touch of tangy elegance. Each bite is so velvety and flavorful, it feels like a restaurant dinner you can whip up any night of the week.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients come together to create something truly special in French Mustard Chicken. Each one plays a starring role, bringing a burst of flavor or a silky finish to the sauce, so don’t skimp!
- Chicken thighs or breasts: Versatile and juicy, these are the heart of the dish and soak up every bit of flavor beautifully.
- Olive oil: Helps the chicken get that perfect, golden sear in the pan.
- Butter: Adds a rich, creamy depth to both the chicken and the sauce.
- Garlic: Provides an aromatic kick that infuses the whole dish with warmth.
- Shallot: A gently sweet and savory base, more delicate than onion but with loads of character.
- Chicken broth: Deglazes the pan and lifts up all the caramelized flavor left behind from cooking the chicken.
- Heavy cream: Turns the sauce into pure velvet, making every forkful extra decadent.
- Dijon mustard: The signature French tang—bold, smooth, and not too sharp.
- Whole grain mustard: Adds another dimension with pops of mustard seed for texture and depth.
- Fresh thyme leaves: Delivers a garden-fresh, earthy herbal note (dried thyme works too in a pinch!).
- Salt and pepper: Essential seasoning to heighten all the flavors—taste as you go!
- Chopped fresh parsley: This isn’t just for looks! It brightens up the whole finished dish.
How to Make French Mustard Chicken
Step 1: Season and Sear the Chicken
Start by generously seasoning your chicken thighs or breasts on both sides with salt and pepper. This step is key—every bite should be well-seasoned! Heat the olive oil and butter together in a large skillet over medium-high. Once the butter is foaming, add the chicken. Let it sear undisturbed for 4 to 5 minutes per side until each piece is gorgeously golden brown and cooked through. Remove them to a plate and keep them cozy for a few minutes—you’ll add them back later.
Step 2: Build the Flavor Base
Now, don’t let those golden bits stuck to the pan go to waste! Lower the heat to medium and toss in the finely chopped shallot and minced garlic. Sauté for 1 to 2 minutes, just until fragrant and translucent. This quick sauté infuses the dish with gently sweet and savory notes as the base for your irresistible mustard sauce.
Step 3: Simmer the Mustard Cream Sauce
Pour in the chicken broth, scraping any browned bits off the bottom of the skillet—they’re like little nuggets of flavor! Stir in both the Dijon and whole grain mustards, sprinkle in the thyme, and pour in the heavy cream. Mix well and simmer everything for 3 to 4 minutes. The sauce should start to thicken slightly, turning glossy and smooth while capturing every essence of French Mustard Chicken’s signature sauce.
Step 4: Return the Chicken and Finish
Nestle the seared chicken pieces back into the skillet, spooning the silky sauce over the top. Let everything simmer together for another 2 to 3 minutes so the chicken heats through and soaks up even more flavor. At this point, the kitchen will smell incredible—resist the urge to dive in until you finish with a shower of chopped fresh parsley.
How to Serve French Mustard Chicken
Garnishes
The final flourish of chopped fresh parsley adds bursts of color and freshness that balance the rich, creamy sauce. If you love a little acidity, a few drops of lemon juice or a scattering of capers wake up the whole dish too—totally optional, but always a hit!
Side Dishes
You’ve got endless pairing options for your French Mustard Chicken. Fluffy mashed potatoes are classic—they catch every drop of sauce. Steamed rice or even buttery egg noodles are perfect for mopping up the creamy goodness. For crunch and color, toss together a simple green salad or roast up some seasonal veggies. Crusty French bread is never a bad idea for swiping the pan clean!
Creative Ways to Present
For an elevated dinner party, consider slicing the chicken and fanning it over a bed of the sauce on individual plates. Or, serve it family style right from the skillet for a cozy, rustic meal. French Mustard Chicken also shines over a toasted sourdough slice for a decadent open-faced sandwich—just be generous with the sauce.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, French Mustard Chicken keeps beautifully! Cool the chicken and sauce, then store them in an airtight container in the fridge. The flavors deepen by the next day, making it an even more satisfying lunch or quick weeknight dinner.
Freezing
You can freeze leftovers for up to 2 months. Cool completely before transferring to a freezer-safe bag or container. Thaw overnight in the fridge for best texture. The cream in the sauce may separate slightly after freezing, but a gentle reheat brings it back together.
Reheating
Warm the chicken gently in a covered skillet over low heat, adding a splash of chicken broth or cream if needed to bring the sauce back to its silky consistency. The microwave works for quick reheats, but take it slow and use medium power to keep everything moist.
FAQs
Can I make French Mustard Chicken with bone-in chicken?
Absolutely! Bone-in pieces will give you even more flavor, though you’ll need to increase the searing and cooking time so the chicken cooks through fully. Just keep the heat moderate to prevent burning, and check that the juices run clear before serving.
What’s the best substitute for heavy cream?
If you’re looking to lighten things up, half-and-half or even full-fat coconut milk can stand in for heavy cream. The texture will be a bit looser, but the sauce remains delicious and the dish still captures that classic French Mustard Chicken flair.
Can I use all Dijon mustard if I don’t have whole grain?
Of course! French Mustard Chicken is just as tasty using only Dijon mustard. The whole grain variety brings a little extra texture, but if you skip it, you won’t miss out on the core tang and creaminess that makes this dish so beloved.
Is there a dairy-free option for this recipe?
To make a dairy-free version, swap the butter for more olive oil, and use canned coconut cream or an unsweetened dairy-free cream alternative instead of heavy cream. The sauce stays wonderfully rich and you still get all the crave-worthy flavors with slight coconut notes.
Can I make the sauce ahead of time?
You sure can! Prepare the sauce a day in advance, then refrigerate. When ready to serve, gently reheat in a skillet and add the cooked chicken until heated through. This trick makes French Mustard Chicken a great option for easy entertaining.
Final Thoughts
French Mustard Chicken is the kind of meal that never fails to impress—deeply flavorful yet so simple to pull together, with a sauce you’ll want to eat by the spoonful. I hope you’ll give it a try and share it with everyone at your table!
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French Mustard Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
- Diet: Non-Vegetarian
Description
This French Mustard Chicken recipe is a creamy and flavorful dish that is perfect for a cozy dinner at home. Tender chicken is seared to perfection and then smothered in a rich mustard sauce that is both tangy and savory. Serve this dish with your favorite side for a complete meal that will impress your taste buds.
Ingredients
Chicken:
- 4 boneless, skinless chicken thighs or breasts
Sauce:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 small shallot, finely chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Instructions
- Season the Chicken: Season the chicken on both sides with salt and pepper.
- Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
- Make the Sauce: In the same pan, reduce heat to medium and add the shallot and garlic. Sauté for 1–2 minutes until fragrant. Stir in the chicken broth and scrape up any browned bits. Add Dijon mustard, whole grain mustard, thyme, and heavy cream. Simmer for 3–4 minutes until slightly thickened.
- Combine and Serve: Return the chicken to the pan and spoon the sauce over it. Simmer for another 2–3 minutes. Garnish with parsley and serve hot.
Notes
- This dish pairs beautifully with mashed potatoes, rice, or crusty bread.
- For a lighter version, use half-and-half instead of heavy cream.
- Bone-in chicken may be used but will require a longer cook time.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 410
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 135mg
