Name: Creamy French Mustard Chicken Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: French
Ingredients: 1 tablespoon olive oil; 2 pounds bone-in chicken thighs; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/2 cup diced shallots (about 2 medium shallots); 1/2 cup dry white wine; 1 cup low-sodium chicken broth; 2 tablespoons whole-grain Dijon mustard; 2 tablespoons Dijon mustard; 2 tablespoons heavy cream; Coarsely chopped fresh parsley leaves, for serving (optional)

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Introduction

Creamy French Mustard Chicken is a comforting dish that beautifully balances tangy mustard flavors with rich creaminess. This recipe features crispy chicken thighs braised in a luscious mustard sauce, perfect for an impressive yet easy weeknight dinner.

A white bowl holds a piece of crispy golden-brown chicken at the center, covered with a creamy light beige sauce speckled with herbs and spices. The sauce pools around the chicken with scattered bright green parsley pieces on top and around it. A woman’s hand is seen holding a spoon above the chicken, dripping the same creamy sauce onto the meat. In the background, there is a glass of light yellow liquid and a rustic loaf of bread on a white marbled surface. A silver fork rests on a white cloth with light blue stripes next to the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
2 pounds bone-in chicken thighs
Kosher salt
Freshly ground black pepper
1/2 cup diced shallots (2 medium shallots)
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 tablespoons whole-grain Dijon mustard
2 tablespoons Dijon mustard
2 tablespoons heavy cream
Coarsely chopped fresh parsley leaves, for serving (optional)

Instructions

Step 1: Preheat the oven to 400°F and position a rack in the middle. Heat olive oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering.
Step 2: Pat chicken thighs dry with paper towels, then season them generously with salt and pepper. Place the chicken skin-side down in the hot oil and sear for 6 to 8 minutes until the skin is crisp and golden brown. Transfer the chicken skin-side up to a plate, and remove all but 1 tablespoon of fat from the pan.
Step 3: Add diced shallots to the pan and cook over medium heat until softened, about 3 minutes. Pour in white wine, scrape up any browned bits from the pan bottom, and cook until the wine evaporates, around 3 minutes.
Step 4: Stir in chicken broth and whole-grain Dijon mustard, then bring to a simmer. Return the chicken to the pan skin-side up, including any juices on the plate.
Step 5: Transfer the pan uncovered to the oven and braise the chicken until cooked through and reaching an internal temperature of 165°F, about 15 minutes.
Step 6: Remove the chicken with tongs to a serving platter. Place the pan back on medium-high heat, whisk in smooth Dijon mustard, and simmer to reduce the sauce slightly, about 2 minutes.
Step 7: Remove from heat, whisk in heavy cream, then taste and adjust seasoning with salt and pepper as needed. Serve the sauce under the chicken to maintain the crisp skin, garnished with fresh parsley if desired.

Tips & Variations

For an extra layer of flavor, marinate the chicken in a mixture of mustard and olive oil for 30 minutes before cooking.
Substitute bone-in chicken thighs with boneless thighs for quicker cooking, adjusting time accordingly.
Use dry vermouth instead of white wine to add a slightly herbal note to the sauce.
Add a handful of mushrooms or green beans to the pan before braising for added texture and nutrition.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the creamy texture without breaking the sauce. Avoid microwaving directly as it may cause separation.

How to Serve

The image shows a black cast iron pan placed on a white marbled surface, holding four pieces of golden-brown cooked chicken thighs with crispy skin. The chicken sits in a creamy light brown sauce that fills the bottom of the pan. Bright green chopped herbs are sprinkled over the chicken and sauce, adding a fresh look. A white cloth napkin is visible under the pan’s handle, and in the background, there are stacked white plates with silver utensils resting on top. The lighting highlights the crispy texture of the chicken skin and the smooth sauce around it, making the dish look warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Reduce the braising time and watch closely to prevent overcooking.

Is it necessary to use two types of mustard?

Using both whole-grain and smooth Dijon mustards adds texture and depth to the sauce, but you can use just one type if preferred. The flavor will be slightly less complex but still delicious.