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Creamy French Mustard Chicken Recipe

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★★★★★

4.9 from 127 reviews

This Creamy French Mustard Chicken recipe features succulent bone-in chicken thighs seared to perfection and then braised in a savory sauce made with shallots, dry white wine, chicken broth, and a blend of whole-grain and smooth Dijon mustard. Finished with a touch of heavy cream and fresh parsley, this dish delivers rich flavors with a creamy texture, perfect for an elegant yet easy dinner.

Ingredients

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Chicken and Seasoning

  • 1 tablespoon olive oil
  • 2 pounds bone-in chicken thighs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Sauce

  • 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)

Instructions

  1. Preheat and Prepare: Arrange a rack in the middle of the oven and preheat the oven to 400°F (200°C). This step ensures the oven is ready for braising the chicken later.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering. Meanwhile, pat the chicken thighs dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper. Place the chicken skin-side down in the hot skillet and sear until the skin is crisp and golden-brown and the fat is rendered, about 6 to 8 minutes. Once seared, transfer the chicken skin-side up to a large plate and remove all but 1 tablespoon of fat from the skillet.
  3. Cook Shallots and Deglaze: Add the diced shallots to the skillet and cook over medium heat until softened, approximately 3 minutes. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine cook until mostly evaporated, about 3 minutes.
  4. Add Broth and Mustard, Simmer: Stir in the low-sodium chicken broth and 2 tablespoons of whole-grain Dijon mustard. Bring the mixture to a gentle simmer, then return the chicken thighs skin-side up to the skillet, including any juices that may have accumulated on the plate.
  5. Braise in the Oven: Transfer the skillet uncovered into the preheated oven. Braise the chicken until cooked through and the internal temperature reaches 165°F (74°C), roughly 15 minutes.
  6. Finish the Sauce: Carefully remove the skillet from the oven and transfer the chicken to a platter using tongs. Place the skillet back on the stove over medium-high heat. Whisk in the smooth Dijon mustard into the sauce and allow it to simmer until it reduces slightly, about 2 minutes.
  7. Add Cream and Season: Remove the skillet from heat and whisk in 2 tablespoons of heavy cream. Taste the sauce and adjust seasoning with salt and pepper as needed.
  8. Serve: Serve the creamy mustard sauce underneath the chicken thighs to maintain the skin crispness. Garnish with coarsely chopped fresh parsley leaves if desired for a fresh finish.

Notes

  • Use a cast iron or oven-safe skillet to ensure it can go from stovetop to oven seamlessly.
  • Dry chicken thighs well before searing to achieve the best crispy skin.
  • Whole-grain and smooth Dijon mustards create a balanced texture and flavor in the sauce.
  • Use low-sodium chicken broth to control salt levels, adjusting seasoning at the end.
  • Make sure to check the internal chicken temperature to 165°F for safe consumption.
  • Serve with roasted vegetables or mashed potatoes to complement the creamy sauce.

Keywords: Creamy mustard chicken, French chicken recipe, braised chicken thighs, Dijon mustard chicken, oven-braised chicken

Find it online: https://leofoster.com/creamy-french-mustard-chicken-recipe/