French Mustard Chicken

This French mustard chicken is a classic dish that comes together in a single pan. It features chicken thighs with very crispy skin, cooked in a rich and savory sauce made with two kinds of mustard, white wine, and cream.

From searing the chicken to finishing the sauce, the entire recipe takes about 50 minutes, making it a great option for a weeknight dinner. The flavors are developed and satisfying, but the steps are straightforward.

Why will you love French Mustard Chicken?

Crispy Skin: Searing the chicken skin-side down first renders the fat and creates a deeply browned, crisp texture that holds up even after braising.

Flavorful Pan Sauce: Using the same pan to build the sauce means you capture all the flavorful browned bits left behind by the chicken. Deglazing with wine lifts this flavor into the sauce.

Creamy Finish: A small amount of heavy cream added at the end smooths out the sharp tang of the mustard and gives the sauce a satisfying richness.

French Mustard Chicken Ingredients

• Chicken Thighs: Bone-in, skin-on thighs provide the most flavor and moisture. You can use boneless, skinless thighs, but reduce the oven cooking time by about 5-10 minutes.

• White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio is best. If you prefer not to use alcohol, substitute with more chicken broth and a teaspoon of white wine vinegar.

• Mustard: Using both whole-grain and smooth Dijon mustard adds layers of texture and flavor. If you only have one kind, the dish will still be good.

• Heavy Cream: This adds richness and balances the sauce. For a lighter alternative, you could try half-and-half, but the sauce will be thinner.

Exact quantities are in the recipe card below.

How to Make French Mustard Chicken

Step 1: Sear the Chicken

First, get your oven heating to 400°F. Season the dry chicken thighs well, then place them skin-side down in a hot, oiled, oven-safe skillet. Let them sear without being disturbed until the skin is brown and crisp, then flip and transfer them to a plate.

Step 2: Build the Sauce Base

In the same skillet, cook the chopped shallots in the chicken fat until they are soft. Pour in the white wine to lift all the tasty browned bits from the bottom of the pan and let the wine cook down.

Step 3: Braise in the Oven

Stir the chicken broth and whole-grain mustard into the skillet, then place the seared chicken back in, skin-side up. Transfer the whole skillet to the hot oven and bake until the chicken is fully cooked.

Step 4: Finish the Creamy Sauce

Once the chicken is done, move it to a platter. Put the skillet back on the stove, whisk in the smooth Dijon and heavy cream, and let it simmer for a couple of minutes to bring it all together. Serve the finished sauce with the chicken.

What to Serve with French Mustard Chicken

This dish is wonderful with something to soak up the creamy sauce. Try serving it with mashed potatoes, roasted new potatoes, or a simple side of steamed green beans.

Helpful Tricks for French Mustard Chicken

Food Safety: For safe consumption, always cook chicken to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for an accurate reading.

Oven-Safe Skillet: A 12-inch cast iron skillet is a good choice for this recipe as it goes from stovetop to oven easily.

Crispy Skin: To keep the chicken skin crisp, spoon the sauce around the chicken rather than directly over it when serving.

How to Store and Freeze French Mustard Chicken

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, as the cream sauce may separate. To reheat, place chicken and sauce in an oven-safe dish and warm at 350°F (175°C) until heated through.

French Mustard Chicken Recipe FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use bone-in, skin-on chicken breasts. Sear them the same way, but they may need a different amount of time in the oven. Always check for an internal temperature of 165°F (74°C). Boneless breasts will cook much faster and may become dry.

What if I don’t have an oven-safe skillet?

You can sear the chicken and make the sauce in a regular skillet. After returning the chicken to the sauce, transfer everything to a baking dish to finish cooking in the oven.

Is there a non-alcoholic substitute for the white wine?

Yes, you can replace the white wine with an equal amount of chicken broth. Add a teaspoon of white wine vinegar or lemon juice to the broth to mimic the acidity of the wine.

French Mustard Chicken

Tender chicken thighs are seared until crisp, then braised in a creamy Dijon mustard and white wine sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine French

Servings 4 servings

Ingredients

  

• 2 lbs bone-in skin-on chicken thighs (4 to 6 thighs), about 900g
• 1 tsp kosher salt plus more to taste
• 1/2 tsp freshly ground black pepper plus more to taste
• 1 tbsp olive oil
• 1/2 cup finely chopped shallots about 60g
• 1/2 cup dry white wine 120ml
• 1 cup low-sodium chicken broth 240ml
• 2 tbsp whole-grain Dijon mustard
• 1 tbsp smooth Dijon mustard
• 2 tbsp heavy cream
• 1 tbsp chopped fresh parsley for garnish, optional

Instructions

 

• Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels and season them all over with salt and pepper.
• Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil shimmers, place the chicken skin-side down in the skillet. Sear without moving for 6-8 minutes, until the skin is deep golden brown and crisp.
• Flip the chicken and cook for 1 minute more. Transfer the chicken to a clean plate, leaving the rendered fat in the skillet.
• Reduce the heat to medium. Add the chopped shallots to the skillet and cook, stirring occasionally, until they have softened, about 3 minutes.
• Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer until it has mostly evaporated, about 3 minutes.
• Stir in the chicken broth and the whole-grain mustard. Bring the sauce to a gentle simmer.
• Return the chicken to the skillet, placing it skin-side up. Transfer the skillet to the preheated oven. Bake uncovered for 15-20 minutes, or until the chicken is cooked through. An instant-read thermometer inserted into the thickest part of the thigh, avoiding bone, should register 165°F (74°C).
• Carefully remove the chicken to a serving platter. Place the skillet back on the stovetop over medium heat. Whisk in the smooth Dijon mustard and the heavy cream.
• Let the sauce simmer for 2 minutes to combine and slightly thicken. Taste the sauce and season with more salt and pepper if needed. Pour the sauce around the chicken on the platter and garnish with fresh parsley, if using.

Notes

Food Safety: For safe consumption, always cook chicken to a minimum internal temperature of 165°F (74°C). Use a meat thermometer for an accurate reading.

Oven-Safe Skillet: A 12-inch cast iron skillet is a good choice for this recipe as it goes from stovetop to oven easily.

Crispy Skin: To keep the chicken skin crisp, spoon the sauce around the chicken rather than directly over it when serving.

Keyword Chicken, dinner, french, french mustard chicken, One Pan