This French Mustard Chicken (Poulet a la Moutarde) is one of those recipes that makes me feel like I am in a cozy Parisian bistro, even when I am just standing in my own kitchen in Austin. I first made it on a rainy Tuesday after a long day with Lily and Noah, and the moment that creamy mustard sauce hit the pan, Jake walked in and said the house smelled like a restaurant. That is the magic of French cooking, it turns simple ingredients into something that feels special and elegant without any fuss.
French Mustard Chicken (Poulet a la Moutarde) is a classic braised chicken dish that sounds fancy but is actually so easy to pull off on a weeknight. Juicy chicken thighs get seared until golden, then simmered in a velvety sauce made with Dijon mustard, white wine, and a touch of cream. The sauce is tangy, rich, and deeply savory, the kind you will want to mop up with crusty bread or spoon over a pile of mashed potatoes. It is the coziest dinner you can make in under an hour, and I promise you will feel like a total pro when you serve it.
Why You'll Love This French Mustard Chicken (Poulet a la Moutarde)
- One pan wonder: Everything comes together in a single skillet, which means fewer dishes and more time to relax with your family.
- Big flavor, minimal effort: The mustard and cream sauce tastes like it simmered all day, but it takes less than 10 minutes of hands on time.
- Perfect for company: It looks and tastes impressive, so you can serve it for a dinner party without losing your mind.
- Gluten free adaptable: The sauce is naturally thickened by the cream, so you can skip the flour or use a gluten free blend.
- Leftovers taste even better: The sauce deepens overnight, making this French Mustard Chicken (Poulet a la Moutarde) a dream for meal prep.
French Mustard Chicken (Poulet a la Moutarde) Ingredients
The ingredient list for this French Mustard Chicken (Poulet a la Moutarde) is short and simple, which is exactly what I want on a busy night. You need skin on, bone in chicken thighs for the most tender meat, but boneless thighs work in a pinch. The sauce is built around good quality Dijon mustard, dry white wine, and a splash of heavy cream. Fresh thyme and shallots add that unmistakable French farmhouse aroma.
- 6 bone in, skin on chicken thighs (about 900g / 2 lb), the foundation of this French Mustard Chicken (Poulet a la Moutarde). Skin on keeps the meat juicy, but you can remove it before serving if you prefer.
- 1 teaspoon sea salt, plus more to taste.
- ½ teaspoon freshly ground black pepper.
- 1 tablespoon olive oil.
- 2 tablespoons unsalted butter.
- 4 large shallots, thinly sliced (about 150g / 5 oz), they melt into the sauce and add natural sweetness.
- 4 cloves garlic, minced.
- 120ml (½ cup) dry white wine, like Sauvignon Blanc or Pinot Grigio. It deglazes the pan and lifts all those brown bits.
- 240ml (1 cup) low sodium chicken broth.
- 3 tablespoons Dijon mustard, the star of the sauce.
- 1 tablespoon whole grain mustard, for texture and a little pop of tang.
- 120ml (½ cup) heavy cream, it makes the sauce luscious and silky.
- 4 sprigs fresh thyme, plus extra leaves for garnish.
- 2 tablespoons chopped fresh parsley, for a bright finish.
Chicken thighs are the best choice here. Their higher fat content means they stay incredibly moist during braising, while chicken breasts can dry out. If you must use breasts, lower the cooking time significantly and keep a close eye on the temperature. The sauce gets its deep, savory character from a mix of Dijon and whole grain mustard, but you can play around with what you have. Just avoid bright yellow American mustard, which is too sweet and mild for this French Mustard Chicken (Poulet a la Moutarde).
If you love the tangy kick of mustard, you will also adore my Grilled Chicken Cobb Salad with Honey Dijon where the dressing uses a similar mustardy base. Mustard is also a little nutritional powerhouse. It is a good source of selenium and magnesium, and some studies suggest the compounds in mustard seeds may have anti-inflammatory properties, according to Healthline.
Use a heavy bottomed skillet like cast iron or stainless steel to get the best sear on your chicken. A nonstick pan will not create the same golden brown crust that gives the sauce so much flavor.
How to Make French Mustard Chicken (Poulet a la Moutarde)
Making this French Mustard Chicken (Poulet a la Moutarde) is mostly hands off time, but a few simple steps make all the difference. Searing the chicken deeply on both sides builds a savory foundation, and deglazing the pan with wine captures every last bit of that goodness. Then the oven does the rest of the work while you set the table or wrangle little ones. I love that this dish feels like a weekend project but comes together in about an hour.
Step 1: Sear the chicken.
Preheat your oven to 180°C (350°F). Pat the chicken thighs very dry with paper towels, then season both sides generously with salt and pepper. Heat the olive oil and 1 tablespoon of butter in a large ovenproof skillet over medium high heat. When the butter is foaming but not smoking, place the chicken thighs skin side down and do not touch them for 5 minutes. You will hear a gentle sizzle and see the fat rendering. This is the sound of flavor building. Flip the chicken and sear the second side for 3 minutes, then transfer the chicken to a plate. The skin should be crisp and golden, and your kitchen will smell incredible.
Lora’s Tip: If the pan is crowded, brown the chicken in two batches. Overcrowding will steam the chicken instead of searing it, and you will lose that beautiful crust.
Step 2: Build the sauce.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Toss in the sliced shallots and cook, stirring often, for 4 to 5 minutes until they soften and turn translucent. Add the minced garlic and cook for 30 seconds, just until fragrant. Pour in the white wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. Those bits are pure flavor. Let the wine bubble for 2 minutes until it reduces by about half.
Step 3: Stir in the mustard and broth.
Whisk in the Dijon mustard, whole grain mustard, and chicken broth until the sauce is smooth. Nestle the thyme sprigs into the sauce, then return the chicken thighs to the skillet, skin side up. The liquid should come about halfway up the sides of the chicken, not fully submerge it. This is what makes your French Mustard Chicken (Poulet a la Moutarde) so perfectly braised, tender meat with a concentrated sauce.
Step 4: Braise in the oven.
Slide the skillet into the preheated oven and let it braise, uncovered, for 30 to 35 minutes. The sauce will reduce slightly and the chicken will cook through completely, reaching an internal temperature of 74°C (165°F). While the chicken braises, you can toss together a quick salad. I often make a batch of my Mediterranean Cucumber Tomato Salad during this time, it is a bright, refreshing side that balances the richness of the mustard cream sauce.
Step 5: Finish the sauce.
Remove the skillet from the oven and transfer the chicken to a serving platter. Discard the thyme sprigs. Place the skillet over medium heat on the stovetop and stir in the heavy cream. Let the sauce simmer for 3 to 5 minutes, until it thickens enough to coat the back of a spoon. Taste and adjust the seasoning with a little more salt or a pinch of pepper. Spoon the sauce generously over the chicken, scatter with fresh parsley and thyme leaves, and serve right away. I love watching the sauce cascade over the golden chicken, it is such a satisfying moment.
Lora's Kitchen Tips
- Use room temperature chicken. Take the thighs out of the fridge 20 minutes before cooking. Cold chicken straight from the refrigerator will cool down your pan and slow down browning, which means less flavor.
- Do not skip the deglazing step. That sticky brown layer on the bottom of the pan is called fond, and it is pure umami gold. The wine lifts it off and infuses your sauce with deep savory notes.
- If your sauce looks too thin, do not panic. Let it simmer a little longer after adding the cream. It will continue to thicken as it cools slightly. If it is still too loose, you can whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, but I rarely need to do this.
- Use a good quality Dijon mustard. The mustard is the backbone of this French Mustard Chicken (Poulet a la Moutarde), so choose one with a smooth, sharp flavor. Maille and Grey Poupon are reliable brands. Avoid anything labeled yellow mustard or sweet mustard.
- Rest the chicken before serving. Let the plated chicken thighs sit for 5 minutes before spooning the sauce over. This helps the juices redistribute so every bite is moist and tender.
French Mustard Chicken (Poulet a la Moutarde) Variations and Substitutions
This French Mustard Chicken (Poulet a la Moutarde) is wonderful as written, but I love that it is so flexible. You can tweak it to match what you have in your fridge or to suit different dietary needs.
Dairy free version: Replace the butter with extra olive oil and swap the heavy cream for full fat coconut cream. The sauce will be slightly different in texture but still incredibly rich and satisfying. Make sure to use a coconut cream that is smooth and not grainy.
Chicken breast variation: If you prefer white meat, use 4 boneless, skinless chicken breasts. Sear them for 3 minutes per side, then reduce the oven time to 15 to 18 minutes total. Keep an eye on the temperature so they do not overcook.
Extra vegetables: I often add sliced mushrooms or a handful of fresh spinach to the sauce during the last 5 minutes on the stovetop. Mushrooms add an earthy depth that pairs beautifully with the mustard and cream. You can also toss in some frozen pearl onions for a classic French twist.
Herb swap: Fresh tarragon is a lovely substitute for thyme, it adds a delicate anise flavor that is very traditional in French mustard chicken. A little rosemary works too, but use it sparingly because it is strong.
If you enjoy the elegance of French cooking, you might also like my Steak with Creamy Garlic Sauce which uses a similar pan sauce technique. The method of deglazing and reducing is a fundamental skill that appears in many classic French recipes, as explained in more depth by Serious Eats.
What to Serve with French Mustard Chicken (Poulet a la Moutarde)
This French Mustard Chicken (Poulet a la Moutarde) is saucy by design, so you need something to soak it all up. I like to serve it over a bed of creamy mashed potatoes, buttered egg noodles, or fluffy white rice. For a lighter option, steamed green beans or roasted asparagus with a squeeze of lemon are perfect alongside. A loaf of crusty sourdough bread is also non negotiable at our table, Jake and Noah fight over the last piece for mopping up sauce.
If you want to round out the meal with a salad, my Greek Pasta Salad is a tangy, hearty side that holds up well next to the rich mustard sauce. For a simple green option, a peppery arugula salad with a light vinaigrette cuts through the creaminess beautifully.
How to Store French Mustard Chicken (Poulet a la Moutarde)
- Storage: Store leftover French Mustard Chicken (Poulet a la Moutarde) in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills, but it will loosen up when reheated.
- Freezing: You can freeze the chicken and sauce together for up to 2 months. Place it in a freezer safe container and leave a little space at the top for expansion. Thaw overnight in the fridge before reheating.
- Thawing: The safest method is to transfer the frozen dish to the refrigerator and let it thaw slowly for 8 to 12 hours. Avoid thawing at room temperature, which can compromise food safety.
- Reheating: Reheat your French Mustard Chicken (Poulet a la Moutarde) gently in a skillet over medium low heat, adding a splash of chicken broth or water to thin the sauce if needed. Stir occasionally until heated through. You can also use the microwave in a pinch, but the stovetop keeps the chicken from drying out.
- Make ahead tip: You can sear the chicken and build the sauce up to the point of adding the broth, then refrigerate the whole skillet for up to 24 hours. When you are ready to eat, bring it to a simmer on the stove, add the broth, and proceed with the oven braising. This saves a lot of time on busy nights.
French Mustard Chicken (Poulet a la Moutarde) FAQ
Here are the questions I get asked most about this recipe:
Can I make French Mustard Chicken (Poulet a la Moutarde) ahead of time?
Yes, this dish is even better the next day. You can prepare the entire recipe, let it cool, and refrigerate it overnight. Reheat gently on the stovetop with a splash of broth to loosen the sauce. The flavors have more time to meld, making it a perfect make ahead dinner for entertaining.
What can I substitute for white wine?
If you prefer not to cook with wine, you can replace it with an equal amount of additional chicken broth plus 1 tablespoon of white wine vinegar or lemon juice. The acidity is important to balance the richness of the cream, so do not skip this step. The sauce will still be delicious and have that signature tang.
Is French Mustard Chicken (Poulet a la Moutarde) gluten free?
Yes, this recipe is naturally gluten free as long as you use gluten free Dijon mustard and ensure your chicken broth is gluten free. The sauce is thickened with cream rather than flour, so it is safe for anyone avoiding gluten. Always double check labels on packaged broths and mustards, as some may contain hidden gluten.
Can I use boneless skinless chicken thighs?
Absolutely. Boneless skinless thighs are a great option and will reduce the cooking time slightly. Sear them for 3 minutes per side and braise in the oven for about 20 to 25 minutes. The sauce will be a little thinner without the collagen from the bones, but it will still be creamy and satisfying.
How do I know when the chicken is fully cooked?
The safest way is to use an instant read thermometer. Insert it into the thickest part of the thigh without touching the bone, and look for a temperature of 74°C (165°F). The juices should run clear when you pierce the meat. If you do not have a thermometer, cut into the largest thigh near the bone, the meat should be opaque all the way through with no pink.
I hope this French Mustard Chicken (Poulet a la Moutarde) brings a little bit of French bistro warmth to your table. It is one of those recipes that feels like a hug on a plate, and I love how it makes even a simple weeknight feel special. If you make it, I would love to hear how it turns out in the comments below. Tag me on social media so I can see your beautiful mustard sauce swirls.
With love and a little bit of French flair,
Lora x
French Mustard Chicken (Poulet a la Moutarde)
4
servings15
minutes45
minutes486
kcalIngredients
6 bone in, skin on chicken thighs (about 900g / 2 lb)
1 teaspoon sea salt, plus more to taste
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
4 large shallots, thinly sliced (about 150g / 5 oz)
4 cloves garlic, minced
120ml (½ cup) dry white wine
240ml (1 cup) low sodium chicken broth
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard
120ml (½ cup) heavy cream
4 sprigs fresh thyme
2 tablespoons chopped fresh parsley, for garnish
Directions
Preheat oven to 180°C (350°F). Pat chicken thighs dry and season with salt and pepper. Heat oil and 1 tablespoon butter in a large ovenproof skillet over medium high heat. Sear chicken skin side down for 5 minutes until golden, then flip and cook 3 minutes more. Transfer to a plate.
Reduce heat to medium, add remaining butter and shallots. Cook 4 to 5 minutes until softened. Add garlic and stir 30 seconds. Pour in wine, scrape up browned bits, and simmer 2 minutes to reduce.
Whisk in Dijon mustard, whole grain mustard, and broth. Add thyme sprigs, return chicken skin side up, and bring to a simmer.
Transfer skillet to oven and braise, uncovered, 30 to 35 minutes, until chicken reaches 74°C (165°F).
Remove chicken to a platter. Discard thyme. Place skillet over medium heat, stir in cream, and simmer 3 to 5 minutes until sauce thickens. Adjust seasoning, spoon over chicken, and garnish with parsley and extra thyme.
