This Chicken With Mustard recipe is the best dish I’ve ever made! My husband has already requested that we have this again. You’ll have to make it to see what I mean. By serving it over Creamy Herbed Rice, the flavor is enhanced even more. It got rave reviews from my family and friends!
MUSTARD CHICKEN RECIPE
Prepare to fall madly in love with this Creamy Dreamy Mustard Chicken Recipe. Classic French dish that tastes outstanding.
Friends, this is going to be a long post, but I get lots of questions so I try to add plenty of information to help you make the best Mustard Chicken ever!
I don’t mean to brag, but this is it.
Forget everything you knew about creamy chicken dishes and listen up. I’ll be honest with you, I’ve tried many chicken recipes before, the way too many.
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I sure can tell you the characteristics of a deliciously cooked chicken
Now, imagine a perfectly braised falls-off-the-bone chicken swimming in a creamy and flavourful mustard sauce.
It’s too irresistible and the words cannot even describe the deliciousness of this recipe.
I said this before and I’ll say it again.
French folks sure know a good food. I was lucky enough to experience a delicious food galore when I visited this beautiful country in the mid of 2000s.
French recipes are unique, often very simple and absolutely mouthwatering.
Funny though, back then, I didn’t try Dijon Mustard Chicken.
I was too obsessed with their French Onion Soup, cheese and seafood. Can you blame me?
But ever since I started a food blog, I’ve been dreaming to make recipes from all over Europe.
Being in love with French cuisine, I just couldn’t leave Mustard Chicken recipe without proper attention.
French call it Poulet à la Moutarde. Feeling fancy? Call it that way too.
You’ll spend the most of 15 minutes browning the chicken and onions. Oven will do the rest while your mouth waters from a great depth of flavour coming from the oven.
This is definitely one of the best one pot recipes.
To make it, I recommend using a Dutch oven. This is the Dutch Oven that I use these days and I’m absolutely in love with this pot.
Alternative version is a good oven-proof cast iron skillet, like this one.
Be prepared to get your hands dirty. Because the mustard sauce comes out so good, you can’t help, but finish the last bits of it before you leave the table.
- chicken thighs, skin-on and bone-in – you can use chicken breasts, read my Frequently Asked Questions section for substitution tips
- mustards – I used Dijon mustard and whole grain Dijon mustard
- Creme Fraiche – if you don’t have it, read my Frequently Asked Questions section for substitution tips
- chicken broth
- herbs – bay leaf, fresh thyme, parsley
- yellow onion, shallot – the combination of two contributes to the flavor. That being said, if you only have a yellow onion, you can use it it and still have a delicious dish
- salt, pepper
The combination of mustards that go into a marinade tenderise chicken and add a great flavor.
In addition, Creme Fraiche that’s also used in the recipe, makes the sauce extra creamy, rich and literally irresistible.
1. Season chicken with salt, pepper and rub with both mustards.
2. In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown on both sides, about 4-5 minutes per side. Transfer chicken to a plate.
3. To the same pan add shallot and onion and sauté for about 5 minutes until translucent. Add chicken stock, scraping the brown bits off the bottom of the pan.
Add thyme and bay leaves and bring a mixture to a boil. Stir in Crème Fraîche and return chicken back to the pan.
Cook uncovered in the oven at 350 F for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.
Garnish with parsley and serve immediately!
💭 FREQUENTLY ASKED QUESTIONS
CAN I SUBSTITUTE CHICKEN BREASTS FOR CHICKEN THIGHS?
You can use chicken breasts instead of thighs. There is one thing to keep in mind.
Boneless skinless chicken breast cooks faster than bone-in and skin-on chicken thigh.
To make sure chicken breasts remain juicy, cook them in the oven no more than 25-30 minutes or until internal temperature reaches 165F.
That’s where instant meat thermometer comes in handy.
CAN I MAKE CREAMY FRENCH MUSTARD CHICKEN AHEAD OF TIME?
Parts of the Mustard Chicken recipe can be prepared ahead of time.
I recommend sautéing the onions and preparing the sauce 1 day in advance. Store it in the airtight container in the fridge.
On the day when you’re ready to serve the dish, brown the chicken, add it to a sauce and finish everything in the oven.
HOW CAN I MAKE THIS MUSTARD CHICKEN FOR A LARGE GROUP OF PEOPLE/PARTY?
I’ve been making this recipe for years but I never actually thought how to make a batch of it.
But then Thanksgiving 2018 happened and we hosted a party for a large group of family/friends.
Mustard Chicken was the main dish, and there was no way I could fit 16 pieces of chicken thighs into my Dutch Oven pan.
So here’s what I did:
1. Working in batches I seared all chicken. To speed up the process I actually used two pans but this is optional.
2. Next, in the same pan I sautéed the onions and prepared the sauce.
3. Finally, I put all chicken in a large rectangular baking dish, poured over the sauce and baked according to recipe instructions.
So if you ever have to make this recipe for a party, now you know how to make it work:)
HOW CAN I SUBSTITUTE CREME FRAICHE?
My quickest and easiest solution is to use the combination of heavy cream and sour cream in equal proportions.
So if the recipe calls for 5 tablespoons of Creme Fraiche, you would use 2.5 tablespoons of heavy cream and 2.5 tablespoons of sour cream.
Chicken with Mustard
One of the most delicious chicken recipes ever: Chicken with Mustard
Chicken with Mustard
I picked up this recipe on a whim and began making it one afternoon for a weeknight dinner. Chicken with Mustard isn’t really isn’t a “weeknight dinner” kind of recipe- it’s far more special than that. It’s not that it’s difficult to make or too fancy or anything like that. The completed dish turns out to be one of the most amazing chicken dishes that you’ve ever tasted. This is chicken doused with Dijon mustard and cooked with white wine, bacon and onions. The dish is finished off with a little bit of cream. And the result is a delightful and delicious surprise.
Since I first made Chicken with Mustard in 2015, I’ve made it many times since. I’ve enjoyed it again and again with my family, and I love to make it for guests because it’s always a big hit.
Cookbook review: My Paris Kitchen
This recipe comes from My Paris Kitchen: Recipes and Stories by David Lebovitz. David has lived in Paris for about 10 years now, immersing himself in their culinary culture. In this book, he shares 100 sweet and savory recipes that reflect the way modern Parisians eat today. I love the way David writes his cookbooks– every recipe is rich with an introductory, educational story, and his charming personality shines through in his writing too. It’s a beautiful cookbook to add to your collection.
I highly suggest that you start with this Chicken with Mustard recipe. Here are a few more recipes that have caught my eye: Beet Hummus, Spiced Meatballs with Sriracha Sauce, Vegetable Soup with Basil Puree, Leeks with Mustard-Bacon Vinaigrette, Cheese- Bacon & Arugula Souffle, Ham- Blue Cheese & Pear Quiche, Caramel Pork Ribs, Lemon- Pistachio Israeli Couscous, French fries, Salted Butter- Caramel Chocolate Mousse, Chocolate- Dulce de Leche Tart and French cheesecake. Those sure aren’t your everyday recipes, are they? This is one special book.
I’ve met David a few times and consider him a friend. We were at the same resort together in Mexico many years back, and I remember feeling so lucky to have been seated next to him at dinner. He was so down-to-earth and friendly, and we chatted a lot about blogging. We’ve kept in touch over the years, have run into each other at the occasional food conference, and we met for a glass of wine in Paris once. He’s a good guy- a very talented chef and writer. I know that when I pick up a recipe to try from David Lebovitz, it’s going to be a good one!
I recommend making Chicken with Mustard for a special occasion- it’s that good. My family was blown away when I prepared this for a weeknight dinner. It felt special enough to serve at a dinner party. And it’s a recipe to make again and again.
Creamy Mustard Chicken
This quick & easy mustard chicken recipe is a delicious, 30-minute, one-pan meal featuring tender chicken breasts smothered in a creamy dijon mustard sauce.
Mustard on Chicken?
If you haven’t heard of chicken with creamy dijon mustard sauce before, this recipe is about to blow your mind. Move over yellow mustard, dijon mustard is the new staple!
Chicken breasts cooked in a creamy, white wine, and dijon mustard sauce is a classic French recipe that I have always loved. French cuisine is traditionally very involved and takes a ton of time, so I set out to create a quick & easy version of this favorite dinner. This creamy mustard chicken recipe is ready in 30 minutes and is easy and delicious enough to make for a weeknight meal or Sunday family dinner!
Trust me, this creamy mustard chicken will be added to your recipe rotation in no time, and you will be finding all the things to dip in the mustard sauce and savor every last drop! Mustard on chicken for the win!
How to Make this Recipe
This mustard chicken only requires one skillet. I use my beloved cast-iron skillet that I cook pretty much everything on. You can use whatever skillet you have, as long as it’s big enough to fit your chicken breasts and the homemade mustard sauce!
You can find the full list of ingredients and instructions in the printable recipe below, but here are some important notes and swaps to help you out!
Chicken Breasts: Chicken thighs also work great in this creamy mustard chicken recipe. I always try to find chicken breasts that are organic, grass-fed, and grass-finished, but use whatever chicken is your go-to!
Heavy Cream & Butter: If you’re dairy-free, feel free to use original flavor Nutpods, coconut cream, or Silk dairy-free heavy cream. You can also sub the butter in this recipe for Ghee or Miyokos vegan butter. Same quantities for all substitutions.
Dry White Wine: A good rule of thumb is to cook with a wine that you would actually drink! I love this with chardonnay or a sauvignon blanc, and I have found some delicious bottles under $5 that are perfect for drinking or cooking (Thank you, Trader Joe’s!). You could also substitute chicken stock if you prefer not to cook with wine or don’t have any on hand.
Dijon Mustard: I prefer dijon mustard on chicken, but spicy brown mustard or grainy mustard would work too.
Storing: Leftovers will keep in an airtight container refrigerated for at least 5 days. Reheat in the microwave.
Whole30: Use the dairy-free replacements above and chicken stock in place of wine for Whole30.
Sweetness: This is also great if you add in a tablespoon of maple syrup. That’s how my mom makes it. Or monk fruit sweetener if keto.
How do I serve creamy mustard chicken?
Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower, or roasted potatoes. Also, this mustard sauce is so good, I put extra on my plate just so I can dip my vegetables in it too!
Can I freeze this creamy mustard chicken recipe?
Yes! Freeze this mustard chicken recipe in a freezer-safe, airtight container for at least 6 months. You can thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen.
Are the chicken and the mustard cream sauce both Keto-friendly?
Yes! This recipe is low carb and keto-friendly, with only 5 net carbs per serving. Be sure to serve the chicken over cauliflower rice or another keto-friendly side to keep the carbs low!