There’s something truly enchanting about the fragrant allure of French mustard chicken (Poulet à la Moutarde) wafting through the kitchen. As I prepare this dish, the mixture of succulent chicken thighs simmering in a creamy mustard sauce feels like the culinary hug we all crave after a long day. The beauty of this recipe lies in its simplicity—enough to whip up in under an hour, yet elegant enough to impress at any dinner table.
Using just a handful of key ingredients, you can transform your kitchen into a cozy bistro, inviting your loved ones to gather around and savor every last bite. Whether you’re looking for a comforting weeknight meal or something unique to bring to your upcoming potluck, this dish is sure to please. What’s even better? The leftovers (if there are any!) make for an indulgent lunch the next day. Let’s dive into this easy-to-follow recipe that showcases French comfort food at its finest!
Why will you love French Mustard Chicken?
Simplicity Made Delicious: This dish comes together with just a few simple ingredients, making it ideal for busy weeknights.
Comforting and Rich: The creamy mustard sauce envelops the juicy chicken, offering a delightful flavor that warms the soul.
Gourmet Appeal: Serve this elegant dish to impress on any occasion, bringing a touch of French bistro charm to your table.
Versatile Recipe: Feel free to personalize it by substituting chicken with rabbit or adding in favorite vegetables like mushrooms for an extra nutritional boost.
Perfect for Leftovers: The flavors only get better the next day, making it a fantastic choice for meal prep.
Quick Cooking: Ready in under an hour, it’s a swift yet satisfying solution for dinner! Enjoy your cozy culinary adventure with French Mustard Chicken!
French Mustard Chicken Ingredients
For the Chicken
• Chicken Thighs – Rich in flavor and tender texture, but you can substitute with skinless, boneless thighs or breasts; just adjust the cooking time accordingly.
For the Sauce
• Dijon Mustard – Provides a sharp tanginess; opting for high-quality mustard makes all the difference in flavor.
• Grainy Mustard – Optional, but it adds texture and depth to the sauce for your French Mustard Chicken.
• Bacon – Enhances smokiness and richness; thick-cut bacon adds more presence, but regular works too.
• Shallots – Offers a delicate sweetness; onions can substitute, though they may slightly change the flavor profile.
• Garlic – Use 2 cloves to deepen the savory notes without overpowering the dish.
• Thyme – Infuses traditional herbal flavor; consider adding bay leaves for extra aroma.
• Dry White Wine – Ideal for deglazing and deepening flavors; feel free to omit it for a non-alcoholic version.
• Chicken Broth – Adds moisture and flavor, with one cup being just right.
• Heavy Cream – Creates a rich, smooth sauce; crème fraiche makes a lovely alternative or you can skip it for fewer calories.
• All-Purpose Flour – Thickens the sauce; cornstarch works well for gluten-free options.
• Salt and Pepper – Essential for seasoning and enhancing all the flavors.
How to Make French Mustard Chicken
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Prep Chicken: Season chicken thighs with salt and pepper, then generously rub in Dijon mustard. Let them sit for about 10 minutes to absorb the flavors and become even more delicious.
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Cook Bacon: In a Dutch oven, cook the diced bacon over medium heat until golden and crispy, which should take about 5-7 minutes. Remove the bacon, and drain excess fat while leaving some for flavor.
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Brown Chicken: Sear the seasoned chicken thighs skin-side down in the remaining bacon fat for 4-5 minutes until nicely browned. Flip them and cook the other side for another 4-5 minutes, then remove from the pot.
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Sauté Aromatics: Add shallots to the pot and sauté until softened, about 3-4 minutes. Toss in the minced garlic and thyme, cooking until fragrant, which will take about 1 minute.
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Deglaze Pan: Pour in the dry white wine, scraping up any flavorful browned bits from the bottom of the pot. Let it simmer until almost evaporated, about 3-4 minutes.
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Make Sauce: Sprinkle in the flour and stir to combine, then gradually add chicken broth, stirring constantly. Bring to a boil, then return chicken and bacon to the pot. Cover and simmer for about 15-20 minutes until the chicken is cooked through.
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Finish Sauce: Stir in the heavy cream and grainy mustard, letting it simmer until the sauce thickens, about 3-5 minutes. Adjust seasoning as needed, then sprinkle with fresh parsley before serving.
Optional: Serve with crusty bread to soak up the creamy sauce.
Exact quantities are listed in the recipe card below.
What to Serve with French Mustard Chicken?
Discover the perfect accompaniments to elevate your dining experience and create a delightful meal around this comforting classic.
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Fluffy White Rice: A simple yet versatile side that soaks up the rich mustard sauce, enhancing each bite.
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Egg Noodles: These tender noodles complement the creamy texture, providing a satisfying base for the luscious chicken and sauce.
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Crusty Bread: Ideal for sopping up every last drop of the velvety sauce, it adds a crunchy contrast that completes the dish beautifully.
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Simple Green Salad: A refreshing mix of greens with a light vinaigrette balances the richness of the chicken, adding a vibrant, fresh touch.
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Vodka Mashed Potatoes: Indulgently creamy, these potatoes are a fantastic way to absorb the sauce while offering a comforting and hearty addition to your meal.
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Steamed Seasonal Vegetables: Carrots, green beans, or broccoli add color and a nutritious balance to your plate, bringing a complementary earthiness to the dish.
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Chilled Chardonnay: A glass of dry white wine rounds off the meal, its crisp acidity mirroring the tang of the mustard and enhancing the overall experience.
Helpful Tricks for French Mustard Chicken
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Choose the Right Cut: Use bone-in, skin-on chicken thighs for maximum flavor. If you opt for boneless, adjust cooking time to avoid dryness.
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Perfect Browning: Don’t rush the browning stage! It’s essential for enhancing the overall flavor profile of your French Mustard Chicken by creating rich caramelization.
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Careful with Cream: To prevent the cream from separating, always add it at the end of cooking and avoid boiling once it’s in the pot.
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Watch the Wine: When deglazing, let the wine simmer down to intensify flavors. A good reduction will make your sauce more robust.
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Season Gradually: Taste and adjust seasoning as you go. Too much salt or pepper at once can overwhelm the delightful flavors of the mustard and chicken.
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Check for Doneness: Ensure chicken is fully cooked, reaching an internal temperature of 165°F (75°C) for safety and the best texture.
Storage Tips for French Mustard Chicken
Refrigerator: Store leftover French Mustard Chicken in an airtight container for up to 4 days. Make sure to cool it down before sealing to maintain freshness.
Make-Ahead: You can prepare the dish without the cream and grainy mustard in advance. Refrigerate for up to 2 days and then add the creamy elements just before serving.
Reheating: When ready to enjoy leftovers, reheat gently on medium-low. Stir in a splash of chicken broth to restore that saucy consistency without drying out the dish.
Freezing: This recipe isn’t freezer-friendly due to the cream which may separate when thawed. Enjoy it fresh for the best experience!
French Mustard Chicken Variations
Make this delicious dish your own with these simple twists!
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Rabbit Twist: Substitute chicken with rabbit for an authentic French dish that enhances depth and flavor.
Experience a delightful change while still embracing the classic mustard essence. -
Veggie Boost: Add mushrooms or carrots when sautéing for added nutrition and a splash of color in your dish.
These earthy flavors seamlessly blend with the creamy sauce while keeping it comforting. -
Spicy Kick: Mix in a dash of cayenne pepper or a splash of hot sauce for a zesty surprise.
A little heat elevates the flavor profile and adds excitement for spice lovers! -
Creamy Alternatives: Swap heavy cream with crème fraîche for a tangy twist or coconut milk for a dairy-free option.
This keeps the sauce luscious while catering to different dietary needs without sacrificing flavor. -
Herbal Fusion: Experiment by adding fresh herbs like parsley or dill for a refreshing note.
This bright touch can beautifully contrast the richness of the mustard sauce. -
Nutty Flavor: Toss in a tablespoon of almond butter or tahini for nutty undertones that deepen the sauce’s complexity.
This creative twist offers a uniquely delicious experience that surprises every palate. -
Whole Grain Goodness: Use whole wheat flour instead of all-purpose flour to enhance texture and nutrition in the sauce.
This subtle change provides a heartier consistency that pairs well with the dish’s richness. -
Non-Alcoholic Version: Omit the white wine and double the chicken broth for a flavorful, alcohol-free option.
You won’t miss the wine as the sauce remains deliciously savory and comforting!
Make Ahead Options
Preparing French Mustard Chicken (Poulet à la Moutarde) ahead of time is a fantastic way to simplify your weeknight dinners! You can marinate the chicken thighs with salt, pepper, and Dijon mustard up to 24 hours in advance to let the flavors penetrate. Additionally, you can cook the dish without adding the heavy cream and grainy mustard, allowing it to refrigerate for up to 3 days. When you’re ready to serve, simply reheat gently on the stove, adding the cream and mustard right before serving to maintain that creamy texture. This ensures that your French Mustard Chicken remains just as delicious while saving you valuable time on busy nights!
French Mustard Chicken (Poulet à la Moutarde) Recipe FAQs
What type of chicken is best for French Mustard Chicken?
For the best flavor and texture, I recommend using bone-in, skin-on chicken thighs. They provide a rich, succulent result that’s perfect for the creamy sauce. If you choose to use boneless chicken thighs or breasts, remember to adjust the cooking time to ensure they don’t dry out.
How should I store leftovers of French Mustard Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Make sure to let the dish cool down before sealing it to keep it fresh. When reheating, do so gently on medium-low with a splash of chicken broth to restore the creamy sauce’s texture.
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Can I make French Mustard Chicken ahead of time?
Absolutely! You can prepare this dish ahead of time by cooking it without the heavy cream and grainy mustard. Just refrigerate it for up to 2 days. When you’re ready to serve, reheat the dish and stir in the cream and mustard before enjoying it. This keeps the sauce from breaking and ensures a creamy finish.
Is it safe to freeze French Mustard Chicken?
Unfortunately, this recipe isn’t freezer-friendly due to the heavy cream, which can separate upon thawing. For the best taste and texture, I recommend enjoying your French Mustard Chicken fresh and savoring those scrumptious leftovers!
What should I do if my chicken isn’t cooking evenly?
If your chicken isn’t cooking evenly, it might be because it’s overcrowded in the pot. Make sure to give each piece enough space to brown properly. Additionally, always check that your chicken has reached an internal temperature of 165°F (75°C) for safe consumption. If it’s still undercooked, cover the pot and let it simmer a little longer until done.
Can I substitute any ingredients in the French Mustard Chicken?
Yes! This recipe is versatile. You can try using rabbit as a traditional alternative to chicken. If you want to add more veggies, consider sautéing mushrooms or carrots along with the shallots for added nutrition and flavor. Just remember to adjust the cooking time accordingly.
Delicious French Mustard Chicken (Poulet à la Moutarde) in 1 Hour
Ingredients
Equipment
Method
- Season chicken thighs with salt and pepper, then generously rub in Dijon mustard. Let them sit for about 10 minutes to absorb the flavors.
- In a Dutch oven, cook the diced bacon over medium heat until golden and crispy, about 5-7 minutes. Remove the bacon and drain excess fat while leaving some for flavor.
- Sear the seasoned chicken thighs skin-side down in the remaining bacon fat for 4-5 minutes until nicely browned. Flip and cook the other side for another 4-5 minutes, then remove from the pot.
- Add shallots to the pot and sauté until softened, about 3-4 minutes. Toss in minced garlic and thyme, cooking until fragrant, about 1 minute.
- Pour in the dry white wine, scraping up any flavorful browned bits. Let it simmer until almost evaporated, about 3-4 minutes.
- Sprinkle in the flour and stir to combine, then gradually add chicken broth, stirring constantly. Bring to a boil, then return chicken and bacon to the pot. Cover and simmer for about 15-20 minutes until chicken is cooked through.
- Stir in the heavy cream and grainy mustard, letting it simmer until the sauce thickens, about 3-5 minutes. Adjust seasoning as needed and sprinkle with fresh parsley before serving.