Can I substitute the chicken breasts?

Yes! If you prefer thighs, go for boneless, skinless chicken thighs instead. They’re a bit juicier and add a different flavor, but still work perfectly with the sauce.

What can I serve this with?

This dish is wonderful with roasted potatoes, rice, or even a side of steamed vegetables. You can’t go wrong, really!

Can I make this ahead of time?

Absolutely! You can cook the chicken and sauce ahead of time, store it in the fridge, and reheat it when you’re ready to serve. It’s one of those meals that tastes even better the next day.

French Mustard Chicken: 5-Minute Creamy Perfection

Description

French Mustard Chicken is a mouthwatering dish featuring juicy chicken thighs, seared to perfection and topped with a flavorful mustard herb crust. Paired with a rich, creamy mustard sauce, this recipe is easy to make, full of bold flavors, and perfect for weeknight dinners or impressing your guests.

Ingredients

Scale

4 boneless, skinless chicken thighs
1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
2 tbsp whole grain mustard
1 tsp fresh thyme leaves (plus extra for garnish)
1 tbsp fresh parsley, chopped (optional for garnish)

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Instructions

Season the Chicken: Season both sides of the chicken thighs with salt and black pepper.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Make the Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, sauté the chopped onion for about 4 minutes until soft. Add minced garlic and sauté for another minute.
Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits on the bottom of the pan. Let the broth simmer for 3 minutes to concentrate the flavors.
Prepare the Mustard Sauce: Stir in the heavy cream, Dijon mustard, whole grain mustard, and thyme leaves. Let the sauce simmer for 5 minutes until it thickens and coats the back of a spoon.
Combine Chicken with Sauce: Return the chicken thighs to the skillet, turning them to coat with the mustard sauce. Simmer for an additional 5 minutes.
Garnish and Serve: If desired, garnish with fresh parsley and thyme leaves before serving.

Notes

You can substitute chicken breasts for thighs if preferred, but thighs add extra juiciness.
For a lighter version, you can swap the heavy cream for half-and-half.
Serve with mashed potatoes, roasted vegetables, or a simple green salad for a complete meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main course
Method: Pan-Seared
Cuisine: French

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 380 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 125 mg