Can I use chicken breasts instead?

Absolutely! Just reduce cooking time by a few minutes—breasts cook faster than thighs.

What about using crème fraîche instead of cream?

Great call! Crème fraîche delivers a richer, slightly tangier sauce—totally French and totally luxe.

How do I store leftovers?

Seal in an airtight container, refrigerate up to 3 days. Gently reheat in a skillet with a splash of broth to revive the sauce.

What does mustard on chicken do?

Mustard not only adds bold flavor but also acts as a tenderizer, helping the chicken stay juicy while cooking. It creates a tasty crust when seared or baked, locking in all that goodness.

How to use French mustard in cooking?

French mustard—like Dijon or grainy mustard—can be whisked into sauces, used as a marinade base, or spread directly onto meats. It adds a tangy depth and luxurious mouthfeel to everything from roasts to vinaigrettes.

Does mustard help seasoning stick to chicken?

You bet! Mustard works like culinary glue, helping spices and herbs cling to the surface, which means more flavor in every bite.

What makes French mustard?

French mustard, especially Dijon, is known for its smooth texture and sharp, tangy flavor. It's made from brown or black mustard seeds, vinegar, and sometimes white wine, giving it that signature bite and depth.

French Mustard Chicken (Poulet à la Moutarde)

Description

This French Mustard Chicken is a cozy, flavor-packed dish featuring juicy chicken thighs simmered in a creamy mustard sauce with bacon, shallots, and herbs. Perfect for a weeknight dinner that feels fancy without the fuss.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (or boneless thighs/breasts)
Salt and freshly ground black pepper, to taste
1 tbsp Dijon mustard
1 tbsp grainy mustard
3–4 slices thick-cut bacon, diced
2 shallots, finely chopped
2 garlic cloves, minced
1 tsp fresh thyme (plus optional 1–2 bay leaves)
1 tsp all-purpose flour (or cornstarch for gluten-free)
1 cup chicken broth
¼ cup heavy cream
Fresh chopped parsley, for garnish

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Instructions

1. Prep & season
Pat chicken dry, then season both sides generously with salt and pepper. In a small bowl, whisk together Dijon and grainy mustard until smooth. Set aside.

2. Brown the chicken
Heat a skillet over medium-high heat with a touch of oil. Place chicken skin-side down until golden and crisp, about 6–8 minutes. Flip and cook 4 minutes more. Transfer chicken to a plate.

3. Bacon + aromatics
Add diced bacon to the hot pan; cook until fat renders and edges are crisp. Stir in shallots and garlic, cooking 1–2 minutes until fragrant. Add thyme (and bay leaves, if using).

4. Deglaze & thicken
Sprinkle flour over aromatics and stir to coat. Pour in chicken broth, scraping up the browned bits. Let simmer 1–2 minutes to thicken slightly.

5. Add mustard
Whisk the prepared mustard mixture into the sauce, stirring until fully combined.

6. Return & simmer
Nestle chicken back into the pan, skin-side up. Spoon sauce around the chicken, then simmer on low for 8–10 minutes, or until chicken reaches 165°F (74°C).

7. Finish with cream
Remove chicken briefly, stir heavy cream into the sauce, and warm gently. Return chicken—or plate and spoon sauce generously over top. Sprinkle with parsley before serving.

Notes

Crème fraîche can be used instead of heavy cream for a richer, more traditional French-style sauce.
Boneless cuts cook faster—adjust time accordingly.
Mustard helps seasoning stick and tenderizes the chicken beautifully.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 mins
Cook Time: 25 mins
Category: Main Dish
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 390 kcal
Sugar: 2 g
Sodium: 590 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 0.5 g
Protein: 28 g
Cholesterol: 115 mg