Bonjour! Jason Griffith here, and if there’s one thing I love about classic French cooking, it’s how simple ingredients can be transformed into something truly spectacular. Today, we’re diving into a dish that’s a perfect example of this: Poulet à la Moutarde, or French Mustard Chicken. This classic, rustic recipe from the Burgundy region is the kind of meal that feels cozy and comforting yet elegant enough for a special occasion. It’s a creamy, tangy, and rich dish that’s surprisingly easy to make right in your own kitchen.
I first had this dish on a chilly evening in Paris. The rich, savory sauce, the tender chicken—it was an unforgettable experience. What I love most about this recipe is how it captures the essence of French home cooking. It’s not fussy or complicated; it’s all about building incredible flavor from a few key components. The combination of two types of mustard, a splash of white wine, and a touch of cream creates a sauce that’s nothing short of magical. This is the perfect dish for a cozy French dinner at home.
Why I Love This Recipe
This Poulet à la Moutarde is a dream come true for anyone who loves big flavor without a lot of hassle. The chicken thighs become incredibly tender and juicy from simmering in the sauce, and the crispy skin adds a perfect textural contrast. The sauce itself is the star of the show. The Dijon mustard provides a sharp, tangy kick, while the whole-grain mustard adds a rustic texture and a slightly sweeter, more mellow flavor. The white wine deglazes the pan, picking up all those delicious browned bits, and the cream brings it all together into a silky-smooth finish.
It’s a meal that feels indulgent but is actually quite straightforward. You sear the chicken, sauté some aromatics, build the sauce, and let it all simmer together. This recipe is proof that you don’t need a culinary degree to create a dish that tastes like it came from a Michelin-star restaurant.
Ingredients
- 4 boneless chicken thighs (about 1.5–2 lbs)
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 tbsp olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (see notes below)
- 1/2 cup low-sodium chicken stock
- 1/2 cup heavy cream
- 2 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt and freshly ground black pepper
- Fresh chopped parsley (for garnish)
Swaps and Notes
- Chicken: I highly recommend using bone-in, skin-on chicken thighs for the best flavor and moisture, but this recipe works well with boneless thighs as specified. If you use chicken breasts, be careful not to overcook them, as they can dry out easily.
- Mustard: Using a good quality Dijon mustard is essential here. Look for brands like Maille or Edmond Fallot for an authentic flavor. The whole-grain mustard adds a wonderful texture and a less intense mustard flavor, so don’t skip it!
- Wine: A dry white wine is key. I suggest a Chardonnay or Sauvignon Blanc. If you prefer not to cook with wine, you can substitute it with an equal amount of additional chicken stock, but you will miss out on some of the complexity the wine brings.
- Thyme: Fresh thyme adds a beautiful fragrance. If you only have dried, use about a third of the amount.
- Dairy-Free Option: You can swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative for a similar creamy texture.
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels. This helps get a great sear. Season both sides generously with salt and fresh black pepper.
- Sear the Chicken: In a large skillet or sauté pan, heat the olive oil over medium-high heat. Place the chicken thighs, skin-side down, in the pan. Sear for 5–7 minutes, until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3–4 minutes. Remove the chicken from the pan and set it aside.
- Sauté the Aromatics: Reduce the heat to medium. Add the finely chopped shallot and minced garlic to the pan. Sauté for 2–3 minutes until they soften and become fragrant. Add the fresh thyme and stir briefly.
- Deglaze the Pan: Pour in the white wine, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Let it simmer for about 2 minutes to reduce slightly.
- Build the Sauce: Stir in the Dijon mustard and whole-grain mustard until they are fully incorporated. Pour in the chicken stock and mix well.
- Simmer the Chicken: Return the seared chicken to the pan, nestling the thighs into the sauce. Bring the sauce to a gentle simmer. Cover the pan, reduce the heat to low, and let it cook for 25–30 minutes, or until the chicken is cooked through and tender (an internal temperature of 165°F / 74°C).
- Finish with Cream: Remove the chicken from the pan and set it aside. Stir the heavy cream into the sauce. Let the sauce simmer, uncovered, for about 5 minutes to thicken. Return the chicken to the pan to coat it in the beautiful, creamy sauce. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Plate the chicken thighs and spoon the rich, creamy sauce generously over the top. Garnish with fresh chopped parsley.
Tips for Success
- High-Quality Ingredients: This dish relies on the quality of its simple ingredients. Use a good olive oil, a decent dry wine, and authentic Dijon mustard for the best results.
- Don’t Rush the Searing: Searing the chicken properly is crucial for building a deep, rich flavor. The browning on the skin and the bottom of the pan is what makes the sauce so delicious.
- Low and Slow: The key to tender chicken is to cook it low and slow. The gentle simmer will ensure the meat is juicy and not tough.
- Don’t Overthicken the Sauce: Be careful not to reduce the sauce too much after adding the cream. A gentle simmer for a few minutes is all it takes to reach a beautiful, velvety consistency.
Serving Suggestions and Pairings
This dish is traditionally served with mashed potatoes, rice, or crusty French bread to soak up every last drop of that incredible sauce. For a simple vegetable side, you can’t go wrong with steamed green beans (haricots verts) or a light, butter lettuce salad.
This dish pairs beautifully with wine and cheese from the same region. A crisp Bourgogne blanc (like a Mâcon-Villages or Pouilly-Fuissé) is an ideal pairing, as its creamy texture and acidity perfectly complement the tangy mustard sauce. For a red wine alternative, a light Bourgogne Pinot Noir works well. For cheese, a slice of aged Comté will echo the richness of the dish without overpowering it.
Nutritional Information (Per Serving)
Please note: This is an approximation and can vary based on the specific ingredients used.
- Calories: Approx. 550 calories
- Protein: 35g
- Fat: 40g
- Carbohydrates: 5g
This recipe is a great source of protein and provides a satisfying amount of healthy fats. It’s a comforting meal that will fuel you up without weighing you down.
Storage and Leftover Tips
Leftover Poulet à la Moutarde is fantastic! Store it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, or in the microwave. You may need to add a splash of chicken stock or cream to loosen the sauce as it can thicken in the fridge.
More Recipes You Will Love
If you enjoyed this cozy, comforting dish, you’ll love some of my other hearty recipes. For a classic comfort food experience, you can’t go wrong with my Classic Spaghetti Recipe with Homemade Sauce. If you’re looking for another great chicken dish, my These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners are always a hit. And for something a little different, be sure to try my recipe for This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
Final Thoughts
This Poulet à la Moutarde recipe is more than just a meal; it’s an experience. It’s a testament to the fact that you can bring a touch of French elegance to your own dinner table with minimal effort. It’s perfect for a weeknight dinner or for a casual dinner party with friends.
Give this recipe a try, and let me know in the comments how it turns out for you. I’d love to hear your thoughts and any customizations you made! And if you’re looking for more delicious recipes, be sure to follow me for my latest creations. Happy cooking!
Poulet à la Moutarde: A Classic French Mustard Chicken Recipe
Ingredients
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 tbsp olive oil
- 2 cup dry white wine
- 2 cup low-sodium chicken stock
- 2 cup heavy cream
- 2 tsp fresh thyme leaves (or 1/2 tsp dried)
- 4 chicken thighs or breasts, bone-in and skin-on
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Season the chicken thighs with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken thighs, skin side down, and sear until golden brown, about 5-7 minutes.
- Flip the chicken and cook for another 5 minutes, then remove from skillet and set aside.
- In the same skillet, add the Dijon mustard and whole-grain mustard, stirring to combine.
- Pour in the dry white wine and scrape up any browned bits from the bottom of the pan.
- Simmer for 5 minutes, then add the chicken stock and heavy cream.
- Return the chicken to the skillet and add fresh thyme.
- Cover and simmer on low heat for 20 minutes, or until the chicken is cooked through and tender.
- Serve garnished with chopped parsley.
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