Description
This French Mustard Chicken recipe features tender chicken thighs or breasts cooked in a creamy, tangy mustard sauce made with Dijon and whole grain mustards, white wine, and fresh thyme. The chicken is pan-seared for a golden crust, then simmered in a rich sauce enriched with shallots, garlic, and heavy cream. It’s a comforting and elegant dish perfect for a quick weekday dinner or a special occasion.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken thighs or breasts
- Salt and black pepper to taste
For the Sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional for texture)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- Fresh parsley, chopped (for garnish)
Instructions
- Season and sear the chicken: Pat the chicken dry with paper towels and season both sides generously with salt and black pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Place the chicken in the skillet and sear each side for about 4 to 5 minutes, until the exterior is golden brown. Remove the chicken from the skillet and set aside.
- Sauté aromatics: Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet. Add the finely chopped shallot and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to avoid burning.
- Deglaze the pan: Pour in the dry white wine or chicken broth to the skillet. Use a wooden spoon to scrape up the browned bits stuck to the bottom of the pan. Let the liquid simmer for 2 to 3 minutes to reduce slightly, concentrating the flavors.
- Add mustards and cream: Stir in the Dijon mustard and whole grain mustard until well combined. Then add the heavy cream and thyme leaves to the skillet. Whisk the sauce continuously until it is smooth and has thickened slightly.
- Simmer chicken in sauce: Return the seared chicken pieces to the skillet. Spoon the sauce over the chicken and let everything simmer uncovered for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Garnish and serve: Sprinkle freshly chopped parsley over the chicken for a burst of color and freshness. Serve the chicken hot with your choice of mashed potatoes, pasta, or crusty bread for a complete and satisfying meal.
Notes
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
- Use chicken breasts for leaner meat or thighs for juicier, more flavorful results.
- The white wine can be replaced with an equal amount of chicken broth for a non-alcoholic version.
- To ensure even cooking, pound thicker chicken breasts to an even thickness before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
