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French Mustard Chicken Close-up of crispy, golden-brown chicken thighs in a creamy mustard sauce, garnished with fresh thyme in a skillet

French Mustard Chicken

This delicious one-pan chicken dish is bursting with tangy Dijon mustard flavor, making it a perfect choice for a comforting yet elegant dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: French
Calories: 598
Ingredients Method Nutrition Notes

Ingredients
  

  • 3.3 lbs chicken thighs bone-in, skin-on for the best flavor and texture
  • Coarse salt to season the chicken
  • Fresh cracked black pepper for seasoning
  • 4.4 tablespoon Dijon mustard adds a tangy, sharp flavor
  • 1.1 tablespoon yellow mustard for added depth
  • ½ teaspoon smoked paprika or sweet paprika, for mild smokiness
  • 1.1 tablespoon butter for browning the chicken
  • 1.1 tablespoon olive oil helps with browning and adds flavor
  • 2 large shallots minced, for a sweet, mild onion flavor
  • 1.1 cups dry white wine to deglaze the pan and add acidity
  • ½ cup chicken stock for a rich base to the sauce
  • 1 bundle of thyme sprigs tied with kitchen string for easy removal
  • 2 bay leaves for herbal flavor
  • 4.4 tablespoon sour cream creates a creamy texture for the sauce
  • 1.1 tablespoon grainy mustard adds texture and tang to the sauce
  • Fresh thyme or parsley for garnish

Method
 

  1. Season the chicken thighs generously with coarse salt and cracked black pepper. Then coat them with the Dijon mustard, yellow mustard, and smoked paprika, ensuring the chicken is evenly covered. prep
  2. In a large skillet, heat butter and olive oil over medium-high heat. Once hot, brown the chicken thighs, skin-side down first, for about 5 minutes. Flip and continue browning for another few minutes. Transfer the chicken to a plate and repeat with the remaining thighs. prep
  3. Add the minced shallots to the pan and sauté for 1-2 minutes, stirring occasionally until softened. prep
  4. Pour in the dry white wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer and let the wine cook down for 2 minutes. mix
  5. Add the chicken stock, thyme bundle, and bay leaves to the pan. Place the chicken back into the pan and cover. Let the chicken simmer for 15-20 minutes, or until fully cooked through. Remove the chicken from the pan, and discard the thyme and bay leaves. finish
  6. Whisk the sour cream and grainy mustard into the sauce, adding a teaspoon of Wondra flour if you'd like a thicker sauce. Taste and adjust seasoning as needed. Place the chicken back in the pan and heat everything through. finish

Nutrition

Serving: 180gCalories: 598kcalCarbohydrates: 4gProtein: 38gFat: 44gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 232mgSodium: 357mgPotassium: 554mgFiber: 1gSugar: 2gVitamin A: 296IUVitamin C: 1mgCalcium: 43mgIron: 2mg

Notes

A rich, creamy mustard sauce with the perfect balance of tang and savory goodness. This dish makes a great comfort meal for family dinners or special occasions.

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