Introduction to the Recipe

When it comes to French-inspired home cooking, French Mustard Chicken is the epitome of elegant comfort. With tender chicken thighs simmered in a rich, creamy mustard sauce, this dish brings restaurant-level flavor to your dinner table with surprisingly little effort. The sharp bite of Dijon mustard, the savory smokiness of bacon, and the brightness of white wine create a sauce that’s both comforting and complex—perfect for spooning over rice, mashed potatoes, or crusty bread.

This recipe makes use of bone-in, skin-on chicken thighs, which not only provide deeper flavor but also stay juicy during cooking. A combination of two types of mustard—Dijon and grainy—adds layers of flavor and texture to the sauce. Shallots and garlic gently sautéed in the leftover bacon fat deepen the aroma, while fresh thyme and parsley round out the herbal notes. A splash of white wine deglazes the pan and builds the base of the luxurious sauce, followed by cream and chicken broth for richness and body.

Need tips on choosing the best wine for cooking? Check out this guide to cooking with wine for flavor pairings and non-alcoholic substitutes. Want to elevate your pan sauce skills? This pan sauce tutorial will guide you through building rich, restaurant-quality sauces at home.

Whether you’re hosting a dinner party or simply craving something elevated for a weeknight dinner, French Mustard Chicken offers a perfect balance of rustic charm and French sophistication—without the fuss.

Basic Recipe: Ingredients and Instructions

French Mustard Chicken Recipe

Author: Sarah White

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Description

Tender chicken thighs in a creamy Dijon mustard sauce with bacon and herbs. Easy, elegant French Mustard Chicken recipe for any occasion.

Ingredients

Scale

8 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper, to taste
½ cup Dijon mustard

1 tablespoon extra-virgin olive oil, divided
4 slices thick-cut bacon, diced
2 large shallots, minced

2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 cup dry white wine

2 teaspoons flour
1 cup chicken broth
½ cup heavy cream

2 tablespoons grainy mustard
¼ cup chopped parsley
Fresh thyme sprigs, for garnish

Instructions

Prepare the chicken
Season the chicken thighs generously with salt and pepper. Brush them with Dijon mustard on both sides. Let them rest while you prepare the pan.
Render the bacon
Heat ½ tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add diced bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Brown the chicken
Add the remaining olive oil. Sear chicken thighs, skin-side down, until golden brown and crispy (about 5–6 minutes). Flip and cook for 2–3 minutes on the other side. Remove and set aside.

Sauté aromatics
In the same pan, add shallots and cook until softened, about 3 minutes. Add garlic and thyme, cooking for 1 minute more.
Deglaze the pan
Sprinkle flour over the aromatics and stir for 30 seconds. Slowly add the white wine, scraping up the browned bits. Simmer until slightly reduced, about 5 minutes.
Build the sauce
Add chicken broth and heavy cream. Stir in the grainy mustard. Return chicken thighs to the pan along with cooked bacon. Simmer on low for 20–25 minutes until the chicken is cooked through.

Finish and garnish
Sprinkle with chopped parsley and garnish with fresh thyme sprigs before serving.

Notes

Use a dry white wine like Sauvignon Blanc or Chardonnay. Avoid overly sweet varieties.

You can substitute shallots with a small yellow onion if needed.

To thicken the sauce more, simmer uncovered for the last 5 minutes.

Pairs beautifully with creamy mashed potatoes, roasted vegetables, or crusty bread.

Keywords: French Mustard Chicken

Advanced Techniques

Searing Chicken for Maximum Flavor

Searing skin-on chicken thighs properly is essential for building depth in the sauce. Make sure the pan is hot and don’t crowd the pan. Press the chicken lightly to ensure even browning, and don’t flip too early—let that crust develop!

Deglazing Like a Pro

Deglazing is what unlocks the flavor from the browned bits (fond) at the bottom of the pan. Pour the wine slowly and use a wooden spoon to scrape up every bit. This step transforms your sauce from basic to French bistro-worthy.

Layering Mustards for Depth

Dijon mustard gives sharpness, while grainy mustard adds texture and a mellow tang. Using both creates a more complex flavor. Stir Dijon into the chicken, and grainy into the sauce for layered results.

How to Thicken the Sauce Without Cream Overload

If you want a rich sauce without excess cream, use a beurre manié—a paste made by mixing equal parts flour and softened butter. Stir it into the simmering sauce in small amounts until your desired consistency is reached.

Flavor Infusion With Herbs

Fresh thyme is key, but you can experiment with other herbs like tarragon or rosemary for a slightly different twist. Add some herb sprigs during simmering, then remove before serving for subtle infusion without overpowering.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Refrigeration Tips

Let the chicken cool completely, then store it in an airtight container in the refrigerator. It will keep well for 3–4 days and the flavors will deepen over time.

Freezing Instructions

This dish freezes beautifully. Place cooled chicken and sauce in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Overcooking

Reheat gently in a covered pan over medium-low heat. Add a splash of broth or cream to loosen the sauce. Avoid boiling, as it can separate the cream or dry out the chicken.

Storing Sauce Separately (Optional)

If preferred, remove the chicken and store the sauce separately. This prevents the sauce from becoming too thick or greasy during storage.

Using Leftovers Creatively

Shred leftover chicken and toss with pasta and sauce for a next-day creamy pasta dish. Or serve over rice with steamed vegetables for a complete meal.

Dietary Adaptations and Substitutions

Dairy-Free Version

Substitute the heavy cream with full-fat coconut milk or an unsweetened dairy-free cream alternative. Use olive oil instead of butter. The flavor will still be luxurious and creamy.

Gluten-Free Option

Swap out the flour for a gluten-free flour blend or use cornstarch (mixed with water) to thicken the sauce. Ensure mustard and broth are certified gluten-free.

Low-Carb / Keto-Friendly Adaptation

Skip the flour entirely and let the sauce reduce naturally. Use heavy cream as directed. Pair with cauliflower mash or zucchini noodles for a low-carb option.

Alcohol-Free Variation

Instead of white wine, use a mix of chicken broth and a splash of white wine vinegar or lemon juice to replicate the acidity and depth of flavor.

Lighter Version

Use skinless chicken thighs or breasts, reduce the amount of bacon, and replace heavy cream with half-and-half or evaporated milk for a lighter sauce.

FAQs About the Recipe

Can I use boneless chicken instead?

Yes, boneless chicken thighs or breasts work well. Reduce the cooking time slightly, and be careful not to overcook—boneless cuts can dry out faster.

What if I don’t have grainy mustard?

No problem—just use all Dijon. While grainy mustard adds texture, it’s not essential. You can also stir in a teaspoon of whole mustard seeds for a similar effect.

Can I make this ahead of time?

Absolutely. The sauce actually improves with time. You can make it 1–2 days ahead and reheat gently on the stove before serving.

What wine should I use for the sauce?

Dry white wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay are best. Avoid sweet or heavily oaked wines as they can overpower the mustard flavors.

How do I keep the cream from curdling?

Ensure the cream is at room temperature before adding it to the hot sauce. Stir continuously and avoid boiling once the cream is added to keep the texture smooth.

Conclusion & Final Thoughts

French Mustard Chicken is proof that a few humble ingredients—mustard, herbs, wine, cream—can become something truly extraordinary. This dish is elegant yet comforting, rich yet balanced. It’s a perfect example of how classic French technique meets practical, weeknight simplicity.

The mustard sauce is what sets this recipe apart. It clings to every bite of chicken, offering a tangy, velvety finish that feels indulgent without being heavy. And with crispy bacon and aromatic shallots rounding out the flavor profile, it’s hard to find a dish more satisfying.

Serve this at a dinner party and your guests will think you’ve spent hours cooking. Serve it on a Tuesday night and your family will feel spoiled. Either way, it’s a keeper. French Mustard Chicken belongs in your regular rotation—and once you taste it either way, it’s a keeper. French Mustard Chicken belongs in your regular rotation—and once you taste it, you’ll understand why it’s such a beloved classic.