French Mustard Chicken (Poulet à la Moutarde)

Elegant, comforting, and deeply flavorful, French Mustard Chicken (Poulet à la Moutarde) is a timeless French classic that proves simple ingredients can create extraordinary results. Juicy chicken is gently simmered in a creamy Dijon mustard sauce infused with shallots, garlic, and fresh herbs, resulting in a dish that feels both rustic and refined.

Poulet à la moutarde originates from Burgundy, a region famous for its mustard and rich cream-based sauces. Traditionally made with bone-in chicken and sharp Dijon mustard, this dish strikes the perfect balance between tangy, savory, and creamy. The mustard doesn’t overpower—instead, it mellows into the sauce, adding depth and unmistakable French character.

Despite its elegant reputation, this recipe is surprisingly easy to make and comes together in about 40 minutes. It’s perfect for weeknight dinners when you want something special, yet impressive enough to serve guests. Paired with potatoes, rice, or crusty bread, French Mustard Chicken is comfort food with a touch of Parisian charm.

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Why You’ll Love This Classic French Dish

• Rich, creamy sauce with bold Dijon flavor
• Simple ingredients, restaurant-quality results
• Perfect for cozy dinners or entertaining
• Naturally gluten-free
• Ready in under an hour

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Ingredients

• 6 bone-in, skin-on chicken thighs (or boneless if preferred)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• ¼ cup dry white wine (optional, can substitute broth)
• 1 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)

For Garnish (Optional):

• Fresh parsley or thyme

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Instructions

1. Season chicken generously with salt and black pepper.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Sear chicken skin-side down until golden and crisp, about 5–6 minutes per side. Remove and set aside.
4. Reduce heat to medium. Add shallots and sauté until softened, about 2 minutes.
5. Stir in garlic and cook for 30 seconds until fragrant.
6. Deglaze pan with white wine, scraping up browned bits, and simmer for 2 minutes.
7. Stir in cream, Dijon mustard, whole grain mustard, and thyme.
8. Return chicken to the skillet, reduce heat to low, cover, and simmer for 20–25 minutes until chicken is cooked through.
9. Taste and adjust seasoning. Garnish with fresh herbs and serve warm.

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Tips for Perfect Poulet à la Moutarde

• Use good-quality Dijon mustard for authentic flavor.
• Don’t rush the sear—golden chicken adds depth to the sauce.
• Keep heat low once cream is added to prevent curdling.
• Bone-in chicken stays juicier, but boneless works well too.

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Variations

• Lighter Version: Use half-and-half instead of heavy cream.
• Herb-Forward: Add tarragon for a classic French twist.
• Mushroom Mustard Chicken: Sauté mushrooms with shallots.
• No Wine: Substitute chicken broth for an alcohol-free version.

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Serving Suggestions

Serve this dish with mashed potatoes, buttered noodles, rice, or crusty baguette to soak up the luxurious sauce. A simple green salad balances the richness perfectly.

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French Culinary Tradition

Mustard-based sauces are a cornerstone of French home cooking, particularly in Burgundy. This dish highlights the French philosophy of letting high-quality ingredients shine, transforming everyday chicken into a refined yet comforting meal.

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Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to maintain the creamy sauce texture.

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Final Thoughts

French Mustard Chicken (Poulet à la Moutarde) is a masterclass in simple elegance. Creamy, tangy, and deeply satisfying, it’s a recipe that feels special yet approachable—perfect for bringing a little French bistro magic into your home kitchen.