This French Mustard Chicken combines tender chicken breasts with a rich, tangy Dijon cream sauce that tastes like it came from a fancy French bistro. The best part? It’s ready in just 45 minutes using ingredients you probably already have in your pantry.
Table of Contents
Ingredients for French Mustard Chicken
I always reach for boneless, skinless chicken breasts for this recipe because they cook evenly and soak up the mustard sauce beautifully. The quality of your mustard really matters here – a good Dijon will give you that sharp, clean flavor that makes this dish shine.
- 4 boneless, skinless chicken breasts (6-8 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard – I recommend Grey Poupon or Maille for the best flavor
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme leaves – Fresh herbs make a real difference here
- 1 tablespoon chopped fresh parsley for garnish (optional)
Step-by-Step Instructions
For even cooking throughout, I recommend pounding the chicken breasts to an even thickness of about 3/4 inch before you start.
Step 1: Season the chicken breasts generously on both sides with salt and freshly ground black pepper. Don’t be shy with the seasoning – it builds the foundation of flavor for the entire dish.
Step 2: Heat the olive oil in a 10-12 inch skillet over medium-high heat until it shimmers slightly. Add the chicken breasts and cook for 5-6 minutes on each side until they develop a golden-brown crust and internal temperature reaches 165°F with no pink remaining in the center. Remove the chicken to a plate and set aside.
Step 3: Reduce heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and sauté for about 4 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Watch the garlic closely so it doesn’t burn.
Step 4: Pour in the chicken broth and use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet. Let it simmer on low heat for 3 minutes to concentrate the flavors and reduce slightly.
Step 5: Stir in the heavy cream, Dijon mustard, whole grain mustard, and fresh thyme leaves. Whisk everything together until smooth and let the sauce simmer gently for 5 minutes until it thickens enough to coat the back of a spoon. The sauce should have a creamy, pourable consistency similar to heavy cream.
Step 6: Return the chicken breasts to the skillet, turning them to coat completely in the mustard sauce. Let everything simmer together for 5 minutes so the chicken absorbs those creamy, tangy flavors and is heated through. Garnish with fresh parsley if using and serve immediately.
Perfect Pairings for French Mustard Chicken
This rich, creamy chicken pairs beautifully with sides that balance its bold flavors and add textural contrast.
Creamy Mashed Potatoes: The smooth, buttery texture is perfect for soaking up every drop of that luxurious mustard sauce, creating the ultimate comfort food experience.
Steamed Green Beans: Their crisp-tender bite and fresh, clean flavor provide a refreshing contrast to the richness of the cream sauce while adding important nutrients and color to your plate.
Crusty French Bread: Essential for mopping up the extra sauce – this is the kind of meal where you’ll want to savor every last bit of that Dijon goodness.
Roasted Brussels Sprouts: Their slightly caramelized, nutty flavor complements the tangy mustard beautifully, and the crispy edges add a delightful textural element.
Simple Arugula Salad: A peppery green salad with light lemon vinaigrette cuts through the richness and adds a bright, fresh note that cleanses your palate between bites.
Garlic Butter Orzo: This buttery pasta soaks up the mustard sauce perfectly and adds a satisfying starch element to round out the meal.
Storage & Serving Tips
Store leftover French Mustard Chicken in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken as it cools, which is completely normal and easy to fix.
When reheating, use a skillet over medium-low heat and add a splash of chicken broth or cream to loosen the sauce back to its original silky consistency. You can also reheat in the microwave at 50-70% power in 30-second intervals, stirring between each, to prevent the sauce from separating.
This recipe is incredibly versatile. I often slice the leftover chicken and toss it with pasta for an entirely different meal the next day. The mustard sauce also works beautifully with pork chops if you want to switch things up, or even with salmon for a lighter option.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more tender. Just adjust cooking time slightly as thighs may need an extra minute or two to reach 165°F internal temperature.
What if I don’t have whole grain mustard?
You can use all Dijon mustard instead – just increase it to 4 tablespoons total. The texture will be smoother without the mustard seeds, but the flavor will still be delicious and tangy.
Can I make this dish ahead of time?
Yes! Cook the chicken and prepare the sauce, then store them separately in the refrigerator. When ready to serve, reheat the sauce first in a skillet, then add the chicken and warm through gently before serving.
French Mustard Chicken
Ingredients
Equipment
Method
- Season the chicken breasts generously on both sides with salt and freshly ground black pepper. For even cooking, pound chicken to 3/4 inch even thickness.
- Heat the olive oil in a 10-12 inch skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes on each side until golden-brown and internal temperature reaches 165°F with no pink remaining. Remove chicken to a plate and set aside.
- Reduce heat to medium and add butter to the same skillet. Once melted, add the chopped onion and sauté for 4 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant, watching closely so it doesn’t burn.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Reduce heat to low and simmer for 3 minutes to concentrate flavors.
- Stir in the heavy cream, Dijon mustard, whole grain mustard, and fresh thyme leaves. Mix well and let the sauce simmer for 5 minutes until it thickens to coat the back of a spoon with a creamy, pourable consistency.
- Return the chicken breasts to the skillet, turning to coat in the mustard sauce. Simmer for 5 minutes until chicken is heated through. Garnish with fresh parsley if using and serve immediately.
