French Mustard Chicken (Poulet à la Moutarde) – Creamy Classic Bistro Dinner

A beloved staple of French country cooking, French Mustard Chicken (Poulet à la Moutarde) is the kind of rustic, comforting dish you’d expect to find in a cozy Parisian bistro. Succulent chicken simmered in a creamy mustard sauce, infused with shallots, herbs, and a splash of white wine — it’s simple, elegant, and deeply flavorful.

Originating from regions like Burgundy and Dijon, this dish showcases the richness of French cuisine using everyday ingredients. The tangy bite of Dijon mustard is mellowed by cream, creating a luxurious sauce that clings to tender, golden-browned chicken.

Serve it with crusty bread, mashed potatoes, or buttered noodles, and you’ve got a weeknight meal that tastes like a special occasion — all in under 45 minutes.

Ingredients Overview

Each ingredient brings something essential to the balance of this dish — richness, acidity, depth, or aroma.

Chicken

Bone-in, skin-on chicken thighs are traditional — they stay juicy and develop beautiful golden skin. Boneless thighs or breasts work too, but reduce the cooking time slightly.

Tip: Pat the chicken dry before searing to get crispy skin and deep flavor.

Alternative: Use chicken drumsticks or even a whole chicken cut into parts for a more rustic version.

Dijon Mustard

The star of the show — real French Dijon mustard gives the sauce its bold, tangy depth.

Mustard Notes:

• Use smooth Dijon for classic results.

• Add whole grain mustard for texture and visual appeal.

• Avoid yellow mustard — it’s too sharp and one-dimensional for this dish.

Tip: Don’t be afraid to use a generous amount. The mustard mellows as it simmers with cream.

Heavy Cream

The cream softens the sharpness of the mustard and thickens the sauce into something spoon-worthy and indulgent.

Lighter Option: Use crème fraîche for a more authentic French flavor with less richness, or use half-and-half.

Dairy-Free: Try coconut cream, but be aware it alters the flavor.

Shallots and Garlic

These aromatics lay the foundation of the sauce. Shallots are preferred for their delicate, slightly sweet flavor.

Substitute: Use a small onion in place of shallots if needed.

White Wine

A dry white wine like Sauvignon Blanc or Chardonnay adds acidity and depth. It’s cooked down, so the alcohol cooks off, leaving behind brightness.

No Wine? Substitute with chicken broth plus a splash of white wine vinegar or lemon juice.

Chicken Stock

Adds umami and ensures the sauce doesn’t reduce too quickly while simmering.

Fresh Herbs

Thyme, tarragon, or parsley elevate the flavors without overpowering. Thyme is especially traditional.

Garnish Tip: Add fresh herbs at the end for a burst of color and aroma.

Step-by-Step Instructions

1. Sear the Chicken

Pat the chicken dry and season both sides with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken, skin-side down, and cook for 5–7 minutes until golden. Flip and sear the other side for 3–4 minutes.

Remove the chicken and set aside on a plate.

Pro Tip: Don’t overcrowd the pan — cook in batches if necessary for proper browning.

2. Sauté Aromatics

In the same pan, reduce heat to medium. Add 2 tablespoons butter, then stir in:

• 2 minced shallots

• 2 cloves garlic, minced

Cook for 2–3 minutes until fragrant and translucent.

3. Deglaze with Wine

Pour in ½ cup dry white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan.

Simmer for 2–3 minutes to reduce slightly.

4. Add Mustard and Stock

Whisk in:

• 2 tablespoons Dijon mustard

• 1 tablespoon whole grain mustard (optional)

• ¾ cup chicken stock

Bring to a simmer.

5. Return Chicken and Simmer

Nestle the chicken pieces back into the pan, skin-side up. Reduce heat to low, cover loosely, and simmer for 20–25 minutes until the chicken is cooked through (internal temperature of 165°F / 74°C).

Tip: Spoon some sauce over the chicken as it cooks to build flavor.

6. Finish with Cream and Herbs

Remove chicken to a plate. Stir in:

• ½ cup heavy cream

• 1 teaspoon fresh thyme or tarragon

• Salt and pepper to taste

Simmer the sauce for 3–5 more minutes to thicken slightly.

Return the chicken to the pan, spoon sauce over top, and warm through for 2–3 minutes.

7. Serve Hot

Serve with crusty bread, mashed potatoes, or buttered noodles to soak up the creamy mustard sauce.

Garnish with chopped parsley or extra thyme if desired.

Tips, Variations & Substitutions

• Add mushrooms: Sauté sliced mushrooms with the shallots for an earthy twist.

• Make it richer: Stir in a tablespoon of cold butter at the end for extra gloss.

• Add green: Serve with steamed green beans, sautéed spinach, or asparagus for a balanced plate.

• Use crème fraîche: Substitute for cream for a tangier, French-style finish.

• Don’t rush the sauce: Let it simmer until it’s thick enough to coat a spoon.

Regional Variations

• In Burgundy, you might find this dish served with wine-based sauces and shallots.

• In Normandy, cream and Calvados (apple brandy) may be used in place of wine for a rich, fruity twist.

Serving Ideas & Occasions

Poulet à la Moutarde is as versatile as it is elegant. Serve it:

• Over buttered egg noodles or herbed rice for a comforting meal.

• With mashed potatoes and sautéed greens for a classic bistro plate.

• Alongside crusty bread to mop up every last drop of sauce.

• For a dinner party — elegant but not fussy, and easily doubled.

• As a Sunday meal with a glass of chilled white wine.

This dish is both rustic and refined — perfect for slow dinners or impressing guests without stress.

Nutritional & Health Notes

While indulgent, this dish offers a good balance when served with vegetables or a whole grain side:

• Chicken thighs provide protein and iron.

• Mustard is naturally low in calories and adds big flavor.

• Cream adds richness — portion wisely or substitute lighter options.

• Herbs and shallots bring antioxidants and depth without excess salt.

To lighten the dish:

• Use skinless chicken thighs or breasts.

• Replace cream with whole milk or half-and-half.

• Serve with steamed veggies or roasted cauliflower mash.

The flavor is bold enough that you won’t miss the extra calories.

FAQs

Q1: Can I make this ahead of time?

A1: Yes! The flavors deepen as it rests. Make up to a day in advance and reheat gently over low heat. Add a splash of cream or stock if the sauce thickens too much.

---

Q2: Can I use chicken breasts?

A2: Yes, but reduce the simmer time to 15–20 minutes to avoid drying out. Bone-in breasts retain more moisture than boneless.

---

Q3: Can I use crème fraîche instead of cream?

A3: Absolutely — it’s more traditional in French kitchens. It adds a slight tang and holds up better to heat without curdling.

---

Q4: What wine should I use?

A4: Choose a dry white like Sauvignon Blanc, Chardonnay, or Pinot Grigio. Avoid sweet or heavily oaked wines.

---

Q5: Is this dish gluten-free?

A5: The sauce is naturally gluten-free. Just be sure your mustard and chicken broth are labeled gluten-free.

---

Q6: How do I thicken the sauce more?

A6: Let it simmer uncovered for a few extra minutes. You can also whisk in a teaspoon of cornstarch mixed with cold water if needed.

---

Q7: What side dishes go best with French mustard chicken?

A7: Serve it with crusty bread, mashed potatoes, buttered noodles, or rice. Add steamed green beans, roasted carrots, or a crisp salad for balance.

Print