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+ servings

French Mustard Chicken

French Mustard Chicken, or Poulet à la Moutarde, is a classic French dish that is simple but impressive! Chicken thighs are braised in a rich, creamy mustard sauce that will have you licking your plate clean. The whole dish comes together in just about an hour!
4 from 1 vote


  • 8 bone-in, skin-on chicken thighs
  • Salt and freshly ground 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
  • Thyme sprigs for garnishing



  • Place the chicken thighs in a bowl and season the chicken thighs with salt and pepper. Add the Dijon mustard and rub, making sure that the chicken thigs are thoroughly coated. Reserve.
  • Heat one teaspoon of the oil in a large skillet with a lid, braiser or Dutch oven, over medium-high heat. Add the bacon and cook until golden brown, about 5 minutes. Using a slotted spoon, remove to a paper towel lined plate to drain the excess grease. Reserve. If the bacon has rendered a lot of fat, drain most of it, leaving just a couple tablespoons in the pan.
  • Add the chicken thighs and brown on all sides, about 4-5 minutes per side. Remove and reserve with the bacon.
  • Add the remaining olive oil and sauté the shallots until softened, about 3 minutes. Then, stir in the garlic and cook until fragrant, about 1 minute. Add the thyme leaves and stir to combine.
  • Pour in the wine and deglaze the pan, scraping all the browned bits from the bottom of the skillet with a wooden spoon. Let it cook until almost all gone, about 3-4 minutes.
  • Stir in the flour and mix to combine. Then, pour in the chicken broth and bring to a boil. Once boiling, return the chicken (skin side up), bacon and any juices back to the skillet. Lower the heat to medium-low, cover, and simmer until the chicken is cooked through (to an internal temperature of at least 165ºF), about 15-20 minutes.
  • Add the heavy cream and grainy mustard, stirring to combine. Raise the heat to medium and let the sauce boil until thickened to the desired consistency.
  • Taste and adjust seasoning as needed.
  • Stir in the chopped parsley and serve, garnished with thyme sprigs.


Make Ahead:
Cook everything but skip adding the heavy cream and whole grain mustard. Cool and store in an airtight container in the fridge for up to 2 days. Then, reheat and add the cream and mustard!
Reheat the leftovers on the stove, over medium-low heat, adding more broth or cream as needed.
Store leftovers after they are cooled, in an airtight container, with all the sauce that is left in the pan, in the fridge for up to 4 days.
I do not recommend freezing this dish. If you must freeze, skip adding the cream and add it after you thaw and reheat it.


Calories: 675kcal, Carbohydrates: 7g, Protein: 37g, Fat: 52g, Saturated Fat: 17g, Cholesterol: 232mg, Sodium: 755mg, Potassium: 594mg, Fiber: 1g, Sugar: 1g, Vitamin A: 715IU, Vitamin C: 9mg, Calcium: 61mg, Iron: 2mg