Fall in love with this mustard chicken it is a classic French dish made with tender chicken thighs and drumsticks simmered in a rich sauce of whole-grain mustard, white wine, crème fraîche, and tarragon. It is comforting, full of flavor, and surprisingly easy to prepare.

The chicken is browned first, then gently braised until tender, with the oven doing most of the work. If you enjoy classic French chicken dishes, my mushroom chicken with white wine sauce is another favorite, and my Coq au Vin Blanc is a wonderful choice when you are craving tender chicken cooked in white wine with plenty of French flavor.

Mustard Chicken served in a white serving dish.

Recipe Overview: Mustard Chicken

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Servings: 4 people
  • Cook Method: Sear and braise
  • Flavor & Texture: Tender, juicy chicken with a rich, creamy, tangy mustard sauce and delicate tarragon flavor.
  • Difficulty: Easy.
  • Why this Recipe? A classic French chicken dinner made with simple ingredients and a velvety mustard sauce while the oven does most of the work.
Key Takeaways
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I love mustard and always keep several varieties on hand, from mild to wonderfully spicy. I use it constantly in my cooking, from pan-seared pork chops with a creamy mustard sauce to my pork tenderloin with cream and mustard.

The French have loved mustard for centuries, and Dijon remains one of the most popular varieties. Maille Dijon is always in my refrigerator.

Mustard is incredibly versatile in sauces, marinades, dressings, and my favorite, vinaigrettes. But today, it is all about this creamy mustard chicken. Let us get cooking.

For another comforting French chicken dinner, my pressure cooker Coq au Vin Blanc combines tender chicken with bacon, mushrooms, and a rich white wine sauce.

In this Article

A Note From Giangi

Irresistible – I have no words that can even start to describe the deliciousness of this recipe.

It is great anytime – but it is the perfect recipe for a gathering, as the oven does all the heavy lifting, leaving you time to spend with your guests.

Economical dish — With a few ingredients, you can create a gourmet creamy mustard chicken at a fraction of the cost.

Giangi
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Why I Recommend Skin-On Chicken

By writing those words, I know I am getting some resistance and a hard no from some of you. Do hear me out!

The chicken skin creates a barrier between the heat and the tender meat. When you sear skinless chicken, you will burn the meat, rendering it tough and, if overcooked, inedible.

Please, use it and remove any excess fat that you can see. If you do not care for it once cooked, by all means, get rid of it.

I use the same skin-on cooking technique in my classic French 40 Cloves Garlic Chicken, where browning the chicken first gives the skin beautiful color while keeping the meat tender.

Key Ingredients

ingredients needed to prepare the mustard chicken

Olive oil – to sear your chicken pieces.

Chicken drumsticks and thighs, skin on—I cannot enforce skin on enough. The skin protects the delicate chicken meat and allows it to cook and not burn. You can toss it after it is all cooked, but please do not remove it before cooking. Do remove all the excess fat around your thighs.

Shallots – French favorite as it is mild and very flavorful with every dish you will prepare. Milder in flavor than onions.

Garlic – it gives that wonderful flavor to any dish

Chicken broth – sodium-free so it will not add extra saltiness to your dish.

Dry White wine — Mustard and chicken go well with wine, so it is appropriate to add them to this sauce. The rich flavor infuses the chicken decadently. Fear not, as the alcohol will have evaporated by the time dinner is ready, and you can serve this dish to children as well as adults. White wine also plays an important role in my French chicken fricassée with morels and wine, where the sauce is slowly built in layers for even more depth of flavor.

Whole grain mustard, the mustard seeds add pungency to this sauce, creating an amazing flavor. I hope you will use it. If none is on hand, you can use regular Dijon mustard, add a couple of extra tablespoons, and avoid the yellow American mustard, as you will be completely displeased with the result if you go that route. Whole-grain mustard is also wonderful with fish, as in my Swordfish Moutarde with creamy mustard sauce made with stock and cream.

Creme fraiche – base of the sauce as it thickens, it creates a velvety sauce.

Fresh tarragon – a soft herb commonly used in French cuisine, has a delicate but distinct flavor that goes beautifully with anything creamy. It is a game-changer for your sauce. Try it once. You will understand precisely what I mean. If you love the delicate flavor of this herb as much as I do, my classic French Tarragon Chicken is another wonderful way to let fresh tarragon shine.

Variations and Substitutions

  • Sour cream or heavy cream can be the best substitute for crème fraîche.
  • Substitute the whole-grain mustard with regular Dijon mustard. Do not, under any circumstances, use yellow American mustard, I beg of you.
  • If you use heavy cream instead of creme fraiche, you may want to add a teaspoon of flour to thicken the sauce.
  • If you want to try this recipe with skin-on chicken breast, make sure to adjust the cooking time. It’s delicious, but the sauce does not infuse the chicken with the same flavor.
  • You can add thyme to this recipe. The two herbs balance well together.

How to Make Mustard Chicken

With all my recipes, please assemble all the ingredients before starting to cook.

Step 1: Preheat your oven to 375°F.

Step 2: Remove excess fat from your chicken pieces and season generously with salt and pepper.

Heat the olive oil in your skillet over medium-high heat, then add the chicken, skin-side down. Do not overcrowd the pan.

Step 3: Heat the olive oil in your skillet over medium-high heat, then add the chicken, skin-side down. Do not overcrowd the pan. Cook in batches if you have to. The chicken needs room to breathe and cook. Once both sides are nicely golden, remove them from the pan and set aside.

shallots and garlic in skillet befgore cooking

Step 4: Add the shallots to the pan and cook until soft. Then, add the garlic and cook for another minute.

Chciken broth added to dislodge the brown bits from the chicken to the bottom of the pan.

Step 5: Pour the chicken broth and gently scrape any brown bits that may have attached to the bottom of the pan, add the mustard and wine, and bring to a boil.

Chicken returned to the pan and ready to be placed into the hot oven.

Step 6: Return the chicken, along with all the accumulated juices, to the skillet. Cover it with a tight-fitting lid and place it in the hot oven. Bake for 45 minutes, or until cooked through, as ovens vary.

Step 7: Once done, transfer the chicken to a serving platter and cover to keep warm.

Step 8: Return the pan to the stove and add half of the chopped tarragon and the creme fraiche. Stir gently and simmer until the mixture thickens.

Step 9: Spoon the sauce over the chicken, sprinkle more tarragon, and serve.

Creamy Mustard Chicken served in a round serving plate alongside smashed potatoes.

Giangi’s Pro Tips

  • Use a delicious white wine. The rule of thumb is: you drink it, you cook with it. Do not ruin a great dish with a less expensive, lower-quality wine.
  • Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn off the heat.
  • Placing the alcohol in the middle of the pan is also a safe way of doing it.
  • Of course, keep your eyes on the skillet, pouring away from you, and keep all loose clothing away from the heat source.
  • When cooking skin-on chicken, please do not turn it over until all resistance is gone when you gently press it with your utensils. You want to see a beautiful golden color on the skin, and the skin is still attached to the chicken.

What dishes to serve with this Mustard Chicken?

Refreshing salads are perfect pairings such as Butter Lettuce Salad with Shallots Vinaigrette or Carrot Salad.

Potatoes are a must, and my Smashed Potatoes are amazing alongside. Also, the Roasted Rosemary Potatoes can be cooked in the oven alongside.

For a vegetable, I love serving Brussels sprouts with crispy bacon and shallots; the smoky bacon and caramelized sprouts pair beautifully with the creamy mustard sauce.

My classic French peas with lettuce are another lovely choice, especially with the creamy mustard sauce.

And no dinner would be complete without Cherry Clafoutis or Strawberries and Wine.

Storing and Reheating

Store – Once your leftovers have reached room temperature, place them in an airtight glass container in your fridge for up to 3 days.

Reheat – Bring it back to room temperature, place it in an ovenproof container, and warm it in the oven at 350F for about 15 to 20 minutes, covered.

Freeze: Once completely cooled, transfer the chicken and sauce to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat gently to prevent the creamy sauce from separating.

Mustard Chicken FAQs

What is the difference between French and American mustard?

Ingredients. American mustard is made with powdered yellow mustard seeds, a blend of spices, and vinegar or water. It is much milder than its French counterpart, which is stronger in flavor and uses only vinegar or white wine with mustard seeds, garlic, turmeric, and coriander.

What flavor does whole-grain mustard add?

Ground mustard has an intense aroma and a sharp, spicy, hot, and slightly bitter taste similar to horseradish. It awakens your senses.

Why should I put mustard on my chicken?

Used as seasoning, mustards and tarragon tenderize and add great flavor. Adding creme fraiche enriches the sauce, making it extra creamy and irresistible.

Why do people put mustard on meat before frying?

Mustard acts as a tenderizer, helping keep the meat tender while cooking. When barbecuing, mustard can help produce the crust desired in traditional barbecues.

Mustard Chicken up close with leaves of tarragon scattered over it.

More Mustard Recipes You Will Love

If you tried this Mustard Chicken Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

VIDEO: COOK ALONG WITH ME

Mustard Chicken

5 from 9 votes
mustard chicken
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Author: Giangi Townsend
Prepare to fall in love with this delicious and easy-to-make mustard chicken. It is a classic French dish with a rich, flavorful sauce and tender texture.
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Ingredients 

Instructions

  • Preheat the oven to 375F.
  • In a large skillet, heat the olive oil over medium heat.
  • Season the chicken with salt and pepper, then add it to the skillet. Brown it evenly on all sides for about 15 minutes. Transfer to a plate and set aside.
  • Add the shallots to the pan and cook, stirring occasionally, until soft. Add the garlic and cook for another minute.
  • Add the chicken broth, mustard, and wine and bring to a boil. Return the chicken with all the juices to the pan, cover with a well-fitted lid, and transfer to the hot oven.
  • Bake for about 45 minutes, or until the chicken reaches an internal temperature of at least 165°F in the thickest part, away from the bone.
  • Transfer the chicken to a serving platter and cover to keep warm. Return the pan to the stove top, add half of the chopped tarragon and the crème fraiche, and simmer until the mixture thickens.
  • Spoon sauce over chicken and garnish with the remaining tarragon.

Equipment

Notes

  • Use a delicious white wine. The rule of thumb is: you drink it, you cook with it. Do not ruin a great dish with a less expensive, lower-quality wine.
  • Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn off the heat.
  • Placing the alcohol in the middle of the pan is also a safe way of doing it.
  • Of course, keep your eyes on the skillet, pouring away from you, and keep all loose clothing away from the heat source.
  • When cooking skin-on chicken, please do not turn it over until all resistance is gone when you gently press it with your utensils. You want to see a beautiful golden color on the skin, and the skin is still attached to the chicken.

Nutrition

Calories: 505kcal | Carbohydrates: 5g | Protein: 34g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 452mg | Potassium: 587mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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