French Mustard Chicken Recipe | Creamy, Tangy & Delicious

I remember the first time I made this French mustard chicken recipe—I couldn’t stop spooning that sauce over the meat. It feels like a cozy bistro meal I cooked in my own kitchen. The tang of mustard, the depth from wine, and the juicy chicken thighs all combine into a dish I’m proud to serve.

After a few tries I’ve learned little tweaks that make it better each time. Let me take you through exactly how I now make this recipe—and why I think you’ll love it too. You can also enjoy similar flavorful dishes like The Best Cuban Chicken Recipe that bring rich, comforting flavors to the table.

Ingredients

Here’s everything you’ll need, with notes from my experience:

3 lb (about 1.4 kg) chicken thighs, bone-in, skin-on: I prefer bone-in, skin-on, because the skin browns nicely and the bones add flavor to the sauce.
Coarse salt and freshly cracked black pepper: Season generously so the sauce isn’t your only flavor.
4 Tbsp Dijon mustard: This is the star — creamy, sharp, classic French mustard.
1 Tbsp yellow mustard: Just a touch, mostly for color and a little mellow tang.
½ tsp smoked or sweet paprika: Adds gentle warmth and color to the sauce.
1 Tbsp butter: Combining butter + oil gives richness to the sauce base.
1 Tbsp olive oil: Used with butter to brown the chicken without burning.
2 large shallots, minced: Shallots give a subtler and more delicate flavor than regular onions.
1 cup dry white wine: Use a wine you’d enjoy drinking—its flavor concentrates in the sauce.
½ cup chicken stock: Balances and extends the sauce volume without diluting flavor.
1 bundle thyme sprigs, tied: Fresh thyme gives that fresh herbal lift. Tying makes it easy to remove later.
2 bay leaves: Adds gentle, aromatic depth to the simmering sauce.
4 Tbsp sour cream: Rounds out the sharpness of the mustard and makes the sauce creamy.
1 Tbsp grainy (whole-grain) mustard: Gives texture and a rustic mustard seed bite to the sauce.

Note: serves 6

Variations

You can adjust this recipe to suit diet needs or flavor preferences:

Dairy-free: Replace sour cream with a non-dairy alternative like coconut cream or a cashew cream (though flavor shifts slightly).
Cream substitute: Use crème fraîche or heavy cream if sour cream isn’t available.
Sugar-free / lighter: Skip the yellow mustard (very mild) and reduce butter slightly, substituting extra olive oil.
More herbs: Add rosemary or tarragon for another herbal layer.
Spice boost: Stir in a pinch of cayenne or chili flakes if you like some heat.
Wine alternative: If you prefer no alcohol, replace white wine with extra chicken stock plus a splash of white wine vinegar for brightness.

Cooking Time

Here’s how the time breaks down:

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Equipment You Need

Large skillet or braising pan — to brown and simmer chicken
Knife and cutting board — for mincing shallots and trimming
Tongs — for flipping and handling chicken
Kitchen twine — to tie thyme sprigs
Whisk — to blend sour cream and mustard into sauce
Meat thermometer (optional but helpful) — to check chicken’s internal temperature

How to Make French Mustard Chicken

Prepare the Chicken

I start by putting my chicken thighs into a large bowl, seasoning with salt and pepper, then slathering them with the Dijon and yellow mustards plus paprika. I use my hands to make sure every surface is coated well.

Brown the Thighs

In the hot skillet, I melt butter and oil, then brown the chicken in batches — skin side down first for 4–5 minutes until golden, then flip and brown briefly on the other side. I move browned pieces to a plate to free up the pan.

Build the Sauce

Next, I add the minced shallots to the drippings, sautéing until softened. Then I pour in the white wine, scraping up browned bits from the bottom. After a minute or two, I stir in the chicken stock, thyme bundle, and bay leaves. I return the chicken to the pan, cover, and let it simmer for 15–20 minutes until cooked through.

Finish the Sauce

Once the chicken is done, I remove it and discard thyme and bay leaves. I whisk in sour cream and grainy mustard into the pan sauce — adding a teaspoon of Wondra flour if I want extra thickness. Finally, I nestle the chicken back in to warm through, tasting and adjusting seasoning as needed.

Additional Tips for Making This Recipe Better

From my kitchen to yours, here are things I’ve learned:

I always pat the chicken skin dry before seasoning — it helps produce crisper skin during browning.
I let the wine reduce a little before adding stock to deepen the sauce flavor.
If the sauce looks pale, I sometimes crush a few saffron threads between fingers and stir them in for a golden hue.
I occasionally use a splash of white wine vinegar at the end to brighten the sauce.
I rest the finished chicken a few minutes off heat before serving to let juices settle.

How to Serve French Mustard Chicken

This dish shines when plated thoughtfully. Serve the chicken thighs over creamy mashed potatoes, buttered noodles, or a bed of rice to soak up the sauce. Spoon extra mustard sauce generously around and over the meat.

For a well-rounded meal, pair it with something like Honey Glazed Carrots Recipe — the sweet glaze complements the mustardy richness beautifully.

Garnish with a sprig of fresh thyme or chopped parsley for a fresh green contrast. A lemon wedge nearby can add a final zing. Presenting the chicken with sauce drizzling over gives a bistro-style look.

Nutritional Information

Here’s a rough estimate per serving (6 servings total):

Calories: ~598 kcal
Protein: ~38 g
Carbohydrates: ~4 g
Fat: ~44 g

Make Ahead and Storage

Make Ahead

You can prepare up to the stage before adding sour cream (i.e. simmered chicken in mustard/wine base) and refrigerate. When ready to serve, heat gently and whisk in sour cream and grainy mustard just before serving.

Storage

Store cooled leftovers in an airtight container in the fridge. It keeps well for 3–4 days.

Freezing & Reheating

You can freeze portions (without adding sour cream) in freezer-safe containers for up to 2–3 months. To reheat, thaw overnight, simmer gently, then stir in sour cream/grainy mustard at the end. Reheat slowly to avoid breaking the sauce.

Why You’ll Love This Recipe

Here are some reasons I think you’ll keep coming back to this dish:

It’s easy to prepare — just one pan and a few steps.
The flavor is sophisticated yet comforting, combining mustard sharpness, wine depth, and creamy richness.
It’s versatile — you can change herbs, skip dairy, or substitute wine.
The sauce is perfect for spooning over starches or veggies, adding a restaurant feel.
Leftovers are fantastic — the flavors deepen the next day.

Ash Tyrrell