I just made French Braised Chicken that turns humble thighs into a saucy, restaurant-level dinner in under an hour and I’m keeping the recipe for myself unless you promise to invite me.

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I adore Poulet à la Moutarde because it tastes fancy without trying too hard. I love how the thighs go sticky and tangy from Dijon mustard, the sauce thick and saucy and impossible to ignore.

I’m obsessed with that browned skin and the little puddles of sauce that beg for bread. It’s my go-to when I want Damn Delicious Chicken that also reads like one of those Impressive Chicken Recipes friends pretend they can pull off.

Rich, blunt, unapologetic. But gentle enough to make weeknights feel worth it.

No fuss, just punchy French flavor I keep making every single time.

Ingredients

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Chicken thighs, hearty protein with crispy, comforting skin you’ll love.
Kosher salt, wakes up flavors and seasons everything simply.
Freshly ground pepper, little bite and warmth in the background.
Flour for dusting, gives a light crust and helps sauce stick.
Olive or vegetable oil, keeps skin crisp and pan happy.
Unsalted butter, richness and that cozy golden finish.
Shallots or onion, sweet, mellow base that smells amazing.
Garlic, punchy aroma that makes it feel homey.
Dijon mustard, tangy backbone that ties the sauce together.
Whole grain mustard, adds crunchy texture and rustic pops.
Dry white wine, bright acidity to cut the creaminess.
Chicken stock, depth and homemade comfort in the sauce.
Heavy cream or crème fraîche, silky, lush mouthfeel you’ll crave.
Fresh or dried thyme, subtle herb lift and earthy notes.
Chopped parsley, fresh color and light herbal finish.

Ingredient Quantities

6 bone in, skin on chicken thighs (about 2 to 2 1/2 lbs)

1 teaspoon kosher salt plus more to taste

1/2 teaspoon freshly ground black pepper

2 tablespoons all purpose flour (for dusting)

2 tablespoons olive oil or vegetable oil

2 tablespoons unsalted butter

2 medium shallots, finely chopped (or 1 small yellow onion)

2 garlic cloves, minced

3 tablespoons Dijon mustard

1 tablespoon whole grain mustard (optional, for texture)

1/2 cup dry white wine (or substitute 1/2 cup chicken stock)

1 cup low sodium chicken stock

1/2 cup heavy cream or crème fraîche

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat the chicken thighs dry with paper towels, season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then lightly dust them with 2 tablespoons flour, shaking off the excess.

2. Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foams, then add the thighs skin side down and sear without moving for about 6 to 8 minutes, until the skin is deep golden and crisp.

3. Flip the thighs and sear the other side 3 minutes, then transfer the chicken to a plate and tent with foil while you make the sauce.

4. Reduce heat to medium, add the finely chopped shallots (or onion) and cook 2 to 3 minutes until soft, then stir in the minced garlic and cook 30 seconds more until fragrant.

5. Pour in 1/2 cup dry white wine (or 1/2 cup chicken stock) to deglaze the pan, scraping up all the browned bits with a wooden spoon; simmer until reduced by about half, roughly 2 to 3 minutes.

6. Stir in 3 tablespoons Dijon mustard and 1 tablespoon whole grain mustard if using, then add 1 cup low sodium chicken stock and 1 teaspoon thyme; bring to a gentle simmer.

7. Reduce heat to low and whisk in 1/2 cup heavy cream or crème fraîche until the sauce is smooth and slightly thickened; taste and adjust salt and pepper if needed.

8. Return the chicken thighs to the skillet, skin side up, spoon a little sauce over them, cover the pan and braise gently for 20 to 25 minutes, until the chicken is cooked through and registers 165°F in the thickest part.

9. Remove the lid for the last 5 minutes if you want the sauce to thicken more and the skin to stay crisp; if the sauce needs more body, simmer uncovered a few extra minutes to reduce.

10. Sprinkle with 2 tablespoons chopped fresh parsley, serve the chicken with plenty of the mustard cream sauce spooned over top, and enjoy right away.

Equipment Needed

1. Large heavy skillet or saute pan (ovenproof if you want to finish in the oven)
2. Tongs for flipping the thighs
3. Chef knife and cutting board for shallots and garlic
4. Measuring cups and spoons (for wine, stock, cream, mustards, salt)
5. Small bowl or plate and aluminum foil to tent the chicken
6. Wooden spoon or silicone spatula for scraping up browned bits
7. Whisk for finishing the cream sauce smooth
8. Instant read thermometer to check chicken reaches 165°F
9. Paper towels for drying the chicken and a shallow dish or tray for flouring

FAQ

Q: Can I use a different mustard than Dijon? A: Yes, you can. Whole grain or spicy brown will work, but Dijon gives the classic tangy, smooth sauce. If you only have yellow mustard, use less and add a splash of vinegar or lemon to boost acidity.

Q: Do I have to use cream, or is there a lighter option? A: You can swap heavy cream for crème fraîche, half and half, or even sour cream thinned with a little milk. The sauce will be a bit less rich if you go lighter, but it still tastes great. If you use sour cream, take the pan off the heat first so it doesn't split.

Q: How do I get really crispy skin on the chicken? A: Pat the skin very dry with paper towels, salt it well, and don't overcrowd the pan. Start skin side down in a hot pan and resist moving the thighs until the skin releases and is golden. Finish in the oven if needed to cook through without burning the skin.

Q: Can I make the sauce without wine? A: Yes, just use an extra 1/2 cup chicken stock instead of wine. The wine adds brightness, but stock plus a splash of lemon or a teaspoon of vinegar will give good depth.

Q: How do I thicken the sauce if it's too thin? A: Simmer it longer to reduce, or stir a teaspoon of flour or cornstarch mixed with cold water into the sauce and cook until it thickens. For a silkier finish, whisk in a small knob of cold butter off the heat.

Q: Can I make this ahead and reheat it? A: Yes, you can make it a day ahead. Store chicken and sauce in the fridge separately if you can. Reheat gently in a low oven or on the stove, adding a splash of stock or cream if it seems dry. The flavors actually meld nicely overnight.

French Mustard Chicken (Poulet à La Moutarde) Recipe Substitutions and Variations

Chicken thighs (bone in, skin on): use bone in chicken breasts for leaner meat or skinless thighs if you want less fat. If you want a faster cook time try boneless, skinless thighs but watch for drying out.
Dijon mustard: swap with whole grain mustard for more texture, or use yellow mustard in a pinch but add a teaspoon of honey to balance the tang. Spicy brown mustard also works if you like a bit more kick.
Dry white wine: replace with 1/2 cup low sodium chicken stock for a nonalcohol option, or use dry vermouth or white grape juice mixed with a splash of vinegar for acidity.
Heavy cream or crème fraîche: use half and half plus 1 tablespoon butter to mimic richness, or plain Greek yogurt whisked smooth and added off heat to avoid curdling.

Pro Tips

1. Dry the skin like you mean it. Pat the thighs until the paper towels come away mostly dry or the skin won’t crisp properly. If you have time, salt them and let them sit uncovered in the fridge for 30 to 90 minutes — it really improves the crunch.

2. Don’t overcrowd the pan. Sear in batches if needed so the skin gets a deep brown color instead of steaming. Get the oil and butter hot but not smoking, then press the thighs down lightly for the first minute to make full contact.

3. Deglaze aggressively. When you add the wine or stock scrape up every browned bit on the bottom, that is where the flavor lives. If your wine tastes thin, add a splash of stock; if the sauce ends up too sharp, a small pinch of sugar or a little extra cream will balance it.

4. Finish smart. Return the thighs to the sauce skin side up and braise gently so the meat stays juicy. If you want the sauce thicker, remove the chicken at the end and reduce the sauce over medium heat until it coats the back of a spoon, then whisk in a knob of butter for shine and silkiness.

French Mustard Chicken (Poulet à La Moutarde) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made French Braised Chicken that turns humble thighs into a saucy, restaurant-level dinner in under an hour and I’m keeping the recipe for myself unless you promise to invite me.

Servings

servings

Calories

520

kcal

Equipment: 1. Large heavy skillet or saute pan (ovenproof if you want to finish in the oven)
2. Tongs for flipping the thighs
3. Chef knife and cutting board for shallots and garlic
4. Measuring cups and spoons (for wine, stock, cream, mustards, salt)
5. Small bowl or plate and aluminum foil to tent the chicken
6. Wooden spoon or silicone spatula for scraping up browned bits
7. Whisk for finishing the cream sauce smooth
8. Instant read thermometer to check chicken reaches 165°F
9. Paper towels for drying the chicken and a shallow dish or tray for flouring

Ingredients

6 bone in, skin on chicken thighs (about 2 to 2 1/2 lbs)
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons all purpose flour (for dusting)
2 tablespoons olive oil or vegetable oil
2 tablespoons unsalted butter
2 medium shallots, finely chopped (or 1 small yellow onion)
2 garlic cloves, minced
3 tablespoons Dijon mustard
1 tablespoon whole grain mustard (optional, for texture)
1/2 cup dry white wine (or substitute 1/2 cup chicken stock)
1 cup low sodium chicken stock
1/2 cup heavy cream or crème fraîche
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley for garnish (optional)

Directions

Pat the chicken thighs dry with paper towels, season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then lightly dust them with 2 tablespoons flour, shaking off the excess.
Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter foams, then add the thighs skin side down and sear without moving for about 6 to 8 minutes, until the skin is deep golden and crisp.
Flip the thighs and sear the other side 3 minutes, then transfer the chicken to a plate and tent with foil while you make the sauce.
Reduce heat to medium, add the finely chopped shallots (or onion) and cook 2 to 3 minutes until soft, then stir in the minced garlic and cook 30 seconds more until fragrant.
Pour in 1/2 cup dry white wine (or 1/2 cup chicken stock) to deglaze the pan, scraping up all the browned bits with a wooden spoon; simmer until reduced by about half, roughly 2 to 3 minutes.
Stir in 3 tablespoons Dijon mustard and 1 tablespoon whole grain mustard if using, then add 1 cup low sodium chicken stock and 1 teaspoon thyme; bring to a gentle simmer.
Reduce heat to low and whisk in 1/2 cup heavy cream or crème fraîche until the sauce is smooth and slightly thickened; taste and adjust salt and pepper if needed.
Return the chicken thighs to the skillet, skin side up, spoon a little sauce over them, cover the pan and braise gently for 20 to 25 minutes, until the chicken is cooked through and registers 165°F in the thickest part.
Remove the lid for the last 5 minutes if you want the sauce to thicken more and the skin to stay crisp; if the sauce needs more body, simmer uncovered a few extra minutes to reduce.
Sprinkle with 2 tablespoons chopped fresh parsley, serve the chicken with plenty of the mustard cream sauce spooned over top, and enjoy right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.