Few dishes capture the essence of French home cooking quite like French Mustard Chicken, known traditionally as Poulet à la Moutarde. This comforting yet elegant recipe comes from the heart of French bistro culture, where simple ingredients are transformed into something deeply flavorful through technique rather than complexity. Creamy, tangy, savory, and aromatic, this dish proves that classic French food doesn’t have to be intimidating or reserved for special occasions.

At its core, poulet à la moutarde is about balance. The sharpness of Dijon mustard is softened by cream, the chicken stays juicy through gentle simmering, and fresh herbs add just enough brightness to lift the sauce. It’s the kind of meal that feels equally appropriate for a quiet weeknight dinner or a relaxed weekend gathering with friends.

In this guide, you’ll learn not only how to make the perfect creamy mustard chicken, but also why this dish has remained beloved in France for generations, how to customize it to your taste, and how to serve it like a true French cook.

What Is Poulet à la Moutarde?

Poulet à la Moutarde translates directly to “chicken with mustard.” The dish originated in Burgundy, a region famous for both its mustard (especially Dijon mustard) and its rich, cream-based sauces. Traditionally, chicken is browned, then gently simmered in a sauce made from mustard, cream, wine or stock, and herbs.

Unlike heavy casseroles or oven-baked dishes, this recipe is cooked entirely on the stovetop, allowing the sauce to develop depth quickly while keeping the chicken tender. The result is a silky sauce that clings beautifully to the meat, making every bite deeply satisfying.

Why You’ll Love This French Mustard Chicken Recipe

Restaurant-quality flavor at home with minimal effort
One-pan recipe, perfect for easy cleanup
Rich but balanced, thanks to the tang of Dijon mustard
Versatile: pairs well with potatoes, rice, or vegetables
Ready in under an hour, making it ideal for busy days

Whether you’re new to French cooking or already love classic European flavors, this recipe is a must-have in your rotation.

Ingredients for French Mustard Chicken

Use high-quality ingredients whenever possible—especially the mustard. Dijon mustard is not just a flavoring here; it’s the soul of the dish.

Ingredients:

4 bone-in, skin-on chicken thighs (or breasts if preferred)
Salt and freshly ground black pepper
2 tablespoons olive oil or unsalted butter
1 small onion or 2 shallots, finely chopped
3 cloves garlic, minced
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard (optional, for texture)
½ cup dry white wine (or chicken stock)
¾ cup heavy cream
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 bay leaf (optional)
Fresh parsley or thyme, for garnish

Step-by-Step Instructions

Season the Chicken
Pat the chicken dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
Brown the Chicken
Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown, about 5–6 minutes per side. Remove the chicken and set aside.
Sauté Aromatics
In the same skillet, reduce heat to medium. Add the chopped onion or shallots and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Deglaze the Pan
Pour in the white wine (or chicken stock), scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
Build the Mustard Sauce
Stir in the Dijon mustard and whole-grain mustard. Mix well until the sauce becomes smooth and fragrant.
Add Cream and Herbs
Lower the heat and slowly stir in the heavy cream. Add thyme and bay leaf if using. Taste and adjust seasoning.
Simmer the Chicken
Return the chicken to the skillet, nestling it into the sauce. Cover and simmer gently for 20–25 minutes, until the chicken is fully cooked and tender.
Finish and Serve
Remove the bay leaf. Garnish with fresh parsley or thyme and serve hot with your favorite sides.

Tips for Perfect Creamy Mustard Chicken

Use real Dijon mustard, not yellow mustard—it makes all the difference.
Don’t rush the browning step; golden chicken equals deeper flavor.
Simmer gently, not boiling, to keep the sauce silky and the chicken tender.
Adjust mustard levels to your taste—add more for extra tang.

Variations to Try

Mushroom Mustard Chicken: Add sliced mushrooms after sautéing the onions.
Lighter Version: Replace half the cream with Greek yogurt or crème fraîche.
Herb-Forward: Add tarragon for a classic French twist.
Boneless Option: Use boneless chicken thighs for faster cooking.

What to Serve with Poulet à la Moutarde

This dish shines when paired with simple sides that soak up the sauce:

Creamy mashed potatoes
Steamed rice or buttered noodles
Roasted green beans or asparagus
Crusty French bread

Cultural Fun Fact

In France, poulet à la moutarde is often considered comfort food, not fancy cuisine. It’s the kind of recipe passed down through families, adjusted slightly by each cook, and served without fuss—proof that the best food doesn’t need to be complicated.

Final Thoughts

French Mustard Chicken (Poulet à la Moutarde) is a perfect example of why French cuisine is so respected worldwide. With just a handful of ingredients and one pan, you can create a dish that feels luxurious, comforting, and timeless. Once you try it, this creamy mustard chicken is sure to become a staple in your kitchen.