Mustard Chicken Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Calories
965 kcal
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Course
Main Course
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Cuisine
French
Mustard Chicken Recipe
Description
This Mustard Chicken begins by seasoning chicken with salt, pepper, and a mix of Dijon and whole grain mustards. The chicken is seared in butter until both sides develop a golden crust. The pan is then used to sauté shallots and onions to soften them before adding chicken stock and herbs like fresh thyme and bay leaf, which infuse the sauce with aroma and depth.
Crème fraîche is stirred into the broth to create a rich, creamy sauce that balances the tang of mustard with smooth dairy notes. The chicken is returned to the pan and baked in the oven until fully cooked. The finished dish combines crispy-skinned, juicy chicken with a fragrant, silky sauce.
Serve the mustard chicken as a main dish, garnished with fresh parsley for brightness. It pairs well with sides like roasted vegetables or mashed potatoes that can soak up the sauce.
Ingredients
Click on the underlined text below to buy ingredients
- 8 chicken thighs you can use chicken breast, see the tips in the post above, bone-in, skin-on
- 6 tablespoon Dijon mustard
- 1 tablespoon Dijon mustard whole grain
- 2 tablespoon butter
- 5 tablespoon crème fraîche see my substitution tips in the post above
- 1 c chicken broth
- 10-15 fresh thyme sprigs
- 1 bay leaf
- 1 onion sliced, small
- 1 shallot sliced, small
- 2 tablespoon parsley chopped
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 F.
- Season chicken with salt, pepper and rub with both mustards.
- In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.
- To the same pan add shallot and onion and sauté for about 5 minutes until translucent.
- Add chicken stock, scraping the brown bits off the bottom of the pan.
- Add thyme and bay leaves and bring a mixture to a boil.
- Stir in Crème Fraîche and return chicken back to the pan.
- Cook uncovered in the oven for 50-60 minutes until chicken is completely cooked through and no longer pink in the middle.
- Garnish with parsley and serve immediately!
Notes
- Use bone-in, skin-on chicken thighs for the best moisture and flavor; chicken breast substitutions are possible with adjusted cooking.
- Sear chicken well to develop a flavorful crust before baking for juiciness and texture contrast.
- Simmer shallots and onions in the same pan to build depth before adding broth and herbs.
- Bake uncovered to allow sauce to thicken and chicken to cook through without steaming.
- Garnish with chopped parsley for color and fresh herbal notes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 965 kcal
% Daily Value*
| Serving | 2chicken thighs | |
| Calories | 965kcal | 48% |
| Carbohydrates | 6g | 2% |
| Protein | 60.5g | 121% |
| Fat | 78g | 120% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 366.7mg | 122% |
| Sodium | 1271.5mg | 53% |
| Potassium | 847mg | 18% |
| Fiber | 1.7g | 7% |
| Sugar | 1.4g | 3% |
| Calcium | 849mg | 85% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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