French Mustard Chicken

French Mustard Chicken brings the elegant flavors of a Parisian bistro right to your family table with just a handful of everyday ingredients. I still remember the first time I tasted this dish at a little café during a trip through the Midwest – the way that tangy mustard sauce clung to tender chicken, rich and velvety, made me determined to recreate it at home.

Back in my kitchen, I worked on perfecting this recipe through countless Sunday dinners, adjusting the balance between sharp Dijon and grainy whole seed mustard until my family couldn’t get enough. There’s something magical about how the cream mellows the mustard’s bite while fresh thyme adds just a whisper of earthiness. The sauce bubbles away in the skillet, filling the house with an aroma that has everyone wandering into the kitchen asking, “When do we eat?” This is the kind of dish that looks impressive but comes together so easily, you’ll find yourself making it on busy weeknights. Time to get your skillet ready!

What Makes This French Mustard Chicken So Special

This recipe has earned a permanent spot in my weekly rotation because it delivers restaurant-quality results without the fuss or fancy techniques. I’ve taught this dish to my grandchildren, and even the newest cooks in the family have succeeded beautifully on their first try.

Here’s why this chicken dish works every time:

• Pantry-friendly ingredients – Everything you need is likely already in your refrigerator or spice cabinet, making this perfect for last-minute dinner plans
• Quick cooking time – From start to finish, you’ll have dinner on the table in about 45 minutes, with only 15 minutes of actual prep work
• Foolproof technique – The one-pan method means less cleanup and a built-in sauce that practically makes itself from those flavorful browned bits
• Impressive presentation – That glossy mustard cream sauce looks like something from a French restaurant, yet it’s simple enough for a Tuesday night
• Versatile and adaptable – Whether you’re cooking for a special occasion or feeding hungry kids after soccer practice, this recipe scales beautifully and pairs with almost any side dish

I love how this dish strikes that perfect balance between comfort and sophistication – it’s fancy enough to serve to guests but approachable enough that I make it when I just want something satisfying and delicious.

Ingredient Spotlight

Boneless, skinless chicken breasts form the protein foundation of this dish, and I always choose breasts that are similar in size so they cook evenly. Their mild flavor provides the perfect canvas for that bold mustard sauce.

Dijon mustard delivers the signature sharp, tangy punch that defines this recipe. I prefer smooth Dijon because it blends seamlessly into the cream sauce, creating that silky texture we’re after.

Whole grain mustard adds textural interest and a slightly milder, more complex mustard flavor with those satisfying little seed pops in every bite. The combination of both mustards creates depth you simply can’t get from using just one.

Heavy cream transforms the sauce into something luxurious and restaurant-worthy, mellowing the mustard’s sharpness while adding richness. If you’re watching calories, half-and-half works in a pinch, though the sauce won’t be quite as luscious.

Chicken broth builds the sauce base and helps deglaze all those wonderful browned bits from the pan, adding layers of savory depth. I always use low-sodium broth so I can control the seasoning myself.

Fresh thyme contributes a gentle herbal note that complements the mustard beautifully without overpowering it. In my kitchen, I prefer fresh thyme leaves over dried because they taste brighter and more aromatic.

Onion and garlic create the aromatic foundation that makes the whole kitchen smell incredible. After years of making this French Mustard Chicken, I’ve learned that taking the time to properly sauté the onions until translucent makes all the difference in the final flavor.

How to Make French Mustard Chicken Step by Step

Step 1. I always start by seasoning the chicken breasts generously with salt and freshly ground black pepper on both sides – don’t be shy here, as proper seasoning makes a world of difference in the final dish.

Step 2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken breasts and cook for about 5 minutes on each side until they’re golden brown and cooked through to 165°F internally, then remove them to a plate.

Step 3. Betty’s tip: Add the butter to the same skillet and let it melt over medium heat, then toss in the finely chopped onion and sauté for about 4 minutes until translucent – this is where all those delicious pan drippings start building flavor.

Step 4. Stir in the minced garlic and cook for just one additional minute until fragrant, being careful not to let it burn.

Step 5. Pour in the chicken broth and use your spoon to scrape up all those gorgeous browned bits stuck to the bottom of the skillet – this technique, called deglazing, is where so much flavor lives.

Step 6. After years of making this, I’ve learned that reducing the heat to low and letting the broth simmer for about 3 minutes helps concentrate the flavors before adding the cream.

Step 7. Stir in the heavy cream, Dijon mustard, whole grain mustard, and fresh thyme leaves, whisking everything together until smooth, then let the sauce simmer and thicken for about 5 minutes.

Step 8. Return those beautiful chicken breasts to the skillet, turning them to coat completely in the mustard sauce, and let them simmer for an additional 5 minutes until heated through – the chicken will soak up some of that incredible sauce.

Step 9. I’ve found that garnishing with chopped fresh parsley just before serving adds a pop of color and a hint of freshness that balances the richness perfectly.

Keeping This French Mustard Chicken Fresh

I typically store leftover French Mustard Chicken in an airtight container in the refrigerator for up to 3 days, making sure the chicken is completely submerged in that creamy mustard sauce to keep it moist. The flavors actually develop and deepen overnight, so leftovers often taste even better the next day.

Betty’s freezing method works well for this dish – I cool the chicken completely, then portion it into freezer-safe containers with plenty of sauce, where it keeps beautifully for up to 2 months. Just make sure to leave a bit of headspace in the container since the cream sauce expands slightly when frozen.

For the best texture, I reheat by placing the chicken and sauce in a covered skillet over medium-low heat, stirring occasionally and adding a splash of chicken broth or cream if the sauce seems too thick. The microwave works in a pinch for single portions, but reheating on the stovetop gives you more control and prevents the cream from separating. I’ve learned through trial and error that slow, gentle reheating preserves that silky sauce texture we worked so hard to create.

Perfect Partners for French Mustard Chicken

This elegant chicken dish pairs beautifully with sides that can soak up that luxurious mustard cream sauce. Here are my favorite combinations:

• Creamy mashed potatoes – The ultimate comfort pairing, perfect for capturing every drop of that rich sauce while adding substantial, buttery satisfaction to the plate
• Buttered egg noodles – These tender noodles twirl around the sauce beautifully, and their mild flavor lets the French Mustard Chicken shine as the star, similar to how I serve my creamy garlic chicken pasta
• Roasted green beans with garlic – The crisp-tender texture and slight char provide a fresh contrast to the creamy richness, plus the garlic echoes the flavors in the sauce
• Crusty French bread – Essential for sopping up every last bit of sauce – my family fights over who gets the bread basket when we serve this dish
• Simple mixed green salad with vinaigrette – The acidic dressing and crisp greens cut through the cream sauce perfectly, refreshing your palate between bites
• Steamed broccoli or asparagus – These vegetables add color to the plate and their slightly bitter notes balance the sauce’s richness while keeping things on the lighter side
• Rice pilaf – Try serving this alongside honey lime chicken rice stack for inspiration on creating a complete rice-based meal

My family especially loves this served over garlic herb chicken with mashed potatoes style – it’s a complete meal that feels special but doesn’t require any complicated planning.

Storage and Reheating Tips

I recommend storing your French Mustard Chicken in an airtight container in the refrigerator where it will stay fresh for 3 to 4 days. The sauce actually improves as the flavors meld together overnight.

For longer storage, this dish freezes well for up to 2 months. Cool the chicken completely before transferring to freezer-safe containers, making sure the pieces are covered with sauce to prevent freezer burn.

When reheating, I prefer using the stovetop method – place the chicken and sauce in a skillet over medium-low heat, adding a tablespoon or two of chicken broth if the sauce has thickened too much. Heat gently for 5 to 7 minutes until warmed through. For individual portions, the microwave works in 30-second intervals, stirring between each to ensure even heating.

Common Questions About French Mustard Chicken

French Mustard Chicken

This succulent chicken dish combines Dijon and whole grain mustard with a rich cream sauce, creating a delectable and flavorful meal that’s sure to impress with restaurant-quality results.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Rest Time 5 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, French

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper to taste
• 2 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 onion finely chopped
• 2 cloves garlic minced
• 1 cup chicken broth low-sodium preferred
• 1/2 cup heavy cream
• 3 tablespoon Dijon mustard
• 1 tablespoon whole grain mustard
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh parsley chopped, for garnish (optional)

Equipment

• large skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• meat thermometer

Method

 

1. Season the chicken breasts generously with salt and freshly ground black pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken breasts and cook for about 5 minutes on each side until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
3. In the same skillet, add the butter and melt it over medium heat. Add the finely chopped onion and sauté until translucent, about 4 minutes, stirring occasionally.
4. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
5. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Reduce the heat to low and let simmer for about 3 minutes to concentrate the flavors.
6. Stir in the heavy cream, Dijon mustard, whole grain mustard, and fresh thyme leaves, whisking until well combined. Let the sauce simmer and thicken for about 5 minutes, stirring occasionally.
7. Return the chicken breasts to the skillet, turning to coat them completely in the mustard sauce. Allow the chicken to simmer in the sauce for an additional 5 minutes, or until heated through.
8. Garnish with chopped fresh parsley before serving, if using. Serve the French Mustard Chicken hot with your choice of sides.

Notes

This dish pairs wonderfully with steamed vegetables, mashed potatoes, or buttered egg noodles. For a spicier kick, add a dash of cayenne pepper to the mustard sauce. If you prefer a lower-fat version, you can substitute half-and-half for the heavy cream. The sauce can be made ahead of time and reheated when needed. Experiment with different types of mustard to tailor the flavor to your preference.