Chicken thighs braised with shallots, Dijon, and cream
French Mustard Chicken
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
French Mustard Chicken
Chicken thighs braised with shallots, Dijon, and cream
A French-style skillet braise with Dijon mustard, shallots, cream, and chicken thighs that feels bistro-worthy without being difficult.
15m
Prep Time
30m
Cook Time
45m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Mustard chicken is one of the smartest French weeknight dishes because the sauce tastes elegant with almost no special effort. Shallots and Dijon do most of the work, and the chicken thighs stay forgiving in the pan.
Ingredients
- 6 bone-in chicken thighs
- 2 shallots, sliced
- 2 tbsp Dijon mustard
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 tbsp butter
Instructions
- 1
Brown the chicken thighs in a skillet until golden on both sides, then remove them to a plate.
- 2
Cook the shallots in the butter until softened.
- 3
Stir in the Dijon, stock, and cream and bring to a simmer.
- 4
Return the chicken to the skillet and cook until done and the sauce thickens slightly.
- 5
Taste, season, and serve.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Substitutions
Heavy creamCreme fraiche
Creme fraiche gives the sauce a slightly tangier finish
Chicken stockWhite wine
Use part wine for a sharper, more classic bistro note
Tips & Storage
Pro Tips
Tarragon or parsley stirred in at the end is excellent here.
Serve with potatoes, noodles, or crusty bread to catch the sauce.
Storage
Refrigerate for up to 3 days.
Reheating
Reheat gently in a covered skillet or in the microwave.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories430
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates6g
Fat31g
Fiber0g
Sugar2g
Sodium560mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken breast?
- Yes, though thighs stay juicier and suit the braise better.
- Will whole grain mustard work?
- Yes. It changes the texture of the sauce slightly but still tastes great.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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