Creamy French Mustard Chicken

Recipe Date: February 24, 2026
Serving Size: 3
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Difficulty: Easy
Measurements: Imperial (US)

I love chicken thighs, they’re readily available, inexpensive, and wildly versatile.  I also love sauce, you put those two together and I’m a happy girl.  This is a fairly quick recipe for weeknights, add rice or potatoes and roast your favorite vegetable and it’s also fairly healthful.    Oh, and it’s delicious with our 2018 Derby Syrah!

Ingredients

  • 1 tbsp olive oil
  • 2 pounds bone in, skin on, chicken thighs
  • 1/2 cup chopped shallots (about 2)
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 2 tbsp whole grain Dijon mustard
  • 2 tbsp smooth Dijon Mustard
  • 2 tbsp heavy cream
  • 1 tsp thyme
  • 1 tsp tarragon
  • chopped parsley for serving (optional)
  • salt and pepper to taste

Directions

  • Arrange rack in the middle of the oven and heat to 400F
  • Pat dry chicken on both sides and salt and pepper, let set out for about 20 minutes before searing
  • Use heavy bottom pan and heat oil over medium high heat, add chicken skin side down and sear until the fat is rendered and the skin is crisp and golden brown, 6 to 8 minutes. Remove chicken from pan and place on plate.
  • Add shallots to the pan and cook over medium heat until soft, about 3 minutes.  Add the wine, scrape up any bits on the bottom of the pan and cook until evaporated, about 3 minutes. Stir in the broth and shole grain mustard and bring to a simmer.  Return the chicken to the pan skin side up, and add any juices accumulated on the plate to the pan.
  • Braise in the oven uncovered until the chicken is cooked through and reaches an internal temperature of 165F, about 15 minutes.  Transfer chicken to a planner and place the pan over medium high heat, whisk the smooth Dijon mustard into the sauce and simmer until slightly reduced, about 2 minutes.
  • Add chopped herbs until fragrant, remove from heat and whisk in the cream.  Taste and add more salt and pepper if needed, plate sauce under chicken to maintain crispy skin
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