Description
French Mustard Chicken is a rich and flavorful skillet dish featuring tender chicken thighs or breasts simmered in a creamy mustard sauce infused with garlic, shallots, and fresh thyme. This classic French-inspired recipe is perfect for a comforting weeknight meal, served alongside mashed potatoes, rice, or crusty bread.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
Sauce
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Optional: chopped parsley for garnish
Instructions
- Season the Chicken: Season both sides of the chicken thighs or breasts with salt and black pepper to enhance flavor before cooking.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on each side, about 4 to 5 minutes per side. Remove the chicken and set it aside on a plate.
- Sauté Shallots and Garlic: Reduce the heat to medium. Add the finely chopped shallot and minced garlic to the skillet. Sauté for 1 to 2 minutes until fragrant and softened.
- Add Chicken Broth: Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits. Let it simmer for 2 to 3 minutes to concentrate the flavors.
- Create Mustard Cream Sauce: Whisk in the Dijon mustard, whole grain mustard, and thyme leaves. Stir in the heavy cream and bring the sauce to a gentle simmer, allowing it to thicken slightly.
- Simmer Chicken in Sauce: Return the seared chicken to the skillet, spooning the sauce over the top. Cover the skillet and let everything simmer for 10 to 12 minutes until the chicken is cooked through and tender.
- Serve: Serve the chicken warm, garnished with chopped parsley if desired. This dish pairs perfectly with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
Notes
- For a lighter version, substitute half-and-half for heavy cream to reduce fat content.
- Chicken thighs offer more flavor and tenderness, but chicken breasts can be used for a leaner alternative.
- Make sure to not overcook the chicken to keep it juicy and tender.
- Fresh thyme brings a more vibrant flavor, but dried thyme works well as a substitute.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
