French Mustard Chicken
235
18
1.30k
I still remember the first time I made this French mustard chicken: the pan seared skin crisped to a perfect golden brown and the mustard-honey sauce reduced into a glossy, tangy coating that clung to every bite. This is a weeknight-friendly, pantry-plus-fresh-herbs dinner that feels special without demanding hours in the kitchen. It’s ideal when you want dinner that’s both comforting and bright — a little sweet, a little sharp, and reliably satisfying.
Pair it with a savory French onion pot roast if you’re feeding a crowd or want similar cozy flavors on another night.
Why you’ll love this dish
This recipe balances bold Dijon mustard with honey and a touch of vinegar, so the result is tangy, slightly sweet, and deeply savory. Bone-in, skin-on thighs give you juicy meat and crisp skin with minimal fuss. It’s fast enough for busy evenings but elegant enough for company.
"We made this for guests and they asked for the recipe — the sauce is addictive and the chicken stayed unbelievably moist." — Home cook review
Reasons to try it:
- Fast: Sear on the stove, finish in the oven — about 40 minutes total.
- Budget-friendly: Chicken thighs are inexpensive and forgiving.
- Crowd-pleaser: Mustard and honey are familiar flavors that appeal to adults and kids.
- Low fuss: One oven-safe skillet can do most of the work.
Step-by-step overview
- Season and sear bone-in, skin-on chicken thighs skin-side down to render fat and build flavor.
- Whisk a simple Dijon-honey pan sauce with chicken broth and a splash of apple cider vinegar.
- Pour sauce over the chicken and bake until the internal temperature reaches 165°F.
- Rest briefly, garnish with parsley, and serve.
This quick overview sets expectations: you’ll get crispy skin, a glossy sauce, and juicy meat with just a stovetop sear and a short oven finish.
What you’ll need
- 2 pounds bone-in, skin-on chicken thighs (about 6–8 thighs)
- 1 tablespoon olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup chicken broth (substitute low-sodium broth or water if needed)
- 2 tablespoons apple cider vinegar (white wine vinegar is a good swap)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped — chop finely)
- Fresh parsley, chopped (for garnish)
Ingredient notes:
- Dijon mustard is central to the dish’s flavor; whole-grain mustard can add texture if you prefer.
- Using bone-in, skin-on thighs produces the best texture and moisture. If you must use breasts, expect shorter bake time (see FAQs).
- For a creamier sauce, stir in 1/4 cup heavy cream at the end of cooking.
How to prepare it
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat and add the olive oil.
- Place the thighs skin-side down in the hot skillet. Sear without moving for 5–7 minutes, until the skin is deeply golden and releases easily.
- Flip the thighs and cook 3–4 more minutes to color the underside.
- In a bowl, whisk together the Dijon mustard, honey, chicken broth, apple cider vinegar, minced garlic, thyme, and rosemary.
- Pour the mustard mixture evenly over the chicken in the skillet, spooning a little sauce over each piece.
- Transfer the skillet to the preheated oven and bake 25–30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
- Remove the skillet from the oven and let the chicken rest 5 minutes. The sauce will thicken slightly as it cools.
- Garnish with chopped parsley and serve.
Quick safety tip: Always verify poultry with an instant-read thermometer rather than cook time alone — not all ovens heat the same.
Best ways to enjoy it
Serve this chicken over creamy mashed potatoes, buttered egg noodles, or a mound of steamed rice to soak up that mustard-honey sauce. Pan-roasted vegetables, sautéed green beans, or a simple arugula salad with lemon make bright, balanced sides.
For a cozy pairing, try this with a creamy corn chowder for a weekend dinner that feels indulgent without being complicated.
Plating idea: place a scoop of mashed potatoes in the center, arrange two thighs on top, and drizzle extra pan sauce. Sprinkle parsley and a few lemon zest shreds to lift the flavors.
Storage and reheating tips
- Refrigerating: Store leftover chicken in an airtight container for up to 3–4 days. Keep sauce with the chicken to prevent drying.
- Reheating: Warm gently in a 325°F oven for 10–15 minutes, or reheat on the stovetop in a covered skillet over low heat until warmed through. Add a splash of chicken broth if the sauce seems dry.
- Freezing: Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety note: Reheat leftovers to an internal temperature of 165°F before serving.
Pro chef tips
- Don’t skip drying the skin. Wet skin steams; dry skin crisps.
- Use an instant-read thermometer to avoid overcooking — 165°F in the thickest part is the safe target.
- If you don’t have an oven-safe skillet, sear in a heavy pan, then transfer chicken and sauce to a baking dish.
- For an extra gloss on the sauce, reduce it on the stove for a minute after baking over medium heat.
- If you’re short on time, buy pre-minced garlic and use fresh thyme if possible for brighter flavor. For more make-ahead ease, you can mix the mustard-honey sauce up to 24 hours in advance and store it covered in the fridge; bring to room temp before baking.
If you enjoy casseroles that stretch a few ingredients into a family meal, you might like this angel chicken casserole for another weeknight option.
Creative twists
- Chicken breasts: Use boneless skin-on or skinless breasts but reduce oven time — check at 18–22 minutes.
- Creamy mustard version: Stir 1/4 cup cream into the pan sauce after baking for a silky finish.
- Herb-forward: Swap rosemary and thyme for tarragon or fresh parsley for a brighter, more French flavor profile.
- Spicy kick: Add 1/4–1/2 teaspoon crushed red pepper flakes or a teaspoon of whole-grain mustard.
- Low-sugar: Reduce honey to 2 tablespoons and add a tablespoon of extra chicken broth to balance acidity.
- Vegetarian swap: Sear thick slices of seitan or cauliflower steaks and follow the same sauce and baking process; adjust cooking time accordingly.
FAQ
Q: How long does this take from start to table?
A: Plan about 40–45 minutes total: 10–12 minutes for searing and sauce prep, 25–30 minutes in the oven, and a short 5-minute rest.
Q: Can I use boneless, skinless chicken thighs or breasts?
A: Yes. Boneless thighs will cook faster—about 20–25 minutes in the oven. Chicken breasts should be checked at 18–22 minutes; aim for 165°F internal. Skin-on bone-in gives the best texture and flavor.
Q: Is this sauce gluten-free?
A: The recipe as written is gluten-free if you use gluten-free chicken broth and verify your Dijon mustard contains no additives with gluten. Always check labels.
Q: Can I make this ahead for guests?
A: You can sear the chicken and prepare the sauce ahead, refrigerate separately for up to 24 hours, then assemble and finish in the oven just before serving. Alternatively, reheat gently in the oven after combining.
Q: My sauce is too thin — how do I thicken it?
A: Remove the chicken and simmer the pan sauce on the stovetop over medium heat for a few minutes to reduce. For a quick thickener, whisk a slurry of 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce until glossy.
Conclusion
If you want more one-skillet inspiration, try this Creamy one-skillet French mustard chicken recipe for a similar comforting dinner. For tips on using chicken breasts with classic French mustard flavors, see French Mustard Chicken Breasts (Poulet à la Moutarde Française). The Kitchn also offers a nicely explained take on this dish that highlights technique and timing: This French Mustard Chicken Is a Must-Make Recipe – The Kitchn. For another home cook’s detailed recipe and variations, see French Mustard Chicken (Poulet à la Moutarde) – Olivia’s Cuisine.
Enjoy the tangy-sweet sauce and the crisped skin — it’s a simple technique that rewards you with reliably delicious results.
French Mustard Chicken
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat and add the olive oil.
- Place the thighs skin-side down in the hot skillet. Sear without moving for 5–7 minutes, until the skin is deeply golden and releases easily.
- Flip the thighs and cook for 3–4 more minutes to color the underside.
- In a bowl, whisk together the Dijon mustard, honey, chicken broth, apple cider vinegar, minced garlic, thyme, and rosemary.
- Pour the mustard mixture evenly over the chicken in the skillet, spooning a little sauce over each piece.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
- Remove the skillet from the oven and let the chicken rest for 5 minutes. The sauce will thicken slightly as it cools.
- Garnish with chopped parsley and serve.
