Pan-Seared Chicken With A Luscious Mustard Sauce
Get ready to impress your guests with this rich and flavorful French-style Creamy Dijon Chicken! This dish is a delightful combination of succulent, juicy chicken braised in white wine, fresh thyme, and shallots, topped with a creamy Dijon mustard sauce (which is thicker than the white wine sauce in chicken fricassé). Perfect for a cozy dinner or an elegant gathering, this recipe offers a classic taste of French cuisine while being simple enough to make on a busy weeknight.
For more easy chicken recipes that never disappoint, try my Provencal-style chicken, skillet French onion chicken, or this marry me chicken recipe next!
What You’ll Need
You’ll need some bone-in, skin-on chicken thighs (or breasts, just cook boneless pieces a bit less), seasoned with salt and pepper. A little unsalted butter sets the stage for sautéing a shallot, along with fresh thyme and a bay leaf to infuse flavor.
A splash of good dry white wine cuts through the richness, and then you’ll whisk in heavy cream (or whole milk), a couple of egg yolks, and a generous spoonful of Dijon or whole grain mustard—Maille is a classic choice. Don’t forget a sprinkle of paprika to bring a hint of warmth, and finish it off with a pinch of flaky sea salt for a final flourish.
Ingredient Substitutions
- White Wine: For a non-alcoholic version, substitute chicken broth with a splash of lemon juice.
- Heavy Cream: Substitute half-and-half or a mixture of milk and butter for a lighter sauce.
- Dijon Mustard: Use whole grain mustard for added texture, or a mixture of Dijon and whole grain.
Directions
Full instructions and quantities can be found in the recipe card below.
- Season the chicken. Pat chicken dry, then season with a little kosher salt and black pepper. Let it sit at room temperature for 15-20 minutes before cooking.
- Brown the chicken. Melt butter in a skillet over medium-high heat. Cook chicken skin-side down until golden brown. Flip and cook another 5 minutes or so.
- Braise the chicken. Add a halved shallot, thyme sprigs, and bay leaf. Pour in a cup of white wine, reduce the heat, then cover. Allow the chicken to simmer until fully cooked, about 20-25 minutes (until the chicken reaches 165°F). Transfer chicken to a plate and cover loosely with foil.
- Make the sauce. Strain the liquid, return it to the pan, and reduce over high heat for a few minutes. Stir in a little heavy cream and cook for another minute. Temper 2 egg yolks with ¼ cup of the sauce, then whisk back into the pan. Finally, stir in Dijon mustard and paprika. Taste and adjust seasoning as needed.
- Finish, then serve! Serve chicken with the creamy Dijon sauce and garnish with fresh thyme and flaky sea salt.
Use a meat thermometer to check for an internal temperature of 165°F at the thickest part of the chicken.
Ari’s Best Tips!
- Room Temperature Chicken: Allowing the chicken to come to room temperature ensures even cooking and promotes crispier skin.
- Don’t Rush the Browning: Let the chicken brown fully before flipping to ensure a deep, golden crust. This adds rich flavor to the final dish.
- Tempering the Egg Yolks: Tempering the egg yolks by whisking them with some of the hot sauce prevents them from curdling when added to the sauce.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can make this dish a few hours ahead of time and gently reheat it on the stovetop just before serving. If preparing in advance, wait to add the egg yolks and Dijon mustard until just before serving for the freshest flavor.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat the chicken gently in a skillet over low heat, adding a splash of water or chicken broth to keep the sauce from thickening too much.
- To freeze: While the chicken freezes well, the cream sauce may separate when thawed. If you plan to freeze, freeze the chicken without the sauce and prepare the sauce fresh when you’re ready to eat.
Serving Suggestions
This French-style creamy Dijon chicken pairs wonderfully with buttery mashed potatoes, crusty French bread, or steamed rice to soak up all that luscious sauce. Roasted vegetables like asparagus, Brussels sprouts, or carrots also complement the dish perfectly.
For a few more side dish ideas, try one of the following recipes, perfect for a French-inspired menu!
Wine Pairing!
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best. Avoid sweet wines as they can overpower the flavors of the dish, both for cooking with and drinking.
This creamy Dijon chicken is bound to become a new favorite with its rich flavors and luxurious texture. Whether you’re cooking for a special occasion or a cozy night in, this French-inspired dish is sure to impress!
If you make this French-Style Dijon Chicken recipe, please let us know by leaving a review and rating below!
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Rate this Recipe
Juicy Chicken Thighs with Creamy Dijon Pan Sauce
Equipment
Ingredients
- 1 (3½-4 lb) chicken, cut into 4 or 6 pieces
- 2 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 Tbsp (48g) unsalted butter
- 1 medium shallot, peeled and halved
- 5 fresh thyme sprigs, plus more for serving
- 1 dried bay leaf
- 1 cup (237ml) dry white wine, such as Chablis or Chardonnay (I really like Macon here)
- ½ cup (118ml) heavy cream
- 2 large egg yolks
- 1 Tbsp Dijon mustard, though whole grain is also fantastic
- ¼ tsp sweet paprika
- Flaky sea salt
- Recommended for serving: mashed potatoes or creamy polenta, roasted vegetables
Instructions
- Season the chicken. Pat chicken pieces dry with a paper towel, then season generously on both sides with 2 tsp kosher salt and ¼ tsp black pepper. If not already at room temperature, allow the chicken to sit out for 15-20 minutes before cooking.
- Brown the chicken. Heat 4 Tbsp (48g) unsalted butter in a large skillet over medium-high heat. Add the seasoned chicken pieces skin side down, then cook for 6-8 minutes, or until the skin is golden brown. Flip the chicken over and cook for an additional 5 minutes.
- Braise the chicken. Add 1 halved shallot, 5 fresh thyme sprigs, and 1 dried bay leaf, then pour in 1 cup (237ml) of white wine. Reduce the heat to medium low, cover the pan with a lid, then cook for about 20-25 minutes, until the chicken is fully cooked and has reached an internal temperature of 165F.
- Allow the chicken to rest. Use tongs to transfer the chicken to a plate, then cover loosely with foil. While the chicken rests, make the sauce.
- Make the sauce. Strain the liquid through a fine mesh sieve set over a large measuring cup or bowl, then pour the liquid back into the pan. Set over high heat and allow the sauce to reduce for about 1-2 minutes. Pour in ½ cup (118ml) heavy cream, then continue cooking for another 1-2 minutes, stirring often. Turn off the heat, then transfer about ¼ cup of the sauce back to the mixing bowl or measuring cup. To this, whisk in 2 large egg yolks until tempered. Pour the egg and sauce mixture back into the pot, then stir until well mixed. Finally, add 1 heaping Tbsp Dijon mustard, then stir well. Taste and adjust seasoning as needed.
- Garnish, then serve! Serve the chicken hot with plenty of the creamy mustard sauce poured on top. Finish with a pinch of flaky sea salt and fresh thyme leaves. Enjoy!
Notes
- To make-ahead: You can make this dish a few hours ahead of time and gently reheat it on the stovetop just before serving. If preparing in advance, wait to add the egg yolks and Dijon mustard until just before serving for the freshest flavor.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat the chicken gently in a skillet over low heat, adding a splash of water or chicken broth to keep the sauce from thickening too much.
- To freeze: While the chicken freezes well, the cream sauce may separate when thawed. If you plan to freeze, freeze the chicken without the sauce and prepare the sauce fresh when you’re ready to eat.
Nutrition
Photography by Jo Harding.
Everyone enjoyed this luscious dish. We paired it with mashed potatoes and asparagus. Chicken was very flavorful and tender. Will be making this one on a regular basis.
Luscious is the perfect word to describe the sauce. Honestly, it’s a shame that eggs are so expensive right now because who knew that stirring in a couple egg yolks could make the dish so decadent?! Thank you so much for the review, Joe! Cheers, Ari
Such a deceptively luxurious dish for your taste buds! If you’re looking for something with an awesome time/ingredient-to-opulent flavor ratio, look no further! The sauce is so versatile. I added some veggies because I am trying to incorporate more into my families daily cuisine and it was a total banger. Even my neighbor and their kids crushed it
Agree, it has no business being quite that delicious… and yet! So good. Thanks for snapping a photo, Long! Cheers, Ari