French Chicken à la Moutarde
A comforting French bistro classic with tender chicken, silky Dijon cream sauce, mushrooms, and fresh thyme—ready in about 35 minutes.
Follow the steps below to cook the desired recipe
1. Pat the chicken dry and season it on both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for 4–5 minutes per side, then transfer it to a plate.
3. Reduce the heat to medium and add the butter and mushrooms. Cook for 4–5 minutes, stirring occasionally, until browned.
4. Add the shallot and cook for 2 minutes. Stir in the garlic and thyme and cook for 30 seconds.
5. Pour in the white wine, scraping up the browned bits from the skillet. Simmer for 2 minutes to reduce slightly.
6. Stir in the chicken stock and Dijon mustard, then return the chicken and any accumulated juices to the skillet.
7. Cover and simmer gently for 10–12 minutes, until the chicken is cooked through.
8. Stir in the cream and simmer uncovered for 2–3 minutes, until the sauce is glossy and lightly thickened. Taste and adjust the seasoning.
9. Sprinkle with parsley and extra thyme. Serve hot with mashed potatoes, crusty bread, or buttered noodles.
600 g boneless, skinless chicken thighs
1/2 tsp fine salt
1/4 tsp freshly ground black pepper
1 tbsp olive oil
1 tbsp unsalted butter
200 g cremini mushrooms, sliced
1 small shallot, finely chopped
2 garlic cloves, minced
120 ml dry white wine
180 ml chicken stock
2 tbsp Dijon mustard
120 ml heavy cream
1 tsp fresh thyme leaves, plus extra to garnish
1 tbsp chopped fresh parsley
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