Creamy Dijon Mustard Chicken (poulet à la moutarde)

Creamy Dijon Mustard Chicken (poulet à la moutarde) with potatoes on a plate

This creamy Dijon mustard chicken recipe may look fancy, but it’s actually effortless to make! Poulet à la moutarde, as it’s called is a classic dish in French cuisine and one of my favorite chicken recipes ! 

This dish requires less than 30 minutes of preparation and only a couple of pantry staples, which makes it perfect for an easy dinner recipe. Try it with my rosemary potatoes!

Two creamy Dijon mustard Chicken breasts (poulet à la moutarde) in a skillet
Side dishes ideas

I love that this simple recipe is great for both special occasions and weeknight dinners. For side dish ideas to go with it, try my pan-fried gnocchi with green vegetables – the green beans and peas will balance perfectly with the rich and creamy mustard sauce.

These rainbow carrots with thyme and honey are also beautiful alongside this chicken dish, as are these oven-roasted vegetables with feta.

List of ingredients

List of ingredients to make a creamy Dijon mustard Chicken (poulet à la moutarde)
  • Skinless chicken breasts: Using skinless chicken breasts reduces the overall fat content while allowing the creamy Dijon mustard sauce to stick to the meat better. Boneless chicken thighs are a great alternative and will be super succulent.
  • Shallots: These give a lovely mild onion flavor and add depth to this rich sauce.
  • Garlic: Use fresh garlic for lovely, rich and natural flavor in this easy chicken recipe.
  • Dry white wine: This contributes acidity and flavor to the sauce. It balances out the richness of the other ingredients, so I really recommend including it. Choose a wine you enjoy drinking! 
  • Chicken stock: The chicken stock increases the quantity of sauce, making it a little lighter than if it were made with cream alone.
  • Wholegrain mustard: Of course, the classic French recommendation here is Djon mustard – the grainy mustard found in many of my dishes. I wouldn’t recommend using sweet yellow mustard.
  • Crème fraîche or heavy cream: Adds a tangy creaminess to the sauce. I like to use crème fraîche, but you can also use liquid cream or a mix of the two.
  • Fresh thyme: Thyme goes really well with this mustard cream sauce. Use fresh thyme if possible. Dried thyme or other dried herbs such as rosemary or oregano also work well.
  • Olive Oil: Use good quality olive oil.
  • Lemon: For decoration only. Lemon juice and slices add a bright and refreshing taste that goes a long way in balancing out this rich dish. 

You can find the exact quantities in the recipe card.

Creamy Dijon mustard Chicken breasts (poulet à la moutarde) served with potatoes

Recipe: step by step

  1. Prepare the chicken. Pat the chicken breast dry with kitchen paper. Season with salt and pepper on each side. Pour flour onto a plate. Place the chicken breasts in the flour, cover each side with a thin layer of flour, and scrape off any excess. 
  2. Cook the chicken. Heat a drizzle of olive oil in a large skillet on medium-high heat. Brown chicken on each side for 2-3 minutes until golden brown. Remove chicken and place on a clean plate. 
  3. Make the sauce. In the same skillet, add more olive oil and the shallots, sauté for 2 minutes, then add the garlic—Deglaze with white wine. Make sure to scrape the brown bits off the bottom of the pan. Pour in the stock and simmer for 15 minutes until the liquid has reduced in volume. Reduce the heat and add the crème fraîche, mustard, and thyme, stirring well. 
  4. Finish off the dish. Return the chicken breast to the pan and cover with a lid. Cook over low heat for a further 10 minutes. You can use a meat thermometer to check that the chicken is cooked. Its internal temperature should be 165 ºF (75 ºC).
  5. Garnish with fresh thyme or oregano and lemon slices. 

Géraldine’s tips

Wine. For the wine, I recommend a dry white wine. You don’t have to choose an expensive wine, but you should still enjoy drinking it! A sauvignon blanc or a dry chardonnay are great choices.

Cream. It is very important that the cream does not boil once it is added. So don’t forget to reduce the heat after pouring the cream.

Variation. Try this recipe with fish such a cod or salmon, it’s delicious too!

FAQ: Creamy Dijon Mustard Chicken

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs can be used in this Dijon mustard creamy chicken recipe. They will be super tender and juicy. You will just need to adjust the cooking time accordingly. The thighs might need a little extra time in the pan.

Can I use regular mustard instead of whole-grain mustard?

While wholegrain mustard adds a unique texture and flavor, you can substitute it with regular Dijon mustard if needed. I do recommend using a high-quality grainy mustard like Dijon, for top results.

Is there a non-alcoholic substitute for white wine?

Yes, you can use chicken or vegetable broth as a non-alcoholic alternative to white wine. 

Can I make this creamy mustard chicken recipe ahead of time?

Yes! You can prepare the dish ahead of time and reheat it gently on the stove. Keep in mind that creamy sauces can thicken upon reheating, so you might need to add a little extra stock or cream to thin it down.

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Recipe card

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Poulet a la moutarde

Print Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Course Main course

Cuisine French

Servings 4

Calories 460 kcal

  • 4 skinless chicken breasts
  • 4 shallots
  • 2 clove garlic
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 4 tablespoons wholegrain mustard
  • 1 cup crème fraîche or liquid cream
  • 8 sprigs thyme
  • Salt
  • Black pepper
  • Olive oil
  • 1 lemon (for decoration)
  • Pat the chicken breast dry with kitchen paper. Season with salt and pepper on each side. Pour flour onto a plate. Place the chicken breasts in the flour, cover each side with a thin layer of flour and scrape off any excess.

  • Heat a drizzle of olive oil in a large skillet on medium-high heat. Brown chicken on each side for 2-3 minutes until golden brown.

  • Remove chicken and place on a clean plate. In the same skillet, add more olive oil and the shallots, sauté for 2 minutes, then add the garlic. Deglaze with white wine. Pour in the stock and simmer for 15 minutes, until the liquid has reduced in volume.

  • Reduce the heat and add the crème fraîche, mustard and thyme, stirring well. Return the chicken breast to the pan and cover with a lid. Cook over low heat for a further 10 minutes. You can use a meat thermometer to check that the chicken is cooked through. Its internal temperature should be 165 ºF (75 ºC).

  • Garnish with fresh thyme or oregano and lemon slices.

  • When adding the cream and mustard to the sauce, reduce the heat to prevent curdling and ensure a smooth consistency.
  • Adjust the thickness of the sauce by simmering longer for a thicker consistency or adding more stock for a lighter one.
  • Garnish the dish with fresh thyme leaves and lemon zest before serving for an extra burst of flavor and visual appeal.

Calories: 460kcalCarbohydrates: 12gProtein: 55gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 187mgSodium: 547mgPotassium: 1154mgFiber: 2gSugar: 5gVitamin A: 538IUVitamin C: 9mgCalcium: 104mgIron: 2mg



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