Poulet à la Moutarde, or French Mustard Chicken, is a beloved dish in French home cooking. Known for its rich, creamy Dijon mustard sauce and tender, juicy chicken, this recipe captures the elegance of French cuisine in a simple, rustic meal. Whether you're hosting a dinner party or cooking for your family, Poulet à la Moutarde delivers bold flavor with minimal effort.

🇫🇷 What is Poulet à la Moutarde?

“Poulet à la Moutarde” literally means “chicken with mustard” in French. The dish typically features chicken pieces braised in a creamy sauce made from Dijon mustard, white wine, cream, onions, and herbs. It’s a perfect example of French countryside cooking — humble ingredients elevated by technique and love.

🧄 Ingredients You’ll Need

To serve 4 people:

1 whole chicken (about 1.5 kg), cut into 6–8 pieces, or use bone-in thighs/legs

2 tablespoons Dijon mustard (plus extra for coating)

2 tablespoons whole-grain mustard (optional, for texture)

2 tablespoons olive oil or butter

1 onion, finely chopped

2 garlic cloves, minced

150 ml (⅔ cup) dry white wine

150 ml (⅔ cup) chicken stock

150 ml (⅔ cup) crème fraîche or heavy cream

1 tablespoon fresh thyme leaves or 1 tsp dried thyme

Salt and freshly ground black pepper, to taste

Chopped parsley, for garnish

👩‍🍳 How to Make Poulet à la Moutarde

🔹 Step 1: Prepare the Chicken

Lightly season the chicken pieces with salt and pepper, then rub with Dijon mustard (about 2 tablespoons). Let it marinate while you prepare the rest.

🔹 Step 2: Sear the Chicken

Heat olive oil or butter in a large skillet or Dutch oven over medium-high heat. Sear the chicken until golden on all sides (about 3–4 minutes per side). Remove and set aside.

🔹 Step 3: Sauté Aromatics

In the same pan, reduce heat to medium. Add the onions and cook until soft and translucent (5–6 minutes). Add garlic and cook for another minute.

🔹 Step 4: Deglaze with Wine

Pour in the white wine, scraping up any brown bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.

🔹 Step 5: Add Mustard and Cream

Stir in the Dijon mustard, whole-grain mustard (if using), and chicken stock. Bring to a simmer, then return the chicken to the pan. Cover and cook on low heat for 25–30 minutes, or until the chicken is tender.

🔹 Step 6: Finish with Cream

Add the crème fraîche or cream and sprinkle in the thyme. Stir gently and let it simmer uncovered for another 5–10 minutes until the sauce thickens.

🍽️ How to Serve

Poulet à la Moutarde is delicious with:

Buttered tagliatelle or egg noodles

Steamed rice or herbed couscous

Mashed potatoes or gratin dauphinois

A side of French green beans (haricots verts) or steamed asparagus

Crusty French baguette to mop up the sauce

👨‍🍳 Chef’s Tips

Don’t skip searing the chicken — it locks in flavor and creates a rich base.

Use Dijon mustard for sharp flavor and whole-grain mustard for a rustic touch.

You can substitute dry cider for white wine for a fruity twist.

Let the sauce reduce slightly uncovered to concentrate flavor.

Garnish with chopped parsley or chervil for a fresh finish.

📜 History & Regional Roots

This dish comes from Burgundy in eastern France — the birthplace of Dijon mustard. It reflects the French approach to food: balance, depth, and a focus on seasonal ingredients. Traditionally, it was a way to use pantry staples like mustard and cream to create something comforting and refined.

📌 Variations to Try

Poulet à la Moutarde au Four: Bake the chicken in mustard sauce for a golden crust.

Poulet à la Moutarde et Estragon: Add fresh tarragon for a slightly sweet, aniseed flavor.

Low-fat version: Use Greek yogurt or low-fat crème fraîche instead of heavy cream.

Add mushrooms or leeks for extra richness and texture.

❤️ Why You’ll Love It

✔️ Quick and easy to make
✔️ Elegant enough for dinner parties
✔️ Full of French bistro charm
✔️ Creamy, tangy, comforting
✔️ Uses pantry-friendly ingredients