Chicken with Mustard

Chicken with Mustard - simple enough for weeknights, but special enough for company.

Delicious Chicken with Mustard, that’s simple enough for weeknights, but special enough for company.

I have mentioned before how much I am enjoying David Lebovitz’s new cookbook and this Chicken with Mustard is one that I have made several times. This one-pot dish is easy enough for weeknights, but special enough for company. I love dishes like that.

I made this with skin-on/bone-in chicken thighs and legs (drumsticks). If you prefer boneless chicken, I suggest picking up bone-in/skin on chicken breasts and just cutting the bone out yourself. Chicken breasts are easy to take off the bone, and at least you’ll get the skin to brown and add flavour. It’s also usually cheaper than buying boneless chicken breasts.

Chicken with Mustard - simple enough for weeknights, but special enough for company

David suggests serving with his Fresh Herb Pasta, that I also made from his cookbook. That would obviously be a great choice, but any cooked pasta would be nice. I also think this dish would be perfect with some creamy mashed potatoes, as the gravy is delicious.

Chicken with Mustard - simple enough for weeknights, but special enough for company

Mustard Chicken

Chicken with Mustard

Course: Dinner
Cuisine: American
Keyword: chicken thigh recipes, chicken with mustard sauce recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Energy: 578 kcal
Author: Jennifer
A delicious, one-pot dish that is quick and easy, but special enough for company. Nice served over pasta or mashed potatoes. You can make this dish with boneless chicken, if you prefer. I like to buy bone-in/skin-on chicken breasts and remove the bone myself. It's easy and that way you get the skin goodness, without the bone.


  • 8 bone-in/skin-on chicken thighs or breasts/drumsticks or mixture

Chicken Marinade:

  • 1/3 cup Dijon mustard
  • 1/4 tsp paprika sweet or smoked
  • 1/4 tsp sea salt
  • Freshly ground pepper

For the rest:

  • 1/2 cup pancetta diced (can use bacon)
  • 1/2 cup onion diced
  • 1 tsp fresh thyme leaves (or 1/2 tsp. dried)
  • 3/4 cup white wine
  • 2 Tbsp grainy mustard
  • 2-3 Tbsp creme fraiche or heavy cream
  • Fresh thyme, for garnish


  1. Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.
  2. Heat a large skillet with a cover (or a Dutch oveover medium-high heat. Add the bacon and cook, stirring frequently, until it's just starting to brown. Remove bacon from pan in to a small bowl. Leave about 1 Tbsp. of bacon fat in the pan (or add a bit of olive oil if you used pancetta and there isn't much fat). Add the onion and cook for about 5 minutes, until soft. Stir in the thyme and let cook for a few minutes more. Remove onion to bowl with bacon.
  3. Add a bit of olive oil to pan and heat. Add half the chicken to the pan (Don't over-crowd. Cooking in two batches is best). Cook over medium-high heat until browned on one side, then flip over and brown the other side. Remove to a plate and cook the second batch, adding more olive oil, as necessary. Remove this batch to a plate, as well.
  4. To the hot, empty skillet, add the wine and stir/scrape well to loosen the brown bits on the bottom. Return the chicken, bacon and onions to the pan. Cover and cook over low-medium heat for about 15 minutes, turning the chicken in the sauce a few times during cooking. Test chicken for doneness and cook a few more minutes, if necessary.
  5. Remove chicken from pan to a serving plate. Stir grainy mustard and creme fraiche or heavy cream in to the sauce and stir just until heated through. (If sauce is too thick, you can thin with a little warm water). Spoon sauce over chicken and garnish with some thyme.
  6. This dish is nice with pasta or mashed potatoes.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Adapted from David Lebovitz’s “My Paris Kitchen”

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  • This is absolutely delicious! I used four bone-in, skin on thighs but kept the amount of sauce the same. As some others suggested, I added some chicken broth with the mustard and cream to make more sauce. I used 10 percent cream as that’s what I had and the sauce was delightful. Great with mashed potatoes. Thanks for the recipe, Jennifer!

  • The mustard burns when I am browning my chicken which makes my sauce taste a little burnt. How do I brown the chicken on med-high and not burn the bottom of my pan?

    • Hi Audrey, You definitely don’t want burnt mustard, so you can do one of two things – a heavier-bottomed pan or lower the heat. Every pan/stove is a bit different, so if if the instructions aren’t working in your kitchen, you can always adjust as needed.

    • Hi Rebecka! Sorry for the delay. I was away for the weekend and had to wait until I got home to confirm which skillet that is. It is a Kitchen Aid Stainless Steel 10-inch skillet. It is part of a set and has a glass lid. I love the Kitchen Aid cookware. Nice and heavy and it has stood up well to everyday use :) Hope that helps!

  • Hi Jennifer, I wanted to make this dish, but I can’t really understand the proceedings. You wrote that one have to combine all the marinade ingredients and toss the chicken into it, then let it stand for a while, but then you mention in the procedure adding each ingredient separate. Does that mean I have to reclaim the ingredients from the marinade to do so?

    • Hi Edward, Sorry, I just realized that it could be confusing as written. The marinade is the first 4 ingredients only. I have fixed the recipe to make it more clear. The additional items (bacon, onion, thyme, wine, grainy mustard and creme fraiche are added to the pan later, per the instructions. Hope that helps :)

    • Hi Edward! It looks like the site style has changed a bit since I first made this recipe, so now the way the ingredients list has been formatted makes it confusing. The marinade is just the first four ingredients (dijon, paprika, salt, pepper). The rest of the items on the list are added throughout the cooking process, as you see in the recipe. Perhaps Jennifer can format it a little differently to separate the marinade from the other items.

      • Thanks for replying Suze and you’re right. When I switched recipe card thing recently, the spaces disappeared between the sections, so I see why Edward was confused too. I have fixed the recipe to make it more clear. Thanks again!

  • I Jennifer! The recipe sounds great but I’m not sure what to do with the marinate before cooking. Should I scrap it off or fry the chicken as is? Will you please clarify this issue for me?

    • Hi Gia, You don’t need to scrape it off, just let any excess drip off when you remove the chicken from the marinade and cook with a bit of the marinade on it. Hope that helps.

    • I’ve made this many times, and my marinade is usually fairly thick, so it wouldn’t necessarily drip. If there’s any extra in the bottom of the bowl, I usually scrape it into the pan at some point, as it all goes towards the final sauce.

      • Thanks Suze! It’s been so long since I made this dish, it was hard to remember. Which reminds me I need to make this again soon :)

  • I’m interested to see what size/brand of pan you prefer to use for dishes like these? I try not to over crowd but the ditch oven I have is too small. And sometimes gravy sauces in my cast iron can have a taste I don’t like. Think I’m probably needing to add a pan to my stash…Curious! Thanks :)

    • Hi Sarah! The pan shown in this post is a 10-inch Kitchen Aid stainless skillet. I have a whole set of Kitchen Aid stainless. This skillet comes with a glass lid, as well. I also have a 10-inch Le Creuset stainless skillet. Both of these are good quality – nice and heavy. Both of these can go into the oven too, which is always good. 10-inch size is a good size for us, as I’m only cooking for 2 or 3 most of the time. If you’re regularly cooking for more, I’d look at a 12-inch.

      As for Dutch ovens, I have two – both 5.5 quart. I have a Le Creuset enamelled cast iron and an Emile Henry one, that isn’t cast iron, but I’m not sure what it’s made of (maybe porcelain?). I like and use them both and find the size just about perfect for most dishes.

  • We try not to eat complex carbs, so any suggestions of a nice veg side dish that would go well with this? We love all the other ingredients so I’m sure we will enjoy this.

  • I’m confused about the marinade that is listed in the ingredients list and the chicken is to sit in before cooking. There is no mention of what goes into the marinade. I went through the directions and the process does not use all the ingredients so I thought the left over would make a marinade. 1/3 of a cup of Dijon, salt, pepper, paprika, doesn’t sound like enough liquid to make a marinade.
    Can you please explain?

    • Hi Tracy, The marinade ingredients are a rub that goes on to the chicken before it is cooked. After that, there are additional ingredients added, like wine and more mustard, that finishes the sauce.

  • Thanks you very much for the answer to my question, will make it as soon I get at my door the grainy mustad you suggested.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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