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    Home » Recipes » Main Course Recipes

    Chicken with Mustard

    Aug 6, 2014 | by Jennifer | Last Updated: Jul 12, 2021

    Jump to Recipe

    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

    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

    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.
    Author: Jennifer
    5 stars from 9 ratings
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    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner
    Servings 4 people

    Ingredients
     

    • 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
    Prevent screen from going dark

    Instructions
     

    • Chicken Marinade: Combine the marinade ingredients in a large bowl. Toss the chicken pieces in the marinade mixture, coating well. Set aside.
    • 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.
    • 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.
    • 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.
    • 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.
    • This dish is nice with pasta or mashed potatoes.

    Notes

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

    Nutrition

    Calories: 578kcal | Carbohydrates: 5g | Protein: 38g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 225mg | Sodium: 659mg | Potassium: 563mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 2.1mg | Calcium: 50mg | Iron: 2.1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Dinner
    Cuisine American
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    Adapted from David Lebovitz's "My Paris Kitchen"

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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Ellie Silva says

      May 31, 2015 at 3:58 pm

      I want to make this recipe as soon as possible, looks so good, what kind of white wine should I use? Thanks.

      Reply
      • Jennifer says

        May 31, 2015 at 6:32 pm

        Hi Ellie! Any dry white wine will work - whatever you enjoy drinking :)

        Reply
    2. Kim Keel says

      May 12, 2015 at 5:11 pm

      I just love all your recipes! Fresh, easy and just soo good!!

      Reply
      • Jennifer says

        May 12, 2015 at 7:21 pm

        Thanks so much, Kim :)

        Reply
    3. Cynthia says

      April 21, 2015 at 7:59 pm

      5 stars
      Hi Jenifer ~ Ordered the mustard you recommended via Amazon and just made the dish today...It's fantastic and a keeper!! Thank you soo much for posting this wonderful dish!!

      Reply
      • Jennifer says

        April 22, 2015 at 7:22 am

        So glad you enjoyed it, Cynthia! You'll love having that mustard around - so nice in so many dishes (and of course on sandwiches etc. :)

        Reply
    4. Ashantea says

      April 21, 2015 at 11:14 am

      I tried this recipe on Easter (mainly because I LOVE MUSTARD ANYTHING) and I was absolutely amazed. I love this recipe so much, and I followed it to the letter (Except I didn't add the bacon back in, my stepdad and I ate it; my mother can't eat pork.) And I used an "affordable" bottle of chardonnay since the recipe didn't exactly ask. I loved it so much I'm having it again for dinner TONIGHT! I'm very excited if you can't tell.

      Reply
      • Jennifer says

        April 21, 2015 at 11:26 am

        SO glad you enjoyed it, Ashantea!

        Reply
    5. Cynthia says

      April 15, 2015 at 10:07 am

      Thank you sooo much, Jennifer!!

      Reply
    6. Cynthia says

      April 14, 2015 at 2:44 pm

      Thanks for posting this delicious looking recipe...can't wait to try it! I have a question about the grainy mustard...is it dry, powdered form or found in a bottle with like yellow or brown mustards? Thank you for your response :) I'm soo excited to try the recipe...my mouth is watering :)))

      Reply
      • Jennifer says

        April 14, 2015 at 2:48 pm

        Hi Cynthia. Grainy mustard is in a jar, usually found with the other jarred mustards. I love Maille à l'ancienne brand grainy mustard, but any brand with whole mustard seeds will work.

        Reply
    7. Ellie says

      April 13, 2015 at 11:10 am

      Just reading this make's my mouth water. Making tonight!

      Reply
      • Jennifer says

        April 13, 2015 at 3:47 pm

        Enjoy Ellie! (one of my favourites :)

        Reply
    8. Christine says

      March 29, 2015 at 1:14 pm

      My husband and I made this last weekend, so so so good and easy too.

      Reply
      • Jennifer says

        March 29, 2015 at 4:33 pm

        So glad you enjoyed it, Christine! :)

        Reply
    9. Asha says

      February 14, 2015 at 9:10 am

      Do you have a recommended mashed potatoes recipe, or will just any do?

      Reply
      • Jennifer says

        February 14, 2015 at 9:16 am

        Hi Asha, I love Ina Garten's mashed potato recipes (here's her "classic" one - http://www.foodnetwork.com/recipes/ina-garten/classic-mashed-potatoes-recipe.html The bit of sour cream in this one is nice. I think the trick to great mashed is making sure the butter/cream is hot when added to hot potatoes :)

        Reply
    10. Stephanie says

      February 14, 2015 at 7:32 am

      This was delicious! I did not change a thing. (Oh wait, no, I had a tiny bit of sour cream leftover that needed to be used. I mixed it with some heavy cream.) Thank you!

      Reply
      • Jennifer says

        February 14, 2015 at 8:54 am

        So glad you enjoyed it, Stephanie :)

        Reply
    11. Kandyce says

      January 14, 2015 at 7:16 am

      I use Jack Daniel's Tennessee Honey in place of the wine. Makes the sauce a little sweet and smoky and even more delectable!

      Reply
      • Jennifer says

        January 14, 2015 at 8:45 am

        Interesting! Must try that Kandyce :)

        Reply
    12. Suze says

      November 23, 2014 at 12:46 am

      5 stars
      SO good. Husband is in love with it too. I've made it twice, but my sauce doesn't come out quite as yellow or abundant as what appears in the photo. Any suggestions? Add dijon mustard and more sherry and cream?

      Reply
      • Jennifer says

        November 23, 2014 at 8:25 am

        Hi Suze. It could just be the mustard you are using. I use Maille. Also, are you using skin-on chicken. The skin adds more liquid. If you already are, you could add a bit of chicken stock, to increase the sauce a bit. Not too much, so you don't water down the flavours.

        Reply
    13. Patricia says

      November 21, 2014 at 4:19 pm

      I loved cooking this dish! Gourmet cooking made easy

      Reply
      • Jennifer says

        November 21, 2014 at 5:17 pm

        So glad you enjoyed it, Patricia :)

        Reply
    14. Asha says

      November 10, 2014 at 11:40 am

      sounds so yummy! Can I use something else instead of white wine?

      Reply
      • Jennifer says

        November 10, 2014 at 12:37 pm

        I really recommend the white wine in this ... if you can. If you absolutely can't, I would just add a bit more chicken broth with a Tablespoon or so of white wine vinegar or fresh lemon juice, for the acidity.

        Reply
    15. Michelle Kane says

      October 14, 2014 at 12:34 pm

      Loves this! I added mushrooms to add nutrition- sautéed them with the onion

      Reply
      • Jennifer says

        October 14, 2014 at 12:36 pm

        So glad you enjoyed it, Michelle. Mushrooms are a great addition!

        Reply
    16. andrea says

      September 01, 2014 at 4:10 am

      can i omit the bacon?

      Reply
      • Jennifer says

        September 01, 2014 at 7:21 am

        Hi Andrea. Sure, you can omit. It adds a nice flavour layer, but there is still lots of flavour with the mustard and onion.

        Reply
    17. Katie says

      August 26, 2014 at 5:26 pm

      Sounds amazing! Cannot wait to make, what kind of white wine do you suggest?

      Thanks!

      Reply
      • Jennifer says

        August 26, 2014 at 7:56 pm

        Hi Katie, I usually use what we have around, which it typically a dry white - nothing too expensive, but definitely something you'd drink.

        Reply
    18. Natalie says

      August 20, 2014 at 1:35 am

      I just made this dish and it is absolutely delicious!!! I used 2 chicken breasts bone/skin on and decided to not add the heavy cream to save some calories. I let it cook on low heat for about 45 minutes shredded and it's perfect. Thank you!!!

      Reply
      • Jennifer says

        August 20, 2014 at 7:06 am

        So glad you enjoyed it, Natalie!

        Reply
    19. Jill says

      August 16, 2014 at 9:40 pm

      Oh. My. God. Where has this recipe been my whole life?? Made this last night in my large cast iron and it was ridiculously good. Served it with fresh pasta and fresh parsley and basil, similar to what you had suggested. It was the perfect accompaniment with its simplicity and sauce soaking abilities. It's not an everyday meal (sadly!) as it took me an hour 15 minutes to cook everything (I was following directions pretty carefully) and I don't even want to begin to think about the fat and calorie content, but it was well worth it all! Thank you!

      Reply
      • Jennifer says

        August 17, 2014 at 7:25 am

        So glad you enjoyed it, Jill. I loved the flavours in this dish, but agree, it's not one for everyday. It wouldn't be as special then :)

        Reply
    20. Amy says

      August 10, 2014 at 10:29 pm

      Made this tonight for a special family dinner. As usual with your recipes, it was a big hit! Instant favorite! Thank you so much : )

      Reply
      • Jennifer says

        August 11, 2014 at 7:28 am

        So glad Amy and thanks so much for coming back to let me know :)

        Reply
    21. Julia @Vikalinka says

      August 09, 2014 at 6:58 am

      I absolutely love all flavours here and can't wait to make it. I am always on a lookout for a new chicken recipe. Your photos are stunning and I always struggle with yellow food!

      Reply
      • Jennifer says

        August 09, 2014 at 7:23 am

        Thanks so much, Julia. Yes, yellow food is always a struggle, for sure! :)

        Reply
    22. Laura (Tutti Dolci) says

      August 07, 2014 at 7:10 pm

      So gorgeous, I have to try this when the weather cools off a bit - the mustard marinade sounds divine!

      Reply
      • Jennifer says

        August 07, 2014 at 9:00 pm

        Thanks Laura. Things have been anything but hot here this summer, but you'll enjoy this when it's cooler in your neck of the woods, for sure.

        Reply
    23. Meghan @ Cake 'n' Knife says

      August 06, 2014 at 8:31 pm

      After the way this week started out, this is EXACTLY what I need for dinner right now. A good hearty meal to set me right again! Gorgeous photos!

      Reply
      • Jennifer says

        August 06, 2014 at 8:33 pm

        Thanks so much, Meghan. I was in the mood for a good hearty meal, too and this fit the bill perfectly.

        Reply
    24. Yelle says

      August 06, 2014 at 6:01 pm

      this sounds (and looks!) so delicious! i love braising and i especially love whole grain mustard. pinning this to make this fall when it gets a little cooler in florida!

      Reply
      • Jennifer says

        August 06, 2014 at 8:00 pm

        Thanks Yelle. Good plan! We've had a cooler and wetter summer than normal here, so I've been cooking more than I usually would :)

        Reply
    25. Crystal | Apples & Sparkle says

      August 06, 2014 at 4:39 pm

      This sounds just amazing! So comforting.

      Reply
      • Jennifer says

        August 06, 2014 at 7:59 pm

        Thanks Crystal. Yes, it's perfect comfort food, for sure.

        Reply
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