This delicious mustard chicken is simple enough for weeknights, but special enough for company.
This one-pan easy mustard chicken has a creamy mustard sauce, bacon and onions. Simple enough for weeknights, but special enough for company.
Ingredients and Substitutions
Chicken – 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.
Mustard – you will need both regular Dijon mustard and Grainy mustard for this recipe.
Pancetta – the pancetta bring a lovely salty note to this dish, so I highly recommend it. If you don’t have pancetta, you can substitute bacon.
Serving Suggestion
This dish would be perfect with some creamy mashed potatoes, as the gravy is delicious. The mustard sauce is also well suited to serve with pasta.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
Get the Recipe: Mustard Chicken
Ingredients
- 8 bone-in/skin-on chicken thighs, or breasts/drumsticks or mixture
Chicken Marinade:
- 1/3 cup Dijon mustard
- 1/4 teaspoon paprika, sweet or smoked
- 1/4 teaspoon sea salt
- Freshly ground pepper
For the rest:
- 1/2 cup pancetta, diced (can use bacon)
- 1/2 cup onion, diced
- 1 teaspoon fresh thyme leaves, (or 1/2 tsp. dried)
- 3/4 cup white wine
- 2 Tablespoons grainy mustard
- 2-3 Tablespoons creme fraiche, or heavy cream
- Fresh thyme, for garnish
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
Adapted from David Lebovitz’s “My Paris Kitchen”
More Chicken Dinner Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
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.
This would be lovely with a cauliflower mash or a parsnip puree Kristi.
Loved the flavours I used turkey bacon and added a bit of chicken stock to make extra sauce for the pasta. Thanks for the recipe.
Thanks Beverly. So glad you enjoyed it :)
I made the chicken with mustard and it was delicious my husband really enjoyed it.I did not tell him i made it with mustard until after he had eaten it.
this is a keeper.
So glad you enjoyed it, Ammie and love your strategy of leaving out the mustard detail ;)
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 want to make this recipe as soon as possible, looks so good, what kind of white wine should I use? Thanks.
Hi Ellie! Any dry white wine will work – whatever you enjoy drinking :)
I just love all your recipes! Fresh, easy and just soo good!!
Thanks so much, Kim :)
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!!
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. :)
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.
SO glad you enjoyed it, Ashantea!
Thank you sooo much, Jennifer!!
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 :)))
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.
Just reading this make’s my mouth water. Making tonight!
Enjoy Ellie! (one of my favourites :)
My husband and I made this last weekend, so so so good and easy too.
So glad you enjoyed it, Christine! :)
Do you have a recommended mashed potatoes recipe, or will just any do?
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 :)
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!
So glad you enjoyed it, Stephanie :)