French Mustard Chicken Breasts (Poulet à la Moutarde Française)

French Mustard Chicken Breasts (Poulet à la Moutarde Française)

6 servings
This French Mustard Chicken Breasts recipe will make you feel like a fancy chef, but it comes together quickly and can be prepped in advance. You'll want to eat the luxurious mustard sauce like it's soup!

Ingredients

  • skinless boneless chicken breasts

    4 medium-size breasts

    2 lb
  • garlic salt

    use 2 teaspoons if you have 2 pounds of chicken breasts

    1 ½ tsp
  • Herbes de Provence
    1 tsp
  • all-purpose flour
    2 tsp
  • granulated sugar
    1 tsp
  • ground black pepper
    ½ tsp
  • butter
    2 tbsp
  • extra virgin olive oil
    1 tbsp
  • shallot

    1 medium, about ½ of a medium size shallot

    2 tbsp
  • garlic

    finely minced

    2 clove
  • dry white wine
    ½ c
  • chicken broth
    1 ½ c
  • bay leaf
    2 medium
  • heavy cream
    ¾ c
  • grainy Dijon mustard

    I like Maille

    2 tbsp
  • corn starch
    2 tsp
  • fresh dill

    for garnish)

Directions

For the chicken:

  1. 1

    Combine the garlic salt, Herbs de Provence, flour, sugar and pepper in a small bowl and stir to combine. Set aside.

  2. 2

    Cut the chicken breasts in half horizontally. To do this, lay the breasts out on a work surface, then place your nondominant hand on the top and slice horizontally halfway through the meat (to create two thin cutlets) with your dominant hand. Lay the chicken breasts out in a single layer on the work surface and sprinkle on both sides with the garlic salt mixture.

  3. 3

    In a large cast iron, heavy-duty skillet or shallow braiser, melt the butter with the olive oil over medium heat until starting to sizzle a bit,

  4. 4

    Add the chicken breasts, smooth sides down and cook for 4-6 minutes or until the underside is golden (if the breasts are thicker go for 5-6 minutes if thin, 4-5 is good). Flip the breasts to the opposite side and cook for another 1 minute. (The chicken will not be completely cooked at this time but will finish cooking later.) Transfer to a clean plate and cover loosely with foil.

For the mustard cream sauce:

  1. 1

    Add the chopped shallots to the pan and sauté over medium-low heat for 1-2 minutes until softened and fragrant. Add the garlic and sauté for another 30 seconds. Add the wine and increase the heat to medium-high, stirring frequently and scraping any brown bits from the bottom of the pan. Cook at a rapid boil or until most of the wine has evaporated.

  2. 2

    Add the chicken broth and bay leaves and bring the mixture to a steady low boil. Cook, uncovered for 8 minutes.

  3. 3

    While the broth is cooking, combine the cream, mustard and cornstarch and stir vigorously with a fork until nice and smooth.

  4. 4

    This step is totally optional, but if you like a really smooth sauce, you can strain it through a fine mesh strainer at this point, pushing on the solids until all the liquid is removed. Discard the solids, return the sauce to the pan and bring it to a boil then proceed as directed.

  5. 5

    Add the cream mixture to the simmering sauce and any juice that has accumulated on the plate with the chicken. Stir until well combined. Bring back to a boil then reduce to a slow simmer over low heat. Cook for 2 minutes, stirring frequently. Remove the bay leaves and discard them. Taste and add additional salt and pepper, if needed.

  6. 6

    Add the chicken back to the pan, cover the pan tightly and turn off the heat. Allow the chicken to sit, undisturbed for 5 minutes. Serve the chicken, drizzled with the sauce and pass extra at the table. Garnish with fresh dill sprigs, thyme leaves or finely chopped rosemary. Enjoy!

French Mustard Chicken Breasts (Poulet à la Moutarde Française)

French Mustard Chicken Breasts (Poulet à la Moutarde Française)

45 min6 servings360 cal

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About this Recipe

Indulge in Classic French Flavors with French Mustard Chicken Breasts (Poulet à la Moutarde Française)

Elevate your weeknight dinner with our exquisite French Mustard Chicken Breasts, also known as Poulet à la Moutarde Française. This recipe brings the elegance of French cuisine right to your kitchen, making you feel like a gourmet chef without hours of effort. What makes this dish truly special is the incredibly rich and luxurious mustard sauce – so divine, you'll be tempted to eat it with a spoon!

Our French Mustard Chicken is designed for both flavor and convenience. The boneless, skinless chicken breasts cook up tender and juicy, perfectly complementing the vibrant, creamy sauce. We achieve this depth of flavor using classic French ingredients like shallots, garlic, dry white wine, and the star of the show: grainy Dijon mustard. A touch of Herbes de Provence adds that authentic aromatic touch.

Tips for Perfect Poulet à la Moutarde Française:

  • Even Cooking: For beautifully tender and evenly cooked chicken breasts, consider lightly pounding them to a uniform thickness before searing. This ensures they cook through at the same rate, keeping them moist.
  • Herb Power: While Herbes de Provence gives an authentic French flair, feel free to substitute with Italian seasoning if that's what you have on hand. For a fresh finish, garnish generously with fresh dill, thyme, or rosemary.
  • Sauce Perfection: The grainy Dijon mustard is key to the sauce's unique texture and tangy kick. Don't skimp on quality here! The combination of chicken broth, heavy cream, and a touch of cornstarch creates a velvety consistency that clings beautifully to the chicken.

This delightful French Mustard Chicken Breasts recipe is not only quick to prepare, with a total time of just 45 minutes, but it also tastes fantastic when made ahead. Serve this elegant main course with simple sides like fluffy rice, creamy mashed potatoes, al dente pasta, or steamed green beans to soak up every last drop of that incredible creamy mustard sauce.

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