One-Pan French Mustard Chicken (Poulet à la Moutarde)
15min
25min
4
450
Chef's Note
Because the afternoon 'goûter' satisfies your children's sweet cravings with a structured, satisfying snack at 4:00 PM, they will arrive at the dinner table genuinely hungry for savory, nutrient-dense meals. This classic French mustard chicken balances that afternoon sweetness perfectly, offering rich, savory flavors that kids love to mop up with leftover baguette!
Tags
Ingredients
1.5 lbs Boneless, skin-on chicken thighs
to taste Salt and freshly ground black pepper
1 tbsp Olive oil
1 tbsp Unsalted butter
2 medium Shallots, finely minced
2 cloves Garlic cloves, minced
1/2 cup Dry white wine (or chicken broth)
1/2 cup Low-sodium chicken stock
3 tbsp Dijon mustard
1 tbsp Whole grain mustard
1/2 cup Crème fraîche
1 tbsp Fresh tarragon, chopped
12 oz French green beans (haricots verts), trimmed
Instructions
- 1
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- 2
Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown and crispy, about 6 to 8 minutes. Flip and cook for another 4 to 5 minutes. Transfer chicken to a plate and set aside.
- 3
Reduce the heat to medium. Add the minced shallots to the same pan with the chicken drippings and sauté until soft and translucent, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 4
Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. Simmer until the liquid is reduced by half, about 3 minutes.
- 5
Stir in the chicken stock, Dijon mustard, and whole grain mustard until well combined.
- 6
Return the chicken and any accumulated juices back to the skillet. Reduce heat to medium-low, cover, and simmer for 8 to 10 minutes, or until the chicken is cooked through and registers 165°F on a meat thermometer.
- 7
Remove the skillet from the heat. Gently stir in the crème fraîche and chopped tarragon until a smooth, rich sauce forms. Do not boil after adding the crème fraîche to prevent splitting.
- 8
While the chicken finishes cooking, steam the haricots verts for 4 to 5 minutes until tender-crisp.
- 9
Serve the chicken hot, spooning the luxurious mustard sauce over the top, alongside the steamed green beans and some crusty French baguette to mop up the remaining sauce.
Nutrition Information (per serving)
450
32g
6g
31g
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