If I had to pick one recipe that embodies the spirit of simple, family-style French bistro cooking, this might be it. It’s unpretentious, deeply flavorful, and comes together with ingredients you likely have on hand. The combination of tangy Dijon mustard, creamy crème fraîche, and aromatic white wine creates a sauce that is both robust and comforting. My French friend’s maman taught me this, and it has been a weeknight hero in my kitchen ever since.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 min | 40 min | 50 min | 4-6 | Bistro-level easy |
Why You’ll Love This Recipe
- Incredibly easy and fast: It’s a one-pan wonder that feels far more complex than it is.
- The sauce is addictive: Tangy, creamy, and packed with flavor.
- Family-friendly crowd-pleaser: Even picky eaters love the savory, not-too-spicy mustard sauce.
- The ultimate comfort food: It’s cozy, satisfying, and utterly dependable.
Grab These
- 6-8 chicken thighs (bone-in, skin-on)
- Salt and black pepper
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine
- ½ cup chicken stock
- ¼ cup whole-grain mustard
- ¼ cup Dijon mustard
- ½ cup crème fraîche or heavy cream
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
Let’s Make It
Preheat your oven to 375°F (190°C). Pat the chicken thighs dry and season them generously with salt and pepper.
Heat the oil in a large, oven-safe skillet over medium-high heat. Place the chicken in the pan skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 2 minutes. Remove the chicken to a plate.
Reduce the heat to medium. Add the shallots to the skillet and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds more.
Pour in the white wine and chicken stock, scraping up all the delicious browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Whisk in both mustards, the crème fraîche, and the thyme until you have a smooth, creamy sauce.
Nestle the chicken thighs back into the skillet, skin-side up, so they are partially submerged in the sauce.
Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through and the sauce is bubbly.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 480 kcal |
| Protein | 32g |
| Carbohydrates | 6g |
| Fat | 35g |
| *Note: | Values are estimates |
Variations & Add-Ins
- With Bacon: Cook 4 slices of chopped bacon first, then cook the chicken in the bacon fat.
- With Mushrooms: Sauté ½ lb of sliced mushrooms after removing the chicken.
- With Tarragon: Swap the thyme for fresh tarragon for a different classic French flavor.
Serving Ideas
- The Only Way: Serve with plenty of egg noodles, mashed potatoes, or rice to soak up the incredible sauce.
- With a Veggie: Steamed green beans or broccoli are perfect on the side.
- A Crisp Salad: A simple green salad cuts through the richness.
Storage & Reheating
- Storage: Keeps well in the fridge for up to 3 days.
- Reheating: Reheat gently in a covered saucepan on the stovetop, adding a splash of water or stock if the sauce has thickened too much.
My Two Cents
- Pro-Tip: Using a combination of whole-grain and Dijon mustard gives you the best of both worlds—texture and a smooth, sharp tang. Don’t boil the sauce aggressively after adding the mustards, as it can make them bitter.
You Asked, I’m Answering
Q: Can I use chicken breasts?
A: You can, but they won’t be as juicy. If using breasts, reduce the oven time to 15-20 minutes and check for doneness (165°F / 74°C).
Q: My sauce is too thin!
A: Remove the chicken and simmer the sauce on the stovetop for a few minutes to reduce and thicken it.