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Mustard Chicken - the best mustard chicken recipe by David Lebovitz. Rich and crazy delicious mustard sauce with bacon and chicken thighs.
I have wanted to make this chicken with mustard recipe by David Lebovitz for a while.
It’s on the cover of My Paris Kitchen. Oh boy, am I glad that I finally tried it out. This mustard chicken is utterly scrumptious with pre-marinated chicken and doused in the rich and intense mustard sauce; it’s the best mustard chicken ever!
This recipe is every bit classic French. The chicken thighs are coated generously with the mustard mixture first before cooking, so every bite of the chicken is bursting with the amazing flavors.
I am usually not a fan of mustard but this recipe really got me rethink about mustard.
Make this recipe on a wide skillet, cast-iron skillet or Dutch oven. This is a substantial dish and feeds the entire family of at least 4-6. You can half the recipe if you have a small family. Enjoy!
Frequently Asked Questions
This recipe is only 437 calories per serving.
What To Serve With Mustard Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Mustard Chicken
Ingredients
- 1/2 cup Dijon mustard, plus 3 tablespoons
- 1/4 teaspoon smoked paprika
- 3 dashes ground black pepper
- 3/4 teaspoon salt
- 1 cup smoked thick-cut bacon, diced
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 teaspoon fresh thyme leaves
- 1 cup white wine
- 1 tablespoon whole mustard seeds
- 3 tablespoons heavy cream
- water, as needed
- chopped flat-leaf parsley , or chives for garnish
Instructions
- In a bowl, mix ½ cup of Dijon mustard with paprika, black pepper, and salt. Toss the chicken pieces in the mustard mixture, lifting the skin to rub some of the mixture underneath. Set aside.
- Add olive oil to the skillet and place the chicken pieces in a single layer over medium-high heat. Brown them well on one side, then flip and brown the other side. Transfer the chicken to a platter and discard the oil.
- Heat a skillet with a lid or a Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring frequently, until softened and slightly browned. Remove the bacon from the skillet and set aside, leaving about 1 tablespoon of bacon fat in the skillet and discarding the rest.
- Add the onion to the skillet and cook until soft and translucent. Stir in the thyme and cook for a couple of minutes before adding the chicken pieces. Pour in the wine, cover, and cook the chicken over low to medium heat, turning it a few times, until fully cooked, about 20 minutes.
- Stir in the remaining 3 tablespoons of Dijon mustard, mustard seeds or grainy mustard, and heavy cream into the skillet. Add water to thin the sauce and simmer briefly. Top the chicken with chopped parsley and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I wondered if I could fry the bacon i and onion n the chicken fat, instead of discarding the fat. Will it be a problem?
Up to you.
Hello there! I could have sworn I’ve been to this website before but after checking through some of the post I realized it’s new to me.
Anyhow, I’m definitely delighted I found it and I’ll be book-marking and checking back
often!
Extremely tasty! This dish is now on our meal rotation at home :)
Do you know if this would work if it were baked in the oven? I want to cook this for guests and I don’t have enough room on my cooktop to double the recipe. Thanks!