Poulet à la Moutarde- Chicken in Mustard Sauce

If you love cozy, classic French-inspired dinners that feel a little fancy but are secretly very easy, this Poulet à la Moutarde (chicken in creamy Dijon mustard sauce) is going to be your new go-to.  Tender chicken breasts are marinated in Dijon and herbs, then finished in a silky mustard cream sauce with garlic, a splash of white wine, and golden baby potatoes, all baked together in one pan. It’s a simple, comforting meal that looks impressive on the table, but comes together easily enough for a busy weeknight at home.  

With Valentine’s Day coming up, this would be a perfect dinner to prepare.  I know that in our house, we don’t like going out on holidays, especially on Valentine’s Day, so we typically stay in.  I’m always looking for ways to make good food feel and look fancy, but easy to make.  This is that dish!  If you and your loved one are staying in this year, consider making this simple French-inspired dish!  I promise it will feel special and taste delicious.  

Ingredients for Poulet à la Moutarde:

Chicken Breasts

2 chicken breasts, cut in half horizontally. So you end up with 4 breasts. I like to use skinless chicken breasts, but if you like the skin on, that will work in the recipe just fine.  If you are only cooking for 2 people, then you could use one chicken breast.  This also works with chicken thighs.  

Baby Potatoes

1.5 lb bag of Baby potatoes.  Baby gold or baby red potatoes are perfect in this recipe.  I sometimes find a bag with a mix of both kinds of potatoes, which I really like.  You need to cut the potatoes in half or even quarter them if they are really big.  

Chicken marinade

Dijon Mustard

1/4 cup Dijon mustard.  I usually use the brand Grey Poupon, but I also like Maille.  Since this is the star ingredient of the dish, be sure it’s high-quality and that you like the taste.  There are all types of mustard out there.  Sometimes I like to add a little bit of whole grain mustard just for the texture.  

Dried Thyme

1 teaspoon of dried thyme.

Salt

1/2 teaspoon of Salt.  I always use Kosher salt.  

Black Pepper

1/4 teaspoon of Black Pepper.  I prefer freshly ground pepper.

Paprika

1/2 teaspoon of Paprika.  

Sauce

Olive Oil

1 tablespoon of olive oil.  I like to use extra virgin olive oil.

Butter

2 tablespoons of butter.  Unsalted butter is always recommended when cooking, but I don’t follow that rule.  So I typically use salted butter.  

Fresh Garlic

3 whole garlic cloves.  Finely minced.  

White Wine

1/4 cup white wine.  A crisp, dry white wine is best.  Chardonnay, Pinot Gris, or Chablis.  Always remember, when cooking with wine, it should be good enough to drink.   You can also substitute chicken stock 

Dijon Mustard

1/4 cup Dijon mustard. 

Heavy Cream

1/2 cup heavy cream.  Heavy cream can also be called heavy whipping cream; this is the same thing.  I don’t recommend using milk or half-and-half because they won’t thicken into a creamy sauce.

Parsley

Fresh flat-leaf parsley for garnish.  I like to sprinkle some chopped parsley over the dish once it comes out of the oven before serving.  Fresh herbs add color and a pop of freshness to the dish.  

STEP-BY-STEP INSTRUCTIONS

STEP 1- Prep and marinate the chicken

Slice the chicken breasts in half horizontally so you end up with four thin pieces.  In a bowl, mix the Dijon mustard, dried thyme, salt, pepper, and paprika.  Rub the mixture all over the chicken and set it aside to marinate for about 15-30 minutes while you prep everything else.  

STEP 2-  Preheat the oven

Preheat your oven to 350°F so it’s ready once the pan goes in.  

STEP 3- Par-cook the baby potatoes

Place the baby potatoes in a bowl and cover them with very hot water.  Let them soak for about 10-15 minutes to jump-start the cooking and help them soften before browning.  

STEP 4-  Prep your sauce ingredients

While the potatoes soak, finely mince the garlic and measure out the white wine and heavy cream.  This makes the cooking process much smoother once everything starts happening in the pan.  

STEP 5-  Cut and season the potatoes

Drain the potatoes and cut them in half or quarters, depending on their size.  You don’t need to use the whole bag, just enough to comfortably fit in your pan.  Toss the potatoes with olive oil, salt, and pepper.  

STEP 6-  Brown the potatoes

Heat a cast-iron or stainless steel skillet over medium heat.  Once you have a hot pan, add the potatoes and cook them until golden brown on both sides.  Once nicely browned, transfer them to a plate and set aside.  

STEP 7- Sear the chicken

In the same pan, add a little olive oil and sear the marinated chicken for about 3-4 minutes per side, just until golden.  The chicken does not need to be cooked through at this point.  Remove the chicken and place it on the plate with the potatoes.  If you are using chicken with the skin on, be sure to put it in the pan skin-side down and cook until the chicken browns.  This is the best way to get crispy skin.  

STEP 8-  Start the sauce and deglaze the pan

Add the butter and minced garlic to the pan.  Cook for about 30 seconds, just until fragrant, then pour in the white wine.  Use a spoon or spatula to scrape up all the flavorful browned bits from the bottom of the pan.

STEP 9-  Make the creamy Dijon sauce

Whisk in the Dijon mustard and heavy cream.  Let the sauce simmer briefly until it starts to thicken slightly and looks smooth and creamy.  

STEP 10-  Add everything back to the pan

Return the chicken and potatoes to the skillet, nestling them into the sauce so everything is coated.  

STEP 11-  Bake until finished

Cover the pan with a lid or foil and transfer it to the oven.  Bake for about 15 minutes, or until the chicken is fully cooked and the potatoes are tender.  

STEP 12-  Finish and serve

Remove the pan from the oven, sprinkle with fresh flat-leaf parsley, and serve your Poulet à la Moutarde straight from the skillet while it’s warm and creamy.  

Whether you’re planning a cozy weeknight meal or hosting a small dinner party, this classic French recipe is a delicious way to bring a little French food to your table without any stress.  Made with simple ingredients, this easy French dish proves that a simple dish can still feel special!  Especially when it’s finished in a rich, creamy mustard sauce.  Serve it with some warm, crusty bread to soak up every last drop, add a side of fresh green vegetables like green beans, and you’ve got a truly delicious recipe that’s perfect for any occasion.  

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Lemon Herb Chicken Sheet Pan Dinner