Creamy French Mustard Chicken

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This Creamy French Mustard Chicken is made from tender chicken thighs cooked in a sauce made from shallots, leeks, carrot, cream, garlic and Dijon mustard.

Skillet with creamy chicken and vegetables, served with mashed sweet potatoes in a bowl and green beans on a plate.

It's amazing how a few everyday ingredients can be turned into an impressive restaurant-style meal at home. This Creamy French Mustard Chicken is made from tender chicken thighs in a rich, creamy mustard sauce served on smooth parmesan mash. Comfort food at its best. It feels fancy enough for a special dinner, but is actually super easy to make. If this has piqued your interest, you might also want to check out our Southern Creamy Chicken.

Ingredient notes:

Assorted fresh vegetables, a pack of chicken breasts, green beans, condiments, packaged potatoes, parmesan, and herbs arranged on a wooden surface.

Chicken thighs: Boneless chicken thighs stay tender and juicy while baking and are perfect for soaking up the creamy sauce.
Dijon mustard: Adds a delicious tang and depth of flavour to the creamy sauce without overpowering the dish.
Parmesan: Stirred through the potato and kumara mash, it adds a lovely savoury flavour and makes the mash even more delicious!

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Add the potatoes and kumara to a large pot of salted water. Bring to the boil and cook until tender. Drain well, then return to the pot over a low heat for 1-2 minutes to remove any excess moisture. Mash the potatoes and kūmara with the parmesan, butter and milk. Season to taste with salt and pepper. Cover and keep warm.

Boiled potatoes and carrots, topped with a pat of butter and grated cheese, are placed in a metal mixing bowl on a wooden surface.

Four pieces of chicken are searing in a skillet, lightly browned and seasoned with pepper, with some visible oil and steam rising.

Meanwhile, preheat the oven to 180°C fan bake. In a large ovenproof casserole dish, heat the olive oil over a medium-high heat. Season the chicken thighs with salt and pepper, then brown on both sides. Remove from the dish and set aside.

Sliced leeks and onions are sautéing in a white pan, with visible steam rising from the vegetables.

Diced carrots, sliced leeks, and onions are being sautéed together in a large white pan.

Add the leek and shallots to the dish along with ¼ cup water. Scrape up any browned bits from the bottom of the pan and cook until the leek begins to soften - about 5 minutes. Add the carrots, dried herbs and garlic. Cook, stirring, for a few minutes until softened and fragrant.

Chopped carrots, leeks, and onions simmer in a pot as cream is being poured in, creating a hearty vegetable soup.

Four seasoned chicken thighs simmer in a creamy sauce with chopped leeks and carrots in a white pan on a stovetop.

Dissolve the stock cube in the boiling water, then pour into the dish. Stir in the Dijon mustard and cream until combined. Season the sauce to taste with salt and pepper. Return the chicken and any resting juices to the dish, nestling the pieces into the sauce.

Four pieces of seasoned chicken simmer in a creamy sauce with chopped vegetables in a large skillet.

Four browned chicken thighs simmer in a creamy sauce with diced carrots and herbs in a skillet. A spoon lifts one piece of chicken from the pan.

Cover with a lid and bake for 15 minutes. Remove the lid and bake for a further 15-20 minutes, or until the chicken is golden and cooked through and the sauce has reduced to a thick, creamy consistency. Serve the creamy French chicken on top of the parmesan mash with steamed green beans on the side.

Chicken with creamy vegetable sauce served over mashed sweet potatoes, accompanied by green beans on a white plate, with a fork and green napkin in the background.

Recipe FAQs:

Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast, but keep in mind it can dry out more easily. Chicken thighs are recommended as they stay lovely and tender during baking.

Can I make the parmesan mash ahead of time?

Yes, the mash can be made ahead and gently reheated before serving. You may need to add a splash of milk to loosen it.

What can I serve with creamy French mustard chicken?

Steamed green beans are a great option for something fresh and simple. Crusty bread is also delicious for mopping up the creamy sauce.

Storage:

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop until piping hot.

Top tips:

I like to whip my mash in a stand mixer using the whisk attachment to get it extra smooth and fluffy, but a potato masher in the pot works perfectly too.
This dish is also delicious served with crusty bread to soak up all that creamy sauce.

Related Recipes:

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Creamy French Mustard Chicken

Yield: Serves 4

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 hour 20 minutes

This Creamy French Mustard Chicken is made from chicken thighs cooked in sauce made from shallots, leeks, carrot, cream, garlic and Dijon mustard.

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Ingredients

Parmesan Mash

700g Agria potatoes, peeled and chopped
1 large kumara, peeled and chopped
30g parmesan, grated
1 Tbsp butter
¼ cup milk

Creamy French Chicken

1 Tbsp olive oil
650g boneless chicken thighs
1 leek, sliced, washed and drained
2 shallots, finely sliced
2 carrots, peeled and finely diced
1 tsp dried mixed herbs
4 cloves garlic, crushed
1 chicken stock cube
150ml boiling water
2 Tbsp Dijon mustard
1 cup cream

To Serve

Steamed green beans

Instructions

Add the potatoes and kumara to a large pot of salted water. Bring to the boil and cook until tender. Drain well, then return to the pot over a low heat for 1-2 minutes to remove any excess moisture.
Mash the potatoes and kūmara with the parmesan, butter and milk. Season to taste with salt and pepper. Cover and keep warm.
Meanwhile, preheat the oven to 180°C fan bake.
In a large ovenproof casserole dish, heat the olive oil over a medium-high heat. Season the chicken thighs with salt and pepper, then brown on both sides. Remove from the dish and set aside.
Add the leek and shallots to the dish along with ¼ cup water. Scrape up any browned bits from the bottom of the pan and cook until the leek begins to soften - about 5 minutes.
Add the carrots, dried herbs and garlic. Cook, stirring, for a few minutes until softened and fragrant.
Dissolve the stock cube in the boiling water, then pour into the dish. Stir in the Dijon mustard and cream until combined. Season the sauce to taste with salt and pepper.
Return the chicken and any resting juices to the dish, nestling the pieces into the sauce.
Cover with a lid and bake for 15 minutes. Remove the lid and bake for a further 15-20 minutes, or until the chicken is golden and cooked through and the sauce has reduced to a thick, creamy consistency.
Serve the creamy French chicken on top of the parmesan mash with steamed green beans on the side.

Notes

I like to whip my mash in a stand mixer using the whisk attachment to get it extra smooth and fluffy, but a potato masher in the pot works perfectly too.
This dish is also delicious served with crusty bread to soak up all that creamy sauce.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 825Total Fat: 46gSaturated Fat: 22gUnsaturated Fat: 24gCholesterol: 296mgSodium: 771mgCarbohydrates: 51gFiber: 7gSugar: 8gProtein: 53g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya