Weeknight Chicken – Poulet à la Moutarde

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French comfort, made weeknight-easy.

If you love a dinner that feels special but doesn’t take all night, this Poulet à la Moutarde is it. Tender chicken simmers in a creamy Dijon mustard sauce that’s savory, tangy, and just the right amount of rich.

It’s a classic French-inspired dish made totally weeknight-friendly, with simple ingredients and big flavor. Add a side of greens or roasted veggies, and don’t forget something to swipe through the sauce.

Weeknight Chicken - Poulet à la Moutarde

Servings

Ingredients

2 tbsp olive oil
2 boneless, skinless chicken breasts
1 tbsp butter
1 shallot, peeled and minced
2 garlic cloves, minced
1 bay leaf
1/2 cup white wine
1 cup chicken stock
1/4 cup heavy cream
2 tsp Dijon mustard
1/3 cup loosely packed parsley, chopped
Kosher Salt
Black pepper

Side Dish and for serving (optional)

24 oz boiled mini potatoes, sliced lengthwise

Instructions

In a cast-iron or heavy-bottomed pan, heat olive oil over medium-high heat.
Season chicken with a pinch of Kosher salt on both sides.
Once the pan is very hot, add the chicken and cook for 6–8 minutes on each side until the skin is golden and slightly crisp.
Use tongs to remove the chicken from the skillet, then add the sliced, boiled mini potatoes to the hot pan to brown. Add more olive oil if needed. Season the potatoes with Kosher salt and pepper. Once browned, remove potatoes from the skillet.
Add a tablespoon of butter. When the butter is bubbling, add shallots, garlic and sauté for about 3 minutes softened.
Add the chicken back into the pan and pour in the wine. Scrape any bits from the bottom of the pan to add extra flavor to the sauce. Reduce the wine until there is less than half remaining in the skillet.
Add the bay leaf and chicken stock and reduce to half.
Remove the chicken and set it aside.
Lower the heat, add the cream, and stir in the mustard. Simmer for about 5-8 minutes until the sauce thickens slightly. Taste and season with salt and pepper, then stir in the chopped parsley.
Plate the chicken, spoon the sauce over the top, and serve with the potatoes or a fresh salad, along with our 2026 Vinaigrette.