French Mustard Chicken
Elegant yet wonderfully simple, this French-inspired dish is a true crowd-pleaser. Tender chicken is brushed with a savory mustard coating that locks in flavor and creates a golden, flavorful crust as it bakes. With just a handful of ingredients, it delivers that perfect balance of rustic comfort and refined sophistication that French cooking is known for. Whether you’re hosting friends, planning a cozy family dinner, or just want to elevate your weeknight routine, this mustard-baked chicken is destined to become a go-to favorite at your table.ription
Prep Time
45 mins (30 min rest)
Cook Time
30 mins
Total Time
1 hour 15 mins
Course
Dinner
Cuisine
French
Servings
6 Servings
Equipment
Roasting pan or baking dish
Wire rack
Gravy pan or shallow pot
Ingredients
1 whole chicken (cut into 8 pieces)
1 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons butter (melted)
1 teaspoon Worcestershire sauce
2 teaspoons rosemary
1/4 teaspoon dried cumin
1 tablespoon mustard seeds
2 tablespoons dijon mustard
1/2 cup chicken broth
Instructions
Place the chicken pieces in a large bowl and sprinkle generously with salt and pepper. Set aside.
In a small bowl, whisk together the olive oil, melted butter, Worcestershire sauce, rosemary, mustard seeds, cumin, and Dijon mustard until smooth and fragrant.
Pour the mustard mixture over the chicken, turning to coat each piece evenly. Cover and let the chicken marinate for at least 30 minutes to soak up the flavors.
Place a wire rack inside a roasting pan and arrange the chicken pieces in a single layer. Preheat the oven to broil on medium and allow it to heat for 10 minutes.
Broil the chicken on the top rack for 5 minutes, then flip and broil the other side for another 5 minutes. Remove from the oven.
Reduce the oven to 425°F bake. Flip the chicken back over and carefully drain off excess fat from the pan. Pour chicken broth directly into the roasting pan, basting the chicken with the juices. Place the pan on the middle rack and bake for about 25 minutes, or until the chicken reaches an internal temperature of 175°F, basting occasionally for extra flavor.
Remove the chicken from the oven and transfer to a serving plate. Pour the pan juices into a small saucepan with a pinch of flour and simmer on the stovetop until slightly thickened into a rich, savory gravy.
Spoon the mustard gravy over the crispy, golden chicken and serve hot. Pairs beautifully with roasted vegetables, a crisp salad, or warm crusty bread.
