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- 4 chicken thighs, bone-in and skin-on - 2 tablespoons Dijon mustard - 1 tablespoon whole grain mustard - 3 cloves garlic, finely minced - 1 tablespoon honey - 1 tablespoon extra virgin olive oil - 1/2 cup low-sodium chicken broth - 1 teaspoon fresh thyme leaves - 1/2 teaspoon sea salt - 1/4 teaspoon freshly cracked black pepper - Fresh parsley, chopped {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This helps the chicken cook evenly. While the oven warms up, take your chicken thighs out. Pat them dry with paper towels. This step is key for crispy skin. Place the chicken in a large baking dish, skin-side up. In a medium bowl, mix two tablespoons of Dijon mustard and one tablespoon of whole grain mustard. Add three cloves of minced garlic and one tablespoon of honey. Then, pour in one tablespoon of olive oil. Toss in one teaspoon of fresh thyme leaves, half a teaspoon of sea salt, and a quarter teaspoon of black pepper. Whisk this mixture until smooth. This blend adds great flavor to your chicken. Now, use a brush or your hands to coat each chicken thigh with the mustard mixture. Make sure to cover every part well. Next, pour half a cup of chicken broth into the bottom of the dish. This keeps the chicken moist. Place the dish in the oven and bake for 35 to 40 minutes. Check that the chicken skin turns golden brown. Use a meat thermometer to ensure it hits 165°F (75°C). After cooking, let the chicken rest for five minutes. This helps keep it juicy. Finish with chopped parsley for a fresh touch before serving. To get crispy chicken skin, start by patting the chicken thighs dry. Moisture makes the skin soggy. Next, coat the skin with the mustard mixture. Use a brush for even coverage. Bake the chicken skin-side up in a hot oven. This helps the skin crisp up nicely. Juiciness is key for great chicken. Use bone-in, skin-on thighs for the best flavor. The bones keep the meat moist as it cooks. Also, pour chicken broth into the baking dish. This adds steam and moisture. Let the chicken rest after baking. This step helps the juices stay inside. Avoid cooking chicken straight from the fridge. Always let it sit at room temperature for 15 minutes. This helps it cook evenly. Don’t skip the drying step; it’s crucial for crispy skin. Lastly, always check the internal temperature. Chicken should reach 165°F to be safe to eat. Pro Tips Dry the Chicken: Patting the chicken thighs dry before applying the mustard mixture ensures the skin gets crispy during baking. Use a Meat Thermometer: To guarantee perfect doneness, check the internal temperature of the chicken; it should reach 165°F (75°C). Let it Rest: Allow the chicken to rest for about 5 minutes after baking to let the juices redistribute for maximum juiciness. Garnish with Fresh Herbs: Sprinkling freshly chopped parsley not only adds color but also enhances the flavor profile of the dish. {{image_4}} You can switch up your mustards for fun flavors. Dijon mustard adds a sharp taste. Whole grain mustard brings a nice crunch and texture. If you want something spicy, try hot English mustard. For a sweet kick, honey mustard fits perfectly. Each type of mustard changes the dish's flavor profile, making it unique. Herbs and spices make your chicken even better. Fresh thyme adds a nice earthy flavor. You can also use rosemary for a strong, fragrant taste. Add a pinch of paprika for a little heat. If you like garlic, try adding more minced garlic to boost the flavor. Mix and match to find your favorite blend! Pair your French mustard chicken with delicious sides. Roasted vegetables like carrots and Brussels sprouts complement the dish well. A light salad with greens and a tangy vinaigrette adds freshness. Creamy mashed potatoes or fluffy rice can soak up the sauce, creating a rich meal. Choose your sides based on what you love! Once your French Mustard Chicken is cool, store it in an airtight container. Place it in the fridge. It will last for about 3 to 4 days. Make sure the chicken is fully cooled before sealing. This helps avoid condensation, which can ruin the texture. If you want to keep it longer, freezing is a great option. Wrap each piece of chicken tightly in plastic wrap. Place the wrapped chicken in a freezer-safe bag. It can stay fresh for up to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheating chicken can be tricky. To keep it juicy, use the oven. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 15 to 20 minutes. Check that the internal temperature reaches 165°F (75°C) before serving. Enjoy your tasty leftovers! You can use yellow mustard if you want a milder taste. Whole grain mustard also works well. If you like a little spice, try spicy brown mustard. Each option gives a different flavor, but they all taste great in this recipe. Experiment to find what you like best. Check the chicken's internal temperature with a meat thermometer. It should read 165°F (75°C). Look for golden brown skin and juices that run clear. If the juices are pink, it needs more cooking. Letting it rest for five minutes after baking helps keep it juicy. Yes, you can use boneless chicken thighs or breasts. The cooking time may change, so check for doneness earlier. Boneless chicken cooks faster. Just ensure the internal temperature reaches 165°F (75°C). The mustard sauce will still flavor the chicken beautifully. This article guides you through making French mustard chicken, from key ingredients to cooking tips. You learned how to create a savory mustard mixture and achieve that perfect crispy skin. Remember, choosing the right mustard can change the dish's flavor. Always watch the chicken's doneness for juicy meat. With these tips and tricks, you can avoid common mistakes. Store leftovers properly to enjoy your meal later. Dive into this recipe, experiment, and make it your own. Happy cooking!

French Mustard Chicken Delight

A flavorful chicken dish coated in a delicious mustard mixture, baked to perfection.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine French
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs chicken, bone-in and skin-on
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 3 cloves garlic, finely minced
  • 1 tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon freshly cracked black pepper
  • 0.5 cup low-sodium chicken broth
  • to taste fresh parsley, chopped, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) to ensure an even cooking temperature.
  • In a medium mixing bowl, combine the Dijon mustard, whole grain mustard, minced garlic, honey, olive oil, thyme, salt, and black pepper. Whisk until the mixture is smooth and well integrated.
  • Pat the chicken thighs dry with paper towels to remove excess moisture. This step is crucial for achieving crispy skin during baking.
  • Arrange the chicken thighs in a large baking dish, placing them skin-side up. Using a brush or your hands, generously coat the chicken with the prepared mustard mixture, making sure each thigh is thoroughly covered.
  • Carefully pour the chicken broth into the bottom of the baking dish. This will help maintain moisture during the cooking process, resulting in tender chicken.
  • Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the chicken skin is beautifully golden brown and the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
  • Once the chicken is cooked to perfection, remove it from the oven and allow it to rest for about 5 minutes. This resting period allows the juices to redistribute, ensuring juicy chicken.
  • Finish the dish with a sprinkle of freshly chopped parsley for a pop of color and added freshness before serving.

Notes

Serve with roasted vegetables or a light salad for a complete meal.
Keyword baked, chicken, mustard