French Chicken with Creamy Mustard-White Wine Sauce

French Chicken with Creamy Mustard-White Wine Sauce

Oh, la la! This French Chicken with Creamy Mustard-White Wine Sauce is one of those recipes that will make you fall in love with chicken all over again.

There’s really no better way to convey how much you care for your loved ones than showering them with a delicious home-cooked meal — and this recipe is the perfect way to show your spouse, partner, best friends or your parents just how much you really love them. It shows that you’d take the time and effort for them any night of the week. 

This chicken is one of those simple weeknight dishes that will blow you and your lover away! The creamy mustard sauce is out of control, knock your socks off good. In fact, I grabbed a spoon after we ate and just went to town on the rest of the pan sauce. No shame here!

French Chicken with Creamy Mustard-White Wine Sauce

This French Chicken with Creamy Mustard-White Wine Sauce is also a great dish for the holiday season to impress your guests (you’ll just have to make a lot more of it). It’s just fancy enough but simple to create — and a total crowd pleaser! 

So grab a bottle of white wine, pour yourself a glass and make your lover or friend a fabulous meal and tell them how much you care about them. Eat, laugh, enjoy and be happy!

French Chicken with Creamy Mustard-White Wine Sauce

For more recipes paired perfectly with a glass of wine, check out this recipe round-up

French Creamy Dijon and White Wine Chicken

french chicken with creamy mustard-white wine sauce
Serves: 2 people
4.91 from 10 votes


For Chicken:

  • 2 lbs. bone-in, skin-on chicken pieces (you can use a combination of thighs, breasts, or legs here)
  • 1.5 tsp kosher salt
  • 1/2 tsp fresh cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp ghee (you can sub butter)
  • 1/4 cup diced shallot
  • 2 cloves thinly sliced garlic
  • 1 tbsp grainy mustard
  • 2 tbsp dijon mustard
  • 1/2 cup dry white wine (I used a sauvignon blanc)
  • 1/2 cup low-sodium chicken broth
  • 2 tsp fresh thyme leaves
  • 1/2 cup nutpods original dairy-free creamer (you can sub heavy creamer if not whole30)

For Cauliflower Puree:

  • 1 head large head of cauliflower cut into florets (about 4 cups florets)
  • 1 cup low-sodium chicken broth
  • 1/2 cup nutpods original dairy-free creamer (or more if needed)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp fresh thyme leaves


Make the Chicken:

  • Preheat oven to 375 degrees.
  • Pat dry chicken pieces and season all over with kosher salt and pepper.
  • Heat olive oil in a cast iron (or oven-safe) skillet over medium-high heat. When hot, add the chicken skin-side down and cook until golden brown, 3 to 4 minutes per side. Set browned chicken aside on a plate (it doesn't need to be cooked through, as it will finish cooking later).
  • Discard excess fat from the skillet and reduce the heat to medium. Add the ghee and let melt. Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute, being careful not to burn.
  • Add grainy mustard and dijon mustard. Stir to combine with shallots and garlic. While whisking, slowly stir in the white wine and bring to a simmer. Let cook, simmering until the white wine has reduced just a bit, about 2 to 3 minutes.
  • Stir in the chicken broth and whisk until well combined. Nestle the browned chicken pieces into the sauce and sprinkle with the thyme.
  • Place into oven and bake until chicken is just cooked through, about 10 minutes.
  • Remove from the oven and stir in the creamer. Place back into the oven and let cook for 5 more minutes, or until the sauce has combined and flavors have melded.

For the Cauliflower Puree:

  • Meanwhile, while the chicken is cooking, add cauliflower florets into a saucepan with chicken broth, creamer, salt, pepper and thyme. Bring to a boil. Once boiling, reduce to a simmer, cover and cook until cauliflower is fork-tender, about 10-15 minutes.
  • Once tender, pour all contents in the saucepan into a food processor or blender and blend until smooth (if you need more liquid, add a few splashes more of the creamer to the blender). Blend until smooth.

Serve the dish:

  • Serve the chicken alongside the cauliflower puree and garnish with thyme leaves, if desired. Enjoy!


  • Reply
    March 14, 2022 at 3:30 pm

    When does the cream get added to the chicken sauce?

    • Reply
      March 14, 2022 at 10:00 pm

      Hi There!! it’s in the recipe– its when you remove the chicken from the oven:)

  • Reply
    Char Fulleman
    February 11, 2022 at 4:17 am

    5 stars
    WOW!!! This dish was absolutely phenomenal! When I took my first bite, I was absolutely speechless! The sauce is insane. So silky, decadent, and rich! My husband and I barely spoke during dinner because we were enjoying it so much. I can’t wait to make this dish again! I skipped the cauliflower mash and we ate the chicken with sautéed baby broccoli and bread which we could not stop dredging into the sauce. This was a restaurant-quality meal and very easy to make on a weeknight!

  • Reply
    Leesa Wachsman
    April 21, 2021 at 12:31 am

    5 stars
    Oh my this recipe was delicious. The only thing I did different was I used 1/4 cup. chicken broth and a Tablespoon of Cornstarch to thicken the sauce up some. Will definitely make this again!

  • Reply
    April 4, 2021 at 4:54 pm

    5 stars
    I made this for Easter and my family (parents and sister) loved it! I served it with the mushroom risotto. I never got that many compliments on a meal! Easy to make, delicious and a crowd pleaser. What more do you need? 😃 Thank you@! 👋🏼 From France

    • Reply
      April 5, 2021 at 1:08 pm

      yay!!! I am so glad!

  • Reply
    February 25, 2021 at 2:14 am

    5 stars
    I’ve made this twice in one month. Absolutely love it and I generally don’t like mustard. Buuuuut I trust Alex! 💗

  • Reply
    February 19, 2021 at 1:44 am

    5 stars
    After following you on Instagram for way too long before ever making a recipe, this was the very first one! It turned out so well and was super delicious. It definitely made me feel transported back to France while I was eating it.

  • Reply
    February 16, 2021 at 4:17 am

    5 stars
    So good! My only concern was it took much longer for my chicken to cook, probably the size! Also is the sauce supposed to be thicker? Mine was pretty thin (very tasty!) just looked thinner than pictured!! Loveeeee your recipes and IG page!!!

  • Reply
    February 4, 2021 at 2:17 pm

    5 stars
    I’ve made this twice and both times it was absolutely amazing!

  • Reply
    January 20, 2021 at 11:34 pm

    Made this recipe and it was really great! I love this method of stovetop to oven. I used boneless skinless chicken breasts. Do you have suggestions for how to reheat this dish? I cook for 1 and have a bit of leftovers.

    • Reply
      January 21, 2021 at 1:02 pm

      I would reheeat in a skillet stove top over medium heat until warm!

  • Reply
    December 17, 2020 at 12:11 pm

    5 stars
    I made this last night and the chicken was so tender and delicious. But, the real show stopper was the cauliflower purée. My husband could not believe it wasn’t mashed potatoes! We will definitely be making this again.

    • Reply
      December 17, 2020 at 1:07 pm

      So happy you loved it.

  • Reply
    November 13, 2020 at 11:41 pm

    4 stars
    Great date night dinner! Like the other comment, my chicken was definitely not cooked after just 15 minutes in the oven. It needed closer to 25-30 minutes. (bloody when I cut through after 15 minutes). Might be the size of my chicken thighs?? I would make this with breast meat next time since I prefer that over thighs.

    Cauliflower mash is excellent!!!!

  • Reply
    Sarah R
    November 12, 2020 at 12:17 am

    5 stars
    This was really delicious. Made a Wednesday night meal feel fancy! I do think that the chicken took longer than 10 min in the oven (closer to 30), but maybe my chicken thighs were on the bigger side. I substituted with half & half as that’s what I had on hand. Really, really good and I wanted to drink the sauce with a spoon 🙂 Thanks for another great recipe, Alex!!

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