French Chicken
Elevate your dinner table with this exquisite French Chicken recipe, a celebration of rich, comforting flavors inspired by classic French cuisine. Perfectly seared bone-in chicken thighs are simmered in a luxurious, velvety sauce featuring dry white wine, chicken stock, heavy cream, and a hint of Dijon mustard for subtle tanginess. Fresh thyme and parsley lend a vibrant herbal finish, while caramelized onions and garlic add depth and aroma. Ready in just 50 minutes, this one-pan dish is ideal for both weeknight meals and special occasions. Serve this French Chicken with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every last drop of the flavorful sauce. Keywords: French Chicken recipe, creamy chicken dish, one-pan chicken, white wine sauce, Dijon mustard chicken.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 0.25 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Dredge the chicken lightly in the all-purpose flour, shaking off any excess.
In a large skillet or sauté pan, heat the olive oil and butter over medium-high heat until the butter is melted and bubbling.
Place the chicken thighs skin-side down in the pan and sear for 4-5 minutes until the skin is golden brown and crispy. Flip and cook the other side for an additional 3-4 minutes. Remove the chicken and set aside.
In the same pan, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, Dijon mustard, and fresh thyme leaves. Return the chicken thighs to the pan, skin-side up, along with any juices that have accumulated on the plate.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F (74°C).
Remove the lid and stir in the heavy cream. Let the sauce thicken for 2-3 minutes uncovered.
Sprinkle the dish with freshly chopped parsley and adjust seasoning with additional salt and pepper if needed.
Serve the French Chicken hot, alongside crusty bread, rice, or mashed potatoes to soak up the luscious sauce.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
