French Dijon Cream Chicken: A Classic French Comfort Dish

As a passionate cook who has perfected this recipe through years of experience, I can tell you that this French Dijon Cream Chicken (Poulet à la Moutarde) is a masterpiece of French cuisine that perfectly balances rich, creamy textures with the distinctive tang of Dijon mustard. This dish traces its origins to the Burgundy region of France, where Dijon mustard has been produced since the 14th century.

Prep Time

• Preparation: 20 minutes
• Cooking: 40-45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6-8

Ingredients

For the Chicken

• 2 pounds (900g) chicken breast fillets, cubed
• 2 tablespoons (30g) unsalted butter
• 2 teaspoons herbs de Provence
• Salt and freshly ground black pepper to taste

For the Cream Sauce

• 2 cups (480ml) heavy cream
• 1 cup (240ml) crème fraîche
• 3 tablespoons Dijon mustard
• 1 cup (100g) Gruyère cheese, freshly grated
• 2 shallots, finely minced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon white pepper

For Garnish

• 2-3 medium tomatoes, sliced
• Fresh tarragon sprigs
• Fresh thyme sprigs

Detailed Instructions

Preparing the Chicken

1. Begin by preheating your oven to 375°F (190°C). Position the rack in the middle.
2. Pat the chicken pieces dry with paper towels to ensure proper browning.
3. In a small bowl, combine the herbs de Provence, salt, and pepper.
4. Season the chicken cubes generously with the herb mixture, ensuring even coverage.

Creating the Sauce Base

1. In a large skillet, melt the butter over medium heat until it starts to foam.
2. Add the minced shallots and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Remove from heat and set aside.

Assembling the Dish

1. In a large mixing bowl, whisk together the heavy cream and crème fraîche until smooth.
2. Stir in the Dijon mustard, grated Gruyère, sautéed shallots and garlic, thyme leaves, and white pepper.
3. Mix until well combined and the cheese is evenly distributed.

Baking Process

1. Transfer the seasoned chicken pieces to a large baking dish (9×13 inch).
2. Pour the cream sauce mixture evenly over the chicken.
3. Arrange the tomato slices decoratively on top.
4. Bake for 40 minutes, or until the chicken is cooked through and the sauce is bubbling.
5. Switch to broil for 2-3 minutes to achieve a golden-brown top, watching carefully to prevent burning.

Finishing Touches

1. Remove from oven and let rest for 5-10 minutes.
2. Garnish with fresh tarragon and thyme sprigs before serving.

Serving Suggestions

This luxurious French dish pairs perfectly with:

• Crusty artisanal French bread
• Fluffy rice pilaf
• Roasted fingerling potatoes
• Steamed seasonal vegetables
• A crisp white Burgundy wine

Storage and Make-Ahead Tips

• Store leftovers in an airtight container for up to 3 days in the refrigerator.
• When reheating, use low heat to prevent sauce separation.
• Can be frozen for up to 1 month; thaw overnight in refrigerator.
• Prepare sauce up to 24 hours in advance.
• For best results, bring dairy ingredients to room temperature before cooking.

Nutrition Information (per serving, based on 8 servings)

• Calories: 485
• Protein: 32g
• Fat: 38g
• Carbohydrates: 6g
• Fiber: 1g
• Sodium: 420mg
• Cholesterol: 165mg

Chef’s Notes

The key to achieving the perfect texture in this dish lies in several crucial factors. First, ensure your dairy ingredients are at room temperature to prevent curdling. Second, cut the chicken pieces uniformly to ensure even cooking. Finally, don’t skip the resting period after baking – this allows the sauce to thicken and the flavors to meld perfectly.

Remember that while the Gruyère cheese adds wonderful depth to the sauce, you can substitute with Emmental or Comté if needed. The herbs de Provence blend typically includes savory, marjoram, rosemary, thyme, and oregano, creating an authentic French flavor profile that elevates this dish beyond a simple cream sauce.