Ina Garten’s Mustard-Roasted Chicken Recipe

Ina Garten’s Mustard-Roasted Chicken is a cozy, flavor-packed dish that’s wonderfully simple and effortlessly elegant — just like everything she does. Tender chicken is coated in a creamy, tangy mustard sauce with herbs, garlic, and white wine, then roasted until juicy and golden. It’s the kind of comforting yet elevated meal I love to make when I want something foolproof and impressive.

Why You’ll Love This Recipe

I love this recipe because it turns humble ingredients into something truly special. The Dijon mustard adds bold flavor, the wine and cream create a luscious sauce, and the herbs bring warmth and depth. It’s easy to throw together but looks and tastes like a dish I spent all day preparing. Plus, it pairs beautifully with almost anything — from potatoes to green beans to crusty bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs (or a mix of thighs and breasts)

• Garlic cloves, minced

• Dijon mustard

• Dry white wine (such as Sauvignon Blanc)

• Olive oil

• Fresh thyme leaves

• Salt and black pepper

• Heavy cream (or crème fraîche for a richer version)

• Panko breadcrumbs (optional, for a crunchy topping)

• Fresh parsley (optional, for garnish)

Directions

1. I preheat the oven to 425°F (220°C).

2. In a small bowl, I mix the Dijon mustard, olive oil, garlic, white wine, and chopped thyme until well combined. I season the mixture with salt and pepper.

3. I place the chicken pieces in a baking dish or ovenproof skillet, skin-side up, and spoon the mustard mixture evenly over the top.

4. I roast the chicken uncovered for 35–45 minutes, or until the skin is golden and the juices run clear (internal temp should be 165°F/75°C).

5. If I want a crisp topping, I sprinkle a little panko over the chicken during the last 10–15 minutes of roasting.

6. After removing the dish from the oven, I stir in a splash of heavy cream or crème fraîche into the pan juices to make a smooth, creamy sauce.

7. I let the chicken rest for a few minutes before serving, and finish with chopped parsley if I have it on hand.

Servings and timing

This recipe serves 4 people and takes about 50 minutes total — including 10 minutes of prep and 35–45 minutes of roasting. It’s perfect for a weeknight dinner or a weekend meal with guests.

Variations

Sometimes I add whole-grain mustard or a little honey to the sauce for a sweet and tangy twist. I’ve also tossed in chopped shallots or a few sprigs of rosemary when I want a stronger herb note. For a full meal in one pan, I roast potatoes or carrots in the same dish alongside the chicken.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in the oven at 350°F (175°C) to keep the skin crisp, or in a covered skillet over medium-low heat with a splash of broth or cream to refresh the sauce.

FAQs

Can I use boneless chicken?

Yes, I use boneless thighs or breasts, but I reduce the cooking time to about 25–30 minutes and watch closely so they don’t overcook.

What kind of mustard works best?

I stick with smooth Dijon mustard for the best flavor and texture, though mixing in some whole-grain mustard adds nice variety.

Can I make this dish ahead of time?

Yes, I prepare the chicken and mustard coating a few hours ahead and refrigerate. I bring it to room temperature before roasting.

Do I need to use wine?

White wine adds a lot of flavor, but I’ve substituted it with chicken broth plus a splash of white wine vinegar or lemon juice when needed.

What sides go well with this dish?

I usually serve this with roasted potatoes, rice pilaf, or crusty bread to soak up the sauce. A green vegetable or salad rounds it out perfectly.

Conclusion

Ina Garten’s Mustard-Roasted Chicken is one of those recipes that feels classic, comforting, and just a little bit fancy. With its creamy mustard coating, juicy chicken, and minimal prep, it’s a dish I can count on whenever I want to bring a little Barefoot Contessa magic to the table. Whether for a quiet dinner at home or a gathering with friends, it’s always a hit.

Ina Garten’s Mustard-Roasted Chicken Recipe

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: French-American

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Description

Ina Garten’s Mustard-Roasted Chicken is a cozy yet elegant dish where bone-in chicken is roasted in a creamy Dijon mustard sauce with herbs, garlic, and white wine for a tender, flavorful result.

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Ingredients

• 4 bone-in, skin-on chicken thighs (or a mix of thighs and breasts)
• 3 garlic cloves, minced
• 1/4 cup Dijon mustard
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and black pepper, to taste
• 1/4 cup heavy cream or crème fraîche
• 1/4 cup panko breadcrumbs (optional, for topping)
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Preheat oven to 425°F (220°C).
2. In a bowl, mix Dijon mustard, olive oil, garlic, white wine, and thyme. Season with salt and pepper.
3. Place chicken in a baking dish or oven-safe skillet, skin-side up. Spoon mustard mixture evenly over the top.
4. Roast uncovered for 35–45 minutes until golden and cooked through (internal temp 165°F/75°C).
5. Optional: Sprinkle panko over the top during the last 10–15 minutes of roasting for added crunch.
6. Remove from oven and stir in heavy cream or crème fraîche into the pan juices to make a creamy sauce.
7. Let chicken rest for a few minutes, garnish with chopped parsley if desired, and serve.

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Notes

• Add whole-grain mustard or honey for a sweet and tangy variation.
• Shallots or rosemary can be added for stronger herb flavor.
• Roast vegetables in the same pan for a one-pan meal.
• Reheat in oven or covered skillet with a splash of broth or cream.
• Prepare ahead and refrigerate, then bring to room temp before baking.

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Nutrition

• Serving Size: 1 chicken piece with sauce
• Calories: 470
• Sugar: 1g
• Sodium: 620mg
• Fat: 34g
• Saturated Fat: 15g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 0g
• Protein: 32g
• Cholesterol: 130mg