Saucy French Chicken - Seasons and Suppers (2024)

Crispy chicken, combined with a creamy bacon, mushroom, mustard and a white wine sauce. Easy enough for weeknight, but also special enough for company!

This easy and delicious Saucy French Chicken has all the classic french flavours, with white wine, tarragon and a bit of Dijon, combined with mushrooms and bacon, all in a lovely creamy sauce.

Once you cook up the bacon and chicken on the stove-top, you can pop this one into the oven and let it finish cooking there, to free you up to do other things. Simply finish the gravy on the stove-top when you take it out of the oven and you’re good to go.

With classic French flavours, this chicken dish is perfect for entertaining, as it’s both easy and delicious!

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Ingredients and Substitutions
How to Make Crème Fraîche
What to Serve with French Chicken
Get the Recipe: Saucy French Chicken
More Chicken Recipes to Love!

Ingredients and Substitutions

Chicken – I will typically make this dish with bone-in, skin-on chicken thighs, but it can also be made with bone-in, skin on chicken breasts. For chicken breasts, increase the oven cooking time to 40-45 minutes, or as needed to bring the chicken to 160F internal temperature.

I love the extra flavour that skin-on/bone-in chicken brings to this dish, but if you only have or just want to use boneless/skinless, go ahead and do that. Simply adjust both the skillet browning and oven time accordingly (less time for both, as boneless will cook more quickly and you don’t have skin you need to “brown”.

Wine – Don’t have or want to cook with wine? Simply replace with 1 cup more chicken broth and maybe a tablespoon of white wine vinegar for some acidity.

Tarragon – tarragon is very “French”, but can be a very divisive herb. You either love it or you hate it. If you’re not a fan, substitute fresh thyme leaves.

Crème Fraîche – I can usually find crème fraîche in my small town grocery store, but if you can’t find it anywhere, I’ve included a quick, DIY recipe below, to easily make it at home. Alternately, If you can’t find creme fraiche, I would not suggest using yogurt or sour cream, as they will “break” in the wine sauce and make a slightly curdled looking sauce. Instead, use a small amount of heavy 35% whipping cream (maybe 2-3 Tbsp) – just enough to make the sauce creamy.

How to Make Crème Fraîche

Make your own crème fraîche by combining 1 cup heavy whipping cream with and 2 Tsp buttermilk in a glass jar. Cover and let stand at room temperature for 12 to 24 hours, or until very thick. Stir well, then refrigerate up to 10 days.

What to Serve with French Chicken

The fabulous, creamy sauce is great spooned over mashed potatoes or rice. Add a green vegetable, such as green beans, broccoli or broccolini to complete the meal.

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Get the Recipe: Saucy French Chicken

Golden chicken, in a creamy mushroom, mustard, tarragon and white wine sauce.

5 stars from 15 ratings

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Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Yield: 4 servings

Ingredients

3 slices bacon, diced
1 Tablespoons butter
1 Tablespoon cooking oil
6 chicken thighs or breasts, bone-in/skin-on
8 oz button or cremini mushrooms, quartered
1/3 cup onion, diced
1 cup white wine
1 1/2 cups chicken stock
6 Tablespoons crème fraîche, *see notes below
2 Tablespoons cornstarch, mixed with 2 Tbsp water
2 Tablespoons Dijon mustard
2 Tablespoons fresh tarragon leaves, chopped, or 1 1/2 tsp dried tarragon or fresh or dried thyme, if you prefer

Instructions

Preheat oven to 350F. (regular bake setting/not fan assisted)
In an oven-safe skillet, cook diced bacon until crispy over medium heat. Remove to a small bowl. Remove all but a little of the bacon fat from the pan.
Add butter and oil to the same pan and heat over medium heat. Add the chicken thighs to the pan skin side down and cook until deep golden. Flip over and brown the other side as well. Remove to a plate.
If there is a large amount of fat in the pan, remove all but a Tablespoon or so. Add the mushrooms and cook, stirring regularly, over medium-high heat, until mushrooms have cooked off their moisture and are starting to brown. Add the diced onion and cook, stirring, until onions have softened, about 2 minutes more. Add the white wine and allow to cook for about 1 minute, stirring a bit to loosen any browned bits. Add the chicken stock.
Return chicken to the pan and place in the preheated oven for 30 minutes, or until the chicken is cooked through. (Breasts will take longer).
Remove skillet from oven and lift chicken pieces to a plate. Place skillet onto the stove-top over medium-high heat. Add the creme fraiche, cornstarch/water mixture, Dijon mustard and tarragon and cook, stirring, until sauce is hot and thickened, 2-3 minutes. Stir in reserved bacon and then return chicken to the pan. Cook a further few minutes to rewarm chicken and bacon. Serve with mashed potatoes or rice to enjoy the lovely gravy.

Notes

If you can't find crème fraîche, I would not suggest using yogurt or sour cream, as they will "break" in the wine sauce and make a slightly curdled looking sauce. Instead, use a small amount of heavy 35% whipping cream (maybe 2-3 Tbsp) - just enough to make the sauce creamy.

Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!

Cuisine: French

Course: Main Course

Author: Jennifer Maloney

Serving: 1serving, Calories: 650kcal, Carbohydrates: 13g, Protein: 34g, Fat: 46g, Saturated Fat: 14g, Cholesterol: 196mg, Sodium: 500mg, Potassium: 752mg, Fiber: 1g, Sugar: 4g, Vitamin A: 335IU, Vitamin C: 2.1mg, Calcium: 49mg, Iron: 1.9mg

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Jennifer Maloney

Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!

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