Ina Garten’s Mustard-Roasted Chicken Recipe

Ina Garten’s mustard-roasted chicken recipe is a flavorful, comforting dish that I love making when I want something simple but packed with rich, tangy flavor. The combination of mustard, herbs, and cream creates a sauce that coats the chicken beautifully while keeping it juicy and tender.

Why You’ll Love This Recipe

I love this recipe because it takes just a few ingredients and turns them into something that feels elegant and satisfying. The mustard brings a bold tang, the herbs add freshness, and the cream ties everything together with a luxurious finish. It’s easy enough for a weeknight but impressive enough for guests.

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 breasts

• Dijon mustard

• Whole-grain mustard

• Garlic, minced

• Fresh thyme leaves

• Dry white wine

• Heavy cream

• Olive oil

• Salt and black pepper

Directions

1. I preheat the oven to 375°F.

2. I season the chicken with salt and pepper, then place it in a baking dish.

3. In a small bowl, I mix Dijon mustard, whole-grain mustard, garlic, thyme, wine, and cream until smooth.

4. I pour the mixture over the chicken, making sure each piece is coated.

5. I drizzle olive oil on top and roast uncovered for 35–45 minutes, until the chicken is cooked through (165°F at the thickest part) and the sauce is bubbling.

6. I let it rest for a few minutes before serving so the flavors settle.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prep and 40 minutes to cook, so I can have it on the table in around 50 minutes.

Variations

Sometimes I add a splash of chicken broth along with the wine for a lighter sauce. If I want extra richness, I stir in a spoonful of sour cream at the end. I’ve also used rosemary instead of thyme for a different herbal note.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. When reheating, I warm the chicken gently in the oven at 350°F with a little foil on top so the sauce doesn’t dry out. The microwave works, but the sauce can separate slightly.

FAQs

Can I use boneless chicken for this recipe?

Yes, I sometimes use boneless thighs or breasts, but I reduce the cooking time so they don’t dry out.

What kind of mustard works best?

I like using both Dijon and whole-grain mustard together because Dijon adds creaminess while the whole-grain adds texture and bite.

Do I have to use wine in the sauce?

No, I replace it with chicken broth if I don’t want to use wine, and it still tastes delicious.

Can I make this recipe ahead of time?

Yes, I often assemble the chicken with the sauce a few hours in advance and keep it covered in the fridge until I’m ready to bake it.

What sides pair best with mustard-roasted chicken?

I like serving it with roasted potatoes, rice, or buttered noodles, plus a green vegetable like broccoli or green beans.

Conclusion

Ina Garten’s mustard-roasted chicken recipe is one of those dishes I make when I want bold flavor with minimal effort. I love how the tangy mustard and fresh herbs create a rich, creamy sauce that elevates simple roasted chicken. It’s comforting, elegant, and always a crowd-pleaser.