How Dijon Chicken Became the Flavor of Late Spring in NYC Kitchens

On Sunday afternoons in late May, the city’s greenmarkets are bursting with the kind of produce that practically begs for a little culinary invention. At the Union Square Greenmarket this weekend, bunches of scallions and baskets of early tomatoes sat beside jars of small-batch mustard from a Brooklyn vendor—ingredients that, for many New Yorkers, signal the unofficial start of summer cooking.

This week, Dijon chicken with tomatoes and scallions is making its way onto tables from Astoria walk-ups to West Village brownstones. The recipe, simple enough for a weeknight but worthy of a long Sunday lunch, leverages the sharp tang of Dijon mustard—a pantry staple that’s suddenly finding itself center stage. The key, according to chef Maribel Torres of Harlem’s Maison du Poulet, is to let the mustard punch through the sweetness of just-ripe tomatoes and the grassy bite of scallions. “It’s all about balance,” she said, prepping trays for her restaurant’s seasonal menu.

At Brooklyn Larder on Flatbush Avenue, staff have noticed a spike in sales of imported French mustard and local chicken breasts as the weather warms. Shoppers, they say, are looking for dishes that feel fresh but still satisfy after a Sunday spent in the park. “People want something quick, but they don’t want to compromise on flavor,” said co-owner Allison Robicelli, who’s been sharing her own riffs on the classic Dijon chicken with customers.

With school winding down and rooftop season in full swing, home cooks across the city are riffing on the Dijon chicken formula—adding ramps from the market, or swapping in cherry tomatoes from their first balcony harvests. For many, it’s the kind of dish that feels both celebratory and easy, the bridge between spring’s crisp greens and summer’s abundance. As one East Village resident put it while picking up her groceries on Saturday, “Mustard just feels right this week.”