How long does it take to make Mustard Chicken Thighs?

About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.

How many servings does this Mustard Chicken Thighs recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Mustard Chicken Thighs recipe come from?

It was shared by Alex Trim on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Mustard Chicken Thighs – 45-Minute Recipe

Name: Mustard Chicken Thighs – 45-Minute Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 chicken thighs; 2 tbsp oil; 1 shallot; 2 garlic; 3 bay leaves; 1 cup dry white wine; 1.25 cup chicken stock; 0.75 cup heavy cream; 2 tsp dijon mustard; 2 tsp whole grain mustard; 0.5 tsp white pepper; 2 tbsp parsley; mashed potato; 1.5 tsp salt

Juicy bone‑in, skin‑on chicken thighs are simmered in a velvety mustard‑cream sauce enriched with white wine, chicken stock, and aromatic bay leaves. The dish finishes with a bright touch of whole‑grain mustard and fresh parsley, making it a comforting yet elegant dinner served over creamy mashed potatoes.

Recipe by Alex Trim· Structured by ReelsMeals

From: Instagram(view original)

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Mustard Chicken Thighs – 45-Minute Recipe

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Prep Time

15 min

Cook Time

30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

45 min estimated total time for 4 servings.

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Dinner French Chicken Comfort Food

Ingredients

4 chicken thighs
2 tbsp oil
1 shallot
2 garlic
3 bay leaves
1 cup dry white wine
1 1/4 cup chicken stock
3/4 cup heavy cream
2 tsp dijon mustard
2 tsp whole grain mustard
1/2 tsp white pepper
2 tbsp parsley
mashed potato
1 1/2 tsp salt

Instructions

1
Pat the chicken thighs dry with paper towels, then season both sides generously with salt and white pepper.
2
Heat 2 tbsp of oil in a large skillet over medium heat until shimmering.
3
Place the chicken thighs skin‑side down in the skillet and brown for 5–6 minutes, or until the skin is crisp and golden; flip and brown the other side for 2 minutes, then transfer the chicken to a plate and set aside on a rack.
4
Discard excess fat from the pan, leaving about 1 tbsp; return the skillet to medium heat.
5
Add the thinly sliced shallot and sauté for 2–3 minutes until it begins to soften and turn lightly brown.
6
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
7
Pour in 1 cup of dry white wine, scraping up any browned bits, and let it reduce by two‑thirds, about 4–5 minutes.
8
Add 1.25 cups chicken stock, the 3 bay leaves, 2 tsp dijon mustard, 1.5 tsp salt, and 0.5 tsp white pepper; simmer and reduce the mixture by two‑thirds again, roughly 6–7 minutes.
9
Stir in 0.75 cup heavy cream, mixing well to create a smooth sauce.
10
Return the browned chicken thighs to the skillet, skin side up, ensuring they are partially submerged in the sauce.
11
Cover the skillet with a lid and simmer on low heat for 20 minutes, or until the chicken reaches an internal temperature of 165°F (165°F).
12
Uncover, remove the chicken pieces, and discard the bay leaves.
13
Whisk in 2 tsp whole grain mustard and the chopped parsley; cook the sauce for 1 minute to meld the flavors.
14
Plate the chicken thighs over a serving of mashed potatoes, spoon the mustard‑cream sauce over the top, and garnish with extra parsley if desired.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Dry the chicken first

Pat the thighs dry before seasoning.

Reduce liquids in stages

Allow the wine to reduce by two‑thirds before adding stock, then reduce the stock mixture again before stirring in cream.

Keep the skin up when returning to the pan

Place the browned chicken skin‑side up back into the sauce.

Finish sauce off the heat

Whisk in whole‑grain mustard and parsley after removing the chicken, then cook just 1 minute to meld flavors.

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