crispy chicken thighs with mashed cauliflower, sauteed mushrooms and creamy mustard sauce

Whole30 + Keto Creamy Mustard Chicken

  • Author: Natalie
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 4 1x


Crispy Chicken Thighs

(6-8) bone-in skin-on chicken thighs (I get my organic, hormone + antibiotic free chicken thighs from ButcherBox, which I highly recommend!)

2 teaspoons salt

2 teaspoons pepper

Creamy Mustard Sauce

1 tablespoon ghee

1 tablespoon arrowroot starch (or tapioca flour)

3/4 cup chicken stock (link to homemade, store bought works too)

1/4 cup dijon mustard

2 tablespoons cashew cream (link to homemade, could sub Nutpods Original flavor or heavy cream if not Whole30)

1/2 teaspoon salt

fresh thyme for garnish (optional)


Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper and set in the wire rack.

Pat the chicken thighs completely dry, and season both sides with salt + pepper. Place on the wire rack, and roast for 45 minutes, or until crispy + golden brown. Remove and allow to rest for 5 minutes.

While the chicken thighs are resting, make the creamy mustard sauce. In a small bowl or mason jar, combine the chicken stock, dijon mustard and cashew cream. Stir to combine.

Heat a small skillet over medium heat. Melt the ghee, then add the arrowroot starch, whisking constantly until bubbling, about 30 seconds. While whisking constantly, pour in the premixed chicken stock, dijon mustard and cashew cream. Allow to warm and thicken for 1-2 minutes. Season with salt. Add more chicken stock if you want a thinner sauce.

Serve warm with the chicken thighs and creamy mustard sauce. Garnish with fresh thyme. I love these served with my creamy mashed cauliflower and sauteed mushrooms!