Creamy Mustard Chicken Recipe with Dijon Cream Sauce
This quick and easy creamy mustard chicken recipe is a delicious, 30-minute, one-pan meal featuring tender chicken breasts smothered in a creamy Dijon mustard sauce—a keto-friendly chicken dish made with simple ingredients and tons of flavor.
Servings: 4 servings
Calories: 339
Equipment
Ingredients
- 4 boneless, skinless chicken breasts pounded to an even thickness
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 tablespoon olive oil
- 1 yellow onion finely chopped (about 1/2 cup)
- 2 cloves garlic grated or finely chopped
- 3 cups white wine
- 1/4 cup dijon mustard
- 2 tablespoons heavy whipping cream
- 1 tablespoon butter
- chopped chives for garnish optional
Instructions
- Heat your cast iron skillet over medium heat.
- Season the chicken on both sides with salt and pepper.4 boneless, skinless chicken breasts, 2 teaspoons kosher salt, 2 teaspoons black pepper
- Cook the chicken in the cast iron skillet. First, add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165º degrees. Transfer the cooked chicken to a plate.1 tablespoon olive oil
- Brown the onions and garlic. In the same skillet, add the choped onions and season with a pinch salt and pepper. Cook for about 4 minutes, scraping up any brown bits at the bottom of the pan while they're cooking for maximum flavor. Add the garlic cloves, and cook just 30 seconds.1 yellow onion, 2 cloves garlic
- Make the sauce. Add the white wine, dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru.3 cups white wine, 1/4 cup dijon mustard, 1 tablespoon butter, 2 tablespoons heavy whipping cream
- Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower or roasted potatoes.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Video
Notes
Expert Tips
- Whole30: Use the dairy-free replacements above and chicken stock in place of wine for Whole30.
- Sweetness: This is also great if you add in a tablespoon of maple syrup. That's how my mom makes it—or monk fruit sweetener if keto.
- Protein: This creamy mustard chicken recipe is also great with bone-in or boneless chicken thighs. Keep in mind that the cooking time may need to be adjusted.
- Wine: I love this with chardonnay or a sauvignon blanc. You could also substitute chicken broth.
- Dairy Free: Use original flavor Nutpods, coconut cream, or Silk dairy-free heavy cream and then ghee to keep this dairy-free—same quantities for all substitutions.
- Mustard: I prefer a Dijon mustard, but a spicy brown mustard or grainy mustard would work, too.
Serving Tips
Serve the chicken warm, topped with the creamy Dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower, or roasted potatoes. Also, this mustard sauce is so good I put extra on my plate so that I can dip my vegetables in it, too!Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave and serve! Freeze this mustard chicken recipe in a freezer-safe, airtight container for up to 6 months. You can thaw in the fridge overnight or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen.Nutrition
Serving: -18g | Calories: 339 | Total Carbs: 6.5g | Protein: 40.5g | Fat: 14.4g | Fiber: 1.5g | Net Carbs: 5g