This easy Creamy Mustard Chicken Recipe is sure to become a family favourite - it's tasty, super easy to make, naturally gluten free, and keto!
It’s based on a classic French dish - Poulet à la Moutarde - and can be known by a few different names.
French mustard chicken breasts, Dijon chicken ... whatever you know it as, this tasty recipe is as appropriate as a special occasion meal, as it is whipped up on busy weeknights.
Whether you’re having it - well, something similar anyway - at a French bistro, at a dinner party, or just banged out as a weeknight dinner, it’s a delicious meal that is naturally low in carbs!
It’s all about what you serve it with!
I love it with some lightly cooked spring vegetables, or roasted green beans. The delicious sauce also goes really well with Keto Cauliflower Mash.
Oh, and it’s naturally gluten-free, too!
Either way, it’s something your whole family will love - whether they’re low carb and/or gluten free, or not!
Anyway, let’s get to that recipe...
Ingredients
This is a really simple recipe, using pretty basic ingredients. You shouldn’t have any problem finding everything you need, in pretty much any grocery store.
A few ingredient notes for you:
Boneless Chicken Breasts
I developed this recipe using boneless, skinless chicken breasts, as I tend to prefer white meats. Also, it’s lower fat than boneless chicken thighs, which is good for my husband’s dietary preferences.
That said, feel free to use skinless chicken thighs, or a mix of thigh and breast meat if you prefer.
I wouldn’t recommend using skin-on chicken thighs for this, as it’ll mess with the texture.
Dijon Mustard
There are several types of mustard you could theoretically use to make mustard chicken, but this recipe was very much designed for Dijon Mustard.
If you use yellow mustard or a hot mustard, you’re going to end up with a VERY different meal - and it may not be a good thing!
Personally, I love using Kozlik's Canadian Mustard for this, but it can be difficult to find outside of Ontario.
In general, look for a smooth - rather than grainy - Dijon for this recipe.
Dry White Wine
I use a little bit of dry white wine - usually Chardonnay, Pinot Grigio, or Sauvignon Blanc, usually- for flavour and acidity.
I don’t recommend using cooking wine - it generally doesn’t taste good, and can be really salty.
Dry white wine is very low in carbs, and the alcohol simmers off in the cooking process.
That said, if you’d like to skip the wine altogether, you can use the same volume of chicken stock.
I’ll usually add a small splash of lemon juice when doing this, just to bring back some of the acidity / brightness you’ll lose by not having the wine.
Everything Else
Rounding out this recipe, you will need:
Heavy Cream / Heavy Whipping Cream
Fresh Parsley
Small Onion
Dried Tarragon
Olive Oil
Salt and Ground Black Pepper
See? Super basic!
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How to Make Creamy Mustard Chicken
The full recipe is in the printable recipe card at the end of this post, here is a pictorial walk through:
Trim chicken breasts, if necessary. Season all over with a bit of salt and pepper.
Heat 1 tablespoon of the olive oil in a large skillet - I like to use a non-stick pan - over medium-high heat. Add chicken breasts, brown well on both sides.
The chicken does NOT need to be cooked through at this point, but aim for pretty close - you want them nicely golden brown.
Remove cooked chicken pieces from the pan, set aside on a clean plate.
Add wine to the hot skillet. Bring to a simmer, allow to simmer for 2-3 minutes.
As it simmers, be sure to scrape up any brown bits on the bottom of the pan, incorporating them into the wine.
Bring mixture to a boil then turn heat down to medium heat.
Add chicken breasts back to the pan, and allow to simmer until the sauce thickens and is cooked through.
Serve hot, garnished with fresh parsley.
I like to serve this with some kind of green veggie, and either cauliflower rice or Keto Cauliflower Mash.
Leftovers
Once cooled to almost room temperature, leftovers can be transferred to an airtight container.
Store in the fridge for up to 3 days - reheat before serving.
More Keto Main Dish Recipes
Looking for more low carb main dishes to feed your whole family with? I've got some delicious recipes for you!
Bacon Cheeseburger Soup
Cabbage Rolls
Chicken Cordon Bleu
Chicken Parmesan
Coconut Shrimp
Everything Bagel Chicken
Fajita Chicken Skewers
Fried Chicken
Italian Wedding Soup
Jalapeno Popper Stuffed Chicken
Lasagna
Loaded Pierogi Soup
Pierogi Pizza
Portobello Mushroom Pizzas
Shepherd's Pie
Stromboli Meatloaf
Swedish Meatballs
Tuna Casserole
Tuna Poke Bowl
Creamy Mustard Chicken
Equipment
- 1 Large Skillet
Ingredients
- 6 Boneless Skinless Chicken Breasts
- Salt and Pepper
- 2 tablespoon Olive oil divided
- ½ Small Onion finely chopped (I used red this time)
- ½ cup Dry White Wine
- 2 ½ tablespoon Dijon Mustard
- 1 Cup Heavy Cream
- 1 teaspoon Dried Tarragon
- Salt and Pepper
- Fresh Parsley chopped
Instructions
- Trim chicken breasts, if necessary. Season all over with a bit of salt and pepper.
- Heat 1 tablespoon of the olive oil in a large skillet over medium high. Add chicken breasts, brown well on both sides. Chicken does NOT need to be cooked through at this point, but aim for pretty close.
- Remove chicken breasts from the pan, set aside.
- Add remaining olive oil and the chopped onion to the pan. Saute until onion is tender.
- Add wine to the pan. Bring to a simmer, allow to simmer for 2 minutes.
- Whisk Dijon into the wine until well distributed, then add the heavy cream and dried tarragon. Whisk well to combine, season with salt and pepper, to taste.
- Bring mixture to a boil then turn heat down to medium heat.
- Add chicken breasts back to the pan, and allow to simmer until the sauce thickens and is cooked through. The internal temperature should reach 165 F on an instant read meat thermometre, when inserted into the thickest part of the breast.
Notes
Nutrition
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This is one of my absolute favourite keto chicken recipes, and I hope you love it too! If you make it, be sure to let me know what you think!