Low Carb Creamy Dijon Chicken – A Cozy, Weeknight-Friendly Favorite

If you’re craving something rich, comforting, and still light on carbs, this creamy Dijon chicken checks every box. It’s a simple skillet meal with big restaurant-style flavor, ready in about 30 minutes. The sauce is silky and tangy, the chicken is juicy, and everything comes together with pantry staples.

Pair it with roasted veggies, cauliflower mash, or a fresh green salad and dinner is done. It’s the kind of recipe you’ll want in your weeknight rotation.

Low Carb Creamy Dijon Chicken - A Cozy, Weeknight-Friendly Favorite

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken breasts (or 6 small cutlets) or 6 boneless, skinless thighs
• Salt and black pepper
• Olive oil or avocado oil
• Butter (optional, for extra richness)
• Garlic: 3–4 cloves, minced
• Dijon mustard: 2–3 tablespoons
• Chicken broth: 1 cup, low sodium
• Heavy cream: 1/2 to 3/4 cup
• Fresh thyme or dried thyme
• Onion powder or finely minced shallot (optional)
• Lemon juice: 1–2 teaspoons, to brighten
• Fresh parsley or chives, for garnish
• Optional add-ins: Sliced mushrooms, baby spinach, or capers

Instructions

 

• Prep the chicken: Pat the chicken dry and season both sides with salt and pepper. For faster cooking, pound thick breasts to even thickness or use cutlets.
• Sear the chicken: Heat a large skillet over medium-high heat with a drizzle of olive oil. Sear chicken 4–6 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and tent with foil.
• Sauté aromatics: Lower heat to medium. Add a small knob of butter (optional) and minced garlic. Cook 30–60 seconds until fragrant. If using shallot, sauté it first until soft, then add garlic.
• Deglaze with broth: Pour in chicken broth and scrape up any browned bits. Let it bubble 2–3 minutes to reduce slightly.
• Build the sauce: Whisk in Dijon mustard, thyme, and a pinch of onion powder. Stir in heavy cream. Simmer 3–5 minutes until the sauce thickens enough to coat a spoon.
• Adjust the flavor: Add a small squeeze of lemon juice, then taste. Adjust salt, pepper, and Dijon for balance. For more tang, add another teaspoon of Dijon. For extra richness, stir in a pat of butter.
• Return the chicken: Nestle the chicken and any juices back into the pan, spoon sauce over the top, and simmer 1–2 minutes to warm through.
• Finish and serve: Garnish with chopped parsley or chives. Serve with sautéed green beans, roasted asparagus, cauliflower mash, zucchini noodles, or a simple side salad.

What Makes This Special

This dish balances creamy richness with bright, clean flavors. The Dijon mustard brings gentle heat and tang, while garlic and thyme add warmth.

A splash of chicken broth keeps the sauce from feeling heavy, and a touch of cream ties it all together. – Low carb, high flavor: Comfort-food taste without the carb crash. – One-pan convenience: Fewer dishes, faster cleanup. – Flexible and forgiving: Swap herbs, use chicken thighs or breasts, and adjust the sauce to your taste.

Shopping List

• Chicken: 4 boneless, skinless chicken breasts (or 6 small cutlets) or 6 boneless, skinless thighs
• Salt and black pepper
• Olive oil or avocado oil
• Butter (optional, for extra richness)
• Garlic: 3–4 cloves, minced
• Dijon mustard: 2–3 tablespoons
• Chicken broth: 1 cup, low sodium
• Heavy cream: 1/2 to 3/4 cup
• Fresh thyme or dried thyme
• Onion powder or finely minced shallot (optional)
• Lemon juice: 1–2 teaspoons, to brighten
• Fresh parsley or chives, for garnish
• Optional add-ins: Sliced mushrooms, baby spinach, or capers

How to Make It

1. Prep the chicken: Pat the chicken dry and season both sides with salt and pepper. For faster cooking, pound thick breasts to even thickness or use cutlets.
2. Sear the chicken: Heat a large skillet over medium-high heat with a drizzle of olive oil. Sear chicken 4–6 minutes per side until golden and cooked through (165°F internal).

   Transfer to a plate and tent with foil.

3. Sauté aromatics: Lower heat to medium. Add a small knob of butter (optional) and minced garlic. Cook 30–60 seconds until fragrant.

   If using shallot, sauté it first until soft, then add garlic.

4. Deglaze with broth: Pour in chicken broth and scrape up any browned bits. Let it bubble 2–3 minutes to reduce slightly.
5. Build the sauce: Whisk in Dijon mustard, thyme, and a pinch of onion powder. Stir in heavy cream.

   Simmer 3–5 minutes until the sauce thickens enough to coat a spoon.

6. Adjust the flavor: Add a small squeeze of lemon juice, then taste. Adjust salt, pepper, and Dijon for balance. For more tang, add another teaspoon of Dijon.

   For extra richness, stir in a pat of butter.

7. Return the chicken: Nestle the chicken and any juices back into the pan, spoon sauce over the top, and simmer 1–2 minutes to warm through.
8. Finish and serve: Garnish with chopped parsley or chives. Serve with sautéed green beans, roasted asparagus, cauliflower mash, zucchini noodles, or a simple side salad.

How to Store

– Refrigerate: Store leftovers in an airtight container for up to 4 days. – Reheat gently: Warm over low heat on the stove or 50% power in the microwave to prevent the sauce from separating. Add a splash of broth or cream if it looks too thick. – Freeze: Cream sauces can separate when frozen.

If you must freeze, do so for no more than 2 months and whisk while reheating to bring the sauce back together.

Why This is Good for You

This recipe focuses on protein and healthy fats while keeping carbs low, which can help with steady energy. Dijon mustard offers bright flavor with minimal calories and sugar. Garlic and thyme bring antioxidants and fragrance without extra carbs.

Paired with fiber-rich veggies, it’s a balanced plate that feels satisfying without being heavy. – Protein-forward: Keeps you full and supports muscle repair. – Lower in carbs: Great for low-carb and keto-friendly meal plans. – Customizable: Add nutrient-dense greens like spinach or broccoli to boost vitamins and fiber.

Common Mistakes to Avoid

– Overcooking the chicken: Dry chicken ruins the dish. Use a thermometer and pull at 165°F. – Boiling the cream: Keep the heat at a gentle simmer to prevent curdling and separation. – Using too much mustard: Start with 2 tablespoons. You can always add more once you taste the sauce. – Skipping the deglaze: Those browned bits in the pan are flavor gold.

Don’t leave them behind. – Under-seasoning: Salt brings everything into focus. Taste the sauce before serving and adjust.

Alternatives

– Protein swaps: Use boneless pork chops or turkey cutlets. For seafood, try salmon or cod and shorten cooking time. – Dairy-free: Swap heavy cream for full-fat coconut milk.

The flavor will be slightly sweeter, so add extra Dijon and lemon to balance. – Herb variations: Try tarragon for a French twist, rosemary for a woodsy note, or dill if serving with salmon. – Veggie add-ins: Stir in mushrooms when sautéing, or wilt in a few handfuls of spinach at the end. Broccoli florets are great if pre-steamed. – Heat lovers: Add a pinch of red pepper flakes or a teaspoon of grainy mustard for texture and bite. – Lighter sauce: Use half-and-half instead of cream and reduce it a bit longer. It won’t be as rich, but it will still be silky.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Thighs stay juicy and are hard to overcook. Sear them until browned and cook through, then follow the same sauce method.

How can I thicken the sauce without flour?

Reduce the sauce by simmering until it coats a spoon. The cream will naturally thicken as water evaporates.

You can also whisk in a small knob of cream cheese for extra body.

Is Dijon mustard low carb?

Most Dijon mustard is very low in carbs and sugar. Check the label, but it typically adds only a small amount per serving.

Can I make this ahead?

You can cook the chicken and sauce, then cool and refrigerate. Reheat gently on the stove, adding a splash of broth or cream to loosen the sauce.

Garnish with fresh herbs right before serving.

What sides go best with this?

Roasted asparagus, green beans, sautéed zucchini, cauliflower mash, or a crisp salad. If you’re not low carb, it’s great with rice or mashed potatoes too.

What if my sauce separates?

Lower the heat and whisk. Add a small splash of cream or broth and a pat of butter to help it come back together.

Avoid boiling once the cream is in.

Can I add wine to the sauce?

Yes. Replace 1/4 cup of the broth with dry white wine. Let it reduce by half before adding the cream and mustard.

Is grainy mustard the same as Dijon?

Not exactly.

Grainy mustard is less smooth and has whole mustard seeds. You can use it for texture, but it’s a bit milder. Combine half Dijon and half grainy for a nice balance.

In Conclusion

Low Carb Creamy Dijon Chicken is the kind of meal that feels special without asking much from you.

It brings together tender chicken and a bright, velvety sauce in one pan, and it’s easy to tailor to your taste. Keep this on your weeknight shortlist, and you’ll always have a satisfying, low-carb dinner you can count on. Add your favorite greens, garnish with herbs, and enjoy a cozy, polished plate any night of the week.