This creamy mustard chicken is made with flavorful boneless chicken thighs, garlic, onions, and a creamy, super tasty dairy free sauce. It’s paleo, Whole30 and keto friendly, super simple and fast to prepare!
What’s better than juicy chicken with loads of sautéed onions an garlic and a creamy, tangy mustard sauce?
I decided to create a a simpler, faster spin on my mustard chicken with bacon and kale and I was thrilled with the result!
The boneless chicken thighs mean quick cooking time (and flavorful juicy chicken!) and the sauce is super easy to throw together with just a few ingredients.
This was great for me served over sautéed kale and would be great with any roasted veggies or potatoes, or over cauliflower rice.
It comes together in just about 30 minutes and makes a great weeknight dinner, with tasty leftovers for lunch the next day!
Let’s get into all the delicious details.
What You Need to Make this Creamy Mustard Chicken
Simple flavorful ingredients make this meal fast and seriously tasty. Here’s everything you’ll need to prepare this chicken:
- boneless skinless chicken thighs
- Sea salt and freshly ground black pepper
- garlic powder
- olive oil AND ghee
- onions and garlic
- chicken stock or broth
- mustard – dijon or whole grain
- coconut cream (unsweetened)
- fresh lemon juice
- dried thyme or poultry seasoning blend
- Parsley, for garnish
How To Make Creamy Whole30 Mustard Chicken in One Skillet
Season the chicken all over with sea salt, black pepper, and garlic powder.
Heat a large skillet over medium high heat and add the oil. Cook the chicken for 5-6 minutes on each side or until golden brown and cooked through, then set aside on a plate.
Lower the heat to medium and add the ghee to the skillet. Cook the onions for 5-6 minutes until soft and fragrant, add in the garlic during the last minute.
Pour in the broth and stir to remove browned bits from the bottom of the skillet, then simmer to reduce for about 3 minutes. Stir in the mustard, coconut cream, lemon juice and thyme or poultry seasoning.
Add the chicken back to the skillet to cook for about a minute, taste the sauce and add salt and pepper if needed. Serve garnished with fresh parsley.
I love it over sautéed cauliflower rice or kale, or with a side of roasted veggies and potatoes. You can easily keep it low carb depending on your sides!
I can’t wait for you to try this simple creamy mustard chicken! Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!
Creamy Mustard Chicken {Paleo, Whole30, Keto}
Creamy Mustard Chicken {Paleo, Whole30, Keto}
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- Sea salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons ghee
- 1 large onion sliced
- 3 cloves garlic minced
- 3/4 cup chicken stock or broth
- 3 tablespoons Dijon mustard or whole grain
- 1/4 cup coconut cream unsweetened
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried thyme or poultry seasoning blend
- Sea salt and freshly ground black pepper to taste
- Parsley for garnish
Instructions
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Season the chicken all over with sea salt, black pepper, and garlic powder. Heat a large skillet over medium high heat and add the oil. Cook the chicken for 5-6 minutes on each side or until golden brown and cooked through, then set aside on a plate.
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Lower the heat to medium and add the ghee to the skillet. Cook the onions for 5-6 minutes until soft and fragrant, add in the garlic during the last minute.
-
Pour in the broth and stir to remove browned bits from the bottom of the skillet, then simmer to reduce for about 3 minutes. Stir in the mustard, coconut cream, lemon juice and thyme or poultry seasoning.
-
Add the chicken back to the skillet to cook for about a minute, taste the sauce and add salt and pepper if needed. Serve garnished with fresh parsley. I love it over cauliflower rice or with a side of roasted veggies and potatoes. Enjoy!
Nutrition
Want More One Skillet Whole30 Recipes? Try One of These!
Creamy Garlic and Herb Chicken
Garlic Butter Steak Bites and Potatoes
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This was just delicious. I have a hard time finding W30-compliant broth, and especially when I need a small amount, I try to come up with a substitution. I used white wine vinegar instead and I think it made a big difference. I used compliant (whole fat) coconut milk vs cream since I had an open can and that worked great.
This was so easy and delicious! 5 stars from my family of four!
This was so delicious! My entire family devoured including the kiddos😊
Very helpful information provided. This is what I am looking for, hope in future you will continue sharing such an superb work.
Thank you for sharing this information
Today I tried it and it was really tasty. Thank you very much for sharing this recipe.
Nice recipe I love it
Nice recipe
Okay, this I will love to try out and definitely will.
On day 17 of Whole30 and we’ve been looking for things with different flavor profiles. This looked good, quick and easy so we went for it. While I am a BIG fan of the thigh, my wife prefers the breast so I did both. We put it over cauliflower rice. My only “warning” is that if you are on Whole30 to make sure that your coconut cream does not have sugar. . . I was a second away from making that mistake. Fortunately I have a can of organic coconut cream in the pantry. DE-LICIOUS!