Jump to Recipe Whole 30No Added Sugar
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 thighsSea salt and freshly ground black pepper garlic powderolive oil AND gheeonions and garlicchicken stock or brothmustard – dijon or whole graincoconut cream (unsweetened) fresh lemon juice dried thyme or poultry seasoning blendParsley, 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}
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! Prep Time: 10 minutesCook Time: 18 minutesCourse:DinnerCuisine:American, FrenchKeyword:chicken, keto, mustard, paleo, whole30Servings: 6 servings
Print this RecipeDid you make this recipe?Leave a review from votes
Ingredients
1 1/2poundsboneless skinless chicken thighsSea salt and freshly ground black pepper1teaspoongarlic powder2tablespoonsolive oil2tablespoonsghee1large onionsliced3clovesgarlicminced3/4cupchicken stock or broth3tablespoonsDijon mustardor whole grain1/4cupcoconut creamunsweetened1teaspoonfresh lemon juice1teaspoondried thyme or poultry seasoning blendSea salt and freshly ground black pepperto tasteParsleyfor garnish
Instructions
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 cauliflower rice or with a side of roasted veggies and potatoes. Enjoy!
Nutrition
Calories: 281kcalCarbohydrates: 5gProtein: 24gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 121mgSodium: 231mgPotassium: 393mgFiber: 1gSugar: 1gVitamin A: 40IUVitamin C: 3mgCalcium: 27mgIron: 2mg
Did you make this recipe?
Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma
Want More One Skillet Whole30 Recipes? Try One of These!
Creamy Garlic and Herb Chicken
Garlic Butter Steak Bites and Potatoes
One Skillet Greek Chicken
Lemon Chicken Piccata
Creamy Tuscan Chicken
As an Amazon Associate I earn from qualifying purchases. For more information, see our disclosure policy here.