Low Carb Creamy Mustard Sauce Chicken is a deliciously tangy dish of sauteed chicken breasts smothered in an easy mustard sauce. Two kinds of mustard and cream blend to make this a mouth-watering dinner time favorite!
In my opinion, you can never have too many easy, low carb skillet chicken recipes. The best are simple, budget-friendly and family friendly. But this one…and I don’t mean to toot my own horn…is just incredible. This dish had me at butter sauteed chicken breasts, and then I tasted the sauce. Where have you been all my life? It really is that good!
This chicken recipe will definitely be going into our dinner rotation. And if the amazing flavor isn’t enough to make this a favorite, it’s only 2.1 grams of carbs per serving!!
While chicken breasts (sauteed in butter, no less) are definitely delicious, this recipe is the sauce! Try it on pork and seafood or even over veggies. This creamy mustard sauce poured over green beans with a few crispy onions on top is my new go-to green bean casserole!
Normally, I would cut the breasts lengthwise in half. Thinner chicken breasts will cook in half the time. This time, I cooked the breasts right out of the package. I was lazy and didn’t feel like cutting them or pounding them into thinner pieces. They still turned out moist and juicy even with the longer cook time.
Either way, be sure to check with a meat thermometer that the chicken has reached an internal temperature of 165° F. Don’t have a thermometer…cut into the center of one piece to check. Just pull apart the sides using a fork and knife until you can see the color of the meat all the way through. Do this in good lighting to make sure the meat is actually the color you see. If the meat has some pink hues in the white, it needs to be cooked a little bit longer. If the meat is all white, then it is fully cooked.
HOW TO MAKE LOW CARB CREAMY MUSTARD SAUCE CHICKEN
Creating a creamy low carb mustard sauce for sauteed chicken breasts was pretty simple. The hardest part was deciding on whether to make the sauce with cream or butter. In the end, I wanted a thick sauce so I decided to use cream. To make a tangy sauce, I added two kinds of mustard, Dijon and whole grain.
- Chicken – this recipe was made with chicken breasts for their quick cooking and mild flavor. Chicken thighs are delicious with the mustard sauce, but may take a little more time to cook.
- Butter – when cooking, I use only unsalted butter (unsalted is all I buy). That way the cook controls the salt in the dish. You could use olive oil for sauteing the garlic if you want to, but the butter adds flavor, as only butter can, so it was my choice.
- Garlic – fresh minced or pressed is the best. If you are able to find a jar of ready minced garlic that you like, then use it. Unfortunately, the jars I purchased tasted like chemicals and I gave up looking.
- Dijon mustard – this recipe works best with a good, balanced Dijon. Our favorite is Grey Poupon, which is the brand I used for this sauce. If you like the punch of heat from some other Dijon mustards, then go for it. Some brands are really sour from too much vinegar or their choice of white wine added so might not work well here. In the end, the best Dijon to use is the one you like.
- Stone Ground Mustard – there is a lot of variety of stone ground mustards. For this recipe, I used Inglehoffer Original Stone Ground Mustard. It has a mild, sweet taste that compliments the Dijon. I can’t say this enough … use what you like.
- Heavy Cream – there is no real dairy-free substitute for the heavy cream in this thick sauce recipe. Real coconut cream might work, but the flavor would be changed. I am trying to make a dairy free version with almond milk, but haven’t got the thickener quite right yet. I’ll keep you posted on that.
More Easy Low Carb Chicken Recipes:
LOW CARB CREAMY MUSTARD SAUCE CHICKEN
- In a large skillet, heat olive oil and butter over medium-high heat until shimmering.
- Add chicken breasts and sprinkle with salt and pepper.
- Cook chicken breasts 4 – 5 minutes per side or until meat thermometer registers 165° F and chicken is done.
- Remove breasts to a large plate. Cover and set aside.
- Remove all but 1 TBSP drippings from the pan. Add garlic and cook until fragrant, about 1 minute.
- Add chicken broth to skillet, scraping brown bits from bottom of pan.
- Add thyme and bring mixture to a simmer.
- Add cream, Dijon and stone ground mustard. Stir to combine. Bring back to a simmer. Sauce will start to thicken.
- Return chicken to the pan and cook additional 3 – 4 minutes until chicken is heated thru and sauce is desired consistency.
- Serve chicken with sauce spooned on top.
NUTRITION INFORMATION PER SERVING
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