Creamy Mustard Chicken {Paleo, Whole30, Keto}
Juicy chicken thighs in a creamy Dijon mustard sauce with coconut cream, ready in 28 minutes. A paleo-friendly one-pan dinner.
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 unsweetened coconut cream
- 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
Season Chicken Thighs:
Season the chicken thighs evenly with sea salt, black pepper, and garlic powder. In a large skillet over medium-high heat, warm the olive oil. Cook the chicken for 5-6 minutes per side until golden and cooked through; transfer to a plate and set aside.Sauté Onion and Garlic:
Reduce heat to medium and add ghee to the skillet. Sauté the sliced onion for 5-6 minutes until softened and aromatic, adding minced garlic in the final minute.Make Mustard Cream Sauce:
Pour in the chicken broth and stir, scraping up browned bits from the pan. Let simmer for about 3 minutes to reduce slightly. Whisk in mustard, coconut cream, lemon juice, and dried thyme or poultry seasoning.Return Chicken and Garnish:
Return the chicken to the skillet and cook for roughly 1 minute. Taste the sauce and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving. This pairs nicely with cauliflower rice or roasted vegetables and potatoes.