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Overhead shot of three chicken thighs in creamy mustard sauce, topped with chopped parsley and garlic slices.

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.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Method

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

Method
 

  1. 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.

  2. 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.

  3. 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.

  4. 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.