Janet’s Easy Mustard Chicken
My sister Janet’s Easy Mustard Chicken is so tasty and this is easy enough for a low-carb or Keto dinner on a work night! Use Easy to Cook Recipes to find more recipes like this one.
The Denny family has a lot of good cooks, and Janet’s Easy Mustard Chicken is a recipe I got from my sister Janet many, many years ago. It’s quick and easy enough for a work-night dinner, but very tasty. I remember Janet making this in the kitchen at my parent’s house, long before I ever low-carb or Keto dinners, and then sometime in the early days of my blog I realized this is a nice carb-conscious main dish that also happens to be South Beach Diet friendly too with the right ingredient choices.
The South Beach Diet would recommend light sour cream and mayo for Janet’s Easy Mustard Chicken but other low-carb diets prefer the full-fat version, and you’re not really eating a lot of sauce so I’d definitely use the full-fat mayo and sour cream. But everyone gets to make their own food choices, so take your choice on that! But don’t pass up this simple and delicious chicken dinner; I promise you’ll love it!
The recipe from my sister is for 8 chicken breasts, but I cut it in half when I made it to take these photos. This reheats well though, so go ahead and make the full amount if you want leftovers. Start by trimming all visible fat and tendons from chicken breasts, then cut small slits going down each breast to help the chicken cook quickly. Season chicken breasts on both sides with poultry seasoning. (I dump some into my left hand, then use the right hand to rub it on the chicken.)
Heat olive oil in a heavy frying pan, then saute chicken over medium-high heat for about 4 minutes on the first side, or until all the pieces are lightly browned. Turn chicken over and cook 2-3 minutes on the second side, until chicken feels almost, but not quite firm to the touch. (It will continue to cook in the sauce, so don’t overcook.) While the chicken cooks, whisk together the mayo, sour cream, Dijon mustard, dry mustard, dry ginger, and chicken stock. (The sauce will look thin.)
After you’ve cooked chicken on the second side, pour sauce over, reduce the heat to a very low simmer, and let chicken simmer in the sauce about 20 minutes, turning a few times. After 20 minutes, the sauce will be reduced and slightly thickened. Remove chicken to a plate, whisk sauce a few times to make sure it’s smooth, then pour over chicken and serve hot.
Make it a Meal:
More Ideas with Chicken Breasts:
Chicken and Quickly Roasted Asparagus with Tahini Sauce from Kalyn’s Kitchen
Chicken Ratatouillefrom The Perfect Pantry
Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce from Kalyn’s Kitchen
Chicken Breasts with Mushroom Sage Saucefrom Simply Recipes
Chicken Piccata with Fried Capers from Kalyn’s Kitchen
Janet's Easy Mustard Chicken
My sister Janet’s Easy Mustard Chicken is so tasty and this is easy enough for a low-carb or Keto dinner on a work night!
- 8 boneless, skinless chicken breasts
- 1-2 T olive oil (will depend on your pan)
- poultry seasoning to season chicken before browning
- 1/2 cup mayo ( Use full-fat or reduced-fat mayo, but do not use fat free mayo which has added sugar.)
- 1/2 cup sour cream (Use full-fat or reduced-fat sour cream, but do not use fat free sour cream which has added sugar.)
- 2 T Dijon mustard
- 1 tsp. dry mustard
- 1/2 tsp. ground ginger
- 1 1/2 cups chicken stock (can be canned chicken broth)
- chopped parsley for garnish (optional)
- Trim all visible fat and tendons from chicken breasts, then make very small slits crosswise down the length of each breast. (This helps the sauce to penetrate. Be careful not to cut through too far.)
- Season chicken with poultry seasoning on both sides.
- Heat olive oil in large frying pan big enough to hold the chicken in a single layer, add chicken and cook about 4 minutes on the first side, until chicken is lightly browned.
- Turn chicken over and cook 2-3 minutes on the second side, until chicken feels almost, but not quite firm to the touch. (It will continue to cook in the sauce, so don’t overcook.)
- While chicken cooks, put all sauce ingredients in bowl or large measuring cup, and whisk to combine.
- When chicken is well browned, lower heat and pour sauce over.
- Simmer 20 minutes, being sure to keep heat at a very low simmer.
- After 20 minutes, remove chicken from pan and whisk the sauce a few times to be sure it’s smooth.
- Serve hot, with a little sauce spooned over each piece of chicken, garnishing with fresh parsley if desired.
This recipe from my sister Janet.
Makes 8 servings, recipe can be cut in half, but this recipe makes great leftovers for lunch.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This easy chicken recipe would be suitable for low-carb and low-glycemic diets, including all phases of The South Beach Diet. South Beach would recommend low-fat mayo and low-fat sour cream for this recipe, personally I’d use full-fat sour cream and mayo, and that’s what low-carb diets would recommend.
Find More Recipes Like This One:
Use theRecipes by Diet Typephoto index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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