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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! Use Easy to Cook Recipes to find more recipes like this one.

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Janet's Easy Mustard Chicken found on KalynsKitchen.com

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!

Janet's Easy Mustard Chicken found on KalynsKitchen.com

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.

Janet's Easy Mustard Chicken found on KalynsKitchen.com

Make it a Meal:

For a low-carb dinner, I’d eat this with a vegetable dish like Roasted Broccoli with Garlic, or Slow Roasted Asparagus.

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

Sauce Ingredients:

  • 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)


  1. 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.)
  2. Season chicken with poultry seasoning on both sides.
  3. 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.
  4. 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.)
  5. While chicken cooks, put all sauce ingredients in bowl or large measuring cup, and whisk to combine.
  6. When chicken is well browned, lower heat and pour sauce over.
  7. Simmer 20 minutes, being sure to keep heat at a very low simmer.
  8. After 20 minutes, remove chicken from pan and whisk the sauce a few times to be sure it’s smooth.
  9. 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.

All images and text ©

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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Janet's Easy Mustard Chicken found on KalynsKitchen.com

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44 comments on “Janet’s Easy Mustard Chicken”

  1. Does the chicken broth thicken? This sounds kind of watery to me. Can I use less broth?

    • The broth will evaporate and reduce the sauce as it simmers, but of course you can use less broth if you prefer. Check to step-by-step photos to see what I mean. Of course this is half the amount of sauce for four chicken breasts.

  2. So glad people are enjoying this!

  3. Made this for the 3rd time, yummy! I used 2% greek yogurt and full fat mayo. Also used Chicken cutlets, b/c it's what I had. DELISH! Kids went back for seconds!

  4. I think the real revelation about this particular recipe is the combination of poultry seasoning, powdered ginger, and mustard. Something I would never have thought of, but it works so well. I'm on my third time making this. Love it. Thanks Kalyn! Thanks Janet!

  5. This was SO yummy! My family devoured it. I didn't have the exact ingredients-no chicken broth on hand, so I just used a cup of water. No powdered mustard so I just used plain old mustard, and as to ginger I only had a squeeze tube of ginger paste. Still, it was SO GOOD! Thanks for sharing 🙂

  6. Sharon so glad you have enjoyed it so much!

  7. I got this recipe from your site last year & now it's one of my family's very favorite meals. It never fails to satisfy. Yummy!
    Thanks so much for sharing.

  8. Lara, I do know what you mean, cooking seems to tame down the mustard. I admit though, I love very mustardy deviled eggs, so I think I'm a mustard fan in any way you use it.

    Thanks Zesty!

  9. Looks fantastic, Kalyn! I love mustard in dishes like this…the flavor is so unique and tasty.

  10. It's funny–I don't like plain mustard (like on sandwiches), but recipes that call for mustard like this, I almost always enjoy. What is it about that flavor that changes during the cooking process and adds so much depth? Do you know what I mean?

  11. Kendra, so glad that worked for you!

  12. So yummy! I only had plain yogurt and it worked beautifully in place of the sour cream. My family never knew. 😉

  13. Kendra, I will pass that on to Janet, thanks!

  14. OMG this is fantastic! I have never left comments about anything before, but this recipe is awesome! Made it for lunch with roasted broccoli and garlic…WOW!

  15. So glad you liked it. I do like the idea of mushrooms added to this.

  16. Just tried this tonight and it was awesome! We added some mushrooms to the mix, and that gave it an awesome, even more hearty flavor. 🙂

  17. I'm guessing it will be very good with pork. Love to hear how it turns out for you if you try it.

  18. I wonder how this would be with pork? Thinking of trying it tonight! 🙂

  19. Wendy, glad to hear you liked it.

  20. I made this last night using skinless chicken thighs, simmering the sauce alone for additional time to make it thicker. My husband loved it! It was a great balance of flavors and fit well in our diet plans. I'm adding this one to our rotation.

  21. Susie, glad you guys liked it; I will pass the kudos on to Janet.

  22. Delicious recipe! My husband rated this recipe as "a keeper"! Keep the great recipes comin!

  23. Angela, I have a giant pan that fits 8 chicken breasts easily, but you can certainly make it with 4.

  24. Looks wonderful but it calls for 8 chicken breasts and then says to cook them in a pan that will fit all of them??? Where do you get your pans at woman? Even my huge Capahlon skillet will probably only hold 4-5.

    Nevertheless, there is only 2 of us, so I am making this anyways using 4 breasts.

  25. Thanks for this recipe — I was just looking through my cookbooks trying to find new, easy recipes to use with chicken breasts. I'm going to give this one a try!

  26. Michelle, glad you liked it; thanks for letting me know.

  27. So yummy! The sauce is creamy and decadent and that's amazing without using any cream! My husband LOVED it so much too! Thanks!!

  28. Linda, so glad it was a hit! I'm chuckling that you can't reveal there was mayo in the sauce!

  29. I made this tonight and it was a hit!! My kids even loved it which is saying alot. My son asked what was in the sauce and I caught myself before saying mayo (cause he HATES it) but I did say mustard which caused him to pause. He said yuk. Then he grabbed the spoon again and started scooping it up. Whew!! I made it with cauliflower which my 9 year loves–amazingly!

  30. Love the idea of adding some swiss chard to this! Thanks for sharing.

  31. I made this for dinner tonight. I bumped up the nutrition by adding a couple handsful of slivered Swiss Chard from the garden. I also had to add some salt, as my Kitchen Basics is completely unsalted. Delicious! Thanks for the springboard, Kalyn!

  32. Mustard and chicken – a great marriage. Thanks for this recipe.

  33. Kate so glad to hear you liked it (and nice to know that someone was actually still making the recipe even with the old photos, which I thought were pretty bad!)

  34. Kalyn, I stumbled upon this recipe last week and made it for my family. We loved it! We served it with steamed broccoli–which was delicious with the sauce, too. Thank you for this website. It's been such a blessing. As new SBDieters, we would be lost without it!

  35. I love this recipe. And the sauce- fantastic.

    So simple yet perfect for entertaining or just a quick meal for your family.

  36. This looks just fantastic! I think this will fit in with my meal plan too. I could have this with mashed cauliflower… I bet the kids would even love this chicken! Thank you! I am making this for dinner tonight and might post it on my blog (linked to you).

  37. A lovely mid-week meal idea… I need as many as I can get!

  38. BBoo, I think that’s a fantastic suggestion to add some rosemary! I think I’ll be making this again with your twist! (And this recipe could definitely use a better photos too.)

  39. I love this chicken recipe and have shared it with several people. I, too, can’t follow a recipe without adding at least a little of my own touch. In this case, 1 Tbsp of dried Rosemary. I’m a Rosemary fanatic, and it really goes well with this dish. Thanks for the awesome recipe!

  40. I was looking for a fast, low fat chicken recipe with sour cream sauce and this was perfect. Very good – thank you.

  41. We absolutely LOVED this recipe. I love things that are this easy, but taste so complex. Thanks for the recipe!

  42. This looks so delicious, there’s just something about a mustard sauce on chicken. I’m definitely making this for dinner tonight. Thanks Kalyn!

  43. Ooh yummy! This looks really good. [And I’m glad I’m not the only one who never follows a recipe – even my own ;-)]…

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