Janet’s Easy Mustard Chicken
My sister Janet’s Easy Mustard Chicken is so tasty and quick that it’s perfect to make for a low-carb dinner the whole family will like!
PIN this easy Mustard Chicken recipe to try it later!
For today’s Friday Favorites pick I’m reminding you about Janet’s Easy Mustard Chicken which is a recipe I got from my sister Janet many years ago. This mustard chicken recipe is quick and easy enough for a work-night dinner, but also very tasty.
I have good memories of Janet making this Mustard Chicken in the kitchen at my parent’s house, long before I ever thought about low-carb or Keto dinners, and then sometime in the early days of my blog I realized this is a perfect carb-conscious main dish that’s also extremely quick an easy to make and that’s when I asked her for the exact recipe.
The recipe has an easy pan sauce that combines two types of mustard with chicken broth, mayo, and sour cream, and simmers the chicken in the tasty sauce. Don’t pass up this simple and delicious chicken dinner; I promise you’ll love it!
What ingredients do you need?
- boneless, skinless chicken breasts
- Olive Oil (affiliate link)
- Poultry Seasoning (affiliate link)
- mayo
- sour cream
- Dijon mustard (affiliate link)
- dry mustard (affiliate link)
- ground ginger (affiliate link)
- homemade chicken stock or canned chicken broth (affiliate link)
- salt and fresh-ground black pepper to taste
- chopped parsley (optional)
What gives this mustard chicken extra mustard flavor?
Using both dry mustard and Dijon gives this mustard chicken a sauce with so much delicious mustard flavor, without adding any carbs!
What if you don’t have Dijon Mustard?
If you don’t have Dijon mustard or just aren’t a fan, I think this will still taste pretty great with a different type of mustard. Don’t use honey mustard unless you don’t care about adding a few more carbs.
Want more dinners featuring mustard?
If you’re a mustard fan you might enjoy Pork Tenderloin with Mustaard Sauce, Barely Cooked Asparagus with Lemon-Mustard Vinaigrette, or Chile Mustard Pork Kabobs.
How to Make Janet’s Easy Mustard Chicken:
(Scroll down for complete printable recipe including nutritional information.)
- 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, so go ahead and make the full amount if you want leftovers.
- Start by trimming all visible fat and undesirable parts 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 brown 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 low-carb Meal:
For a low-carb dinner, I’d eat this with a vegetable dish like Roasted Broccoli with Garlic, or Slow Roasted Asparagus. It would also be delicious with Air Fryer Peppers and Onions.
More Ideas with Chicken Breasts:
Chicken and Roasted Asparagus with Tahini Sauce
Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce
Chicken Piccata with Fried Capers
Janet's Easy Mustard Chicken
My sister Janet’s Easy Mustard Chicken is so tasty and this is easy enough for a low-carb dinner on a work night!
Ingredients
Ingredients:
- 8 boneless, skinless chicken breasts
- 1 - 2 T olive oil (will depend on your pan)
- 2 tsp. poultry seasoning
Sauce Ingredients:
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 T Dijon mustard
- 1 tsp. dry mustard
- 1/2 tsp. ground ginger
- 1 1/2 cups chicken stock (see notes)
- chopped parsley for garnish (optional)
- salt and fresh-ground black pepper to taste
Instructions
- Trim all visible fat and undesirable parts from chicken breasts, then make very small slits crosswise down the length of each breast. (This helps the chicken to cook evenly. Be careful not to cut through too far.)
- Season chicken with Poultry Seasoning (affiliate link) 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 lightly 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.
- Season to taste with a little salt and fresh-ground black pepper.
- Serve hot, with a little sauce spooned over each piece of chicken, garnishing with fresh parsley if desired.
Notes
You can use one 14 oz. can chicken broth for this recipe.
This recipe from my sister Janet.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 23gSaturated Fat: 5gUnsaturated Fat: 16gCholesterol: 128mgSodium: 354mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 42g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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 original 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 for the extra creaminess, and that’s what low-carb diets would recommend. Take your choice on that of course!
Find More Recipes Like This One:
Use Easy to Cook Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, or on Instagram to see all the good recipes I’m sharing there.
48 Comments on “Janet’s Easy Mustard Chicken”
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.
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!
Michelle, glad you liked it; thanks for letting me know.
So yummy! The sauce is creamy and decadent and that's amazing without using any cream! My husband LOVED it so much too! Thanks!!
Linda, so glad it was a hit! I'm chuckling that you can't reveal there was mayo in the sauce!
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!
Love the idea of adding some swiss chard to this! Thanks for sharing.
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!
Mustard and chicken – a great marriage. Thanks for this recipe.
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!)
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!
I love this recipe. And the sauce- fantastic.
So simple yet perfect for entertaining or just a quick meal for your family.
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).
A lovely mid-week meal idea… I need as many as I can get!
Robyn
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.)
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!
I was looking for a fast, low fat chicken recipe with sour cream sauce and this was perfect. Very good – thank you.
We absolutely LOVED this recipe. I love things that are this easy, but taste so complex. Thanks for the recipe!
This looks so delicious, there’s just something about a mustard sauce on chicken. I’m definitely making this for dinner tonight. Thanks Kalyn!
Ooh yummy! This looks really good. [And I’m glad I’m not the only one who never follows a recipe – even my own ;-)]…