Kalyn's Kitchen

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!

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 thought about 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 happened to be friendly for the original South Beach Diet as well with the right ingredient choices.

The recipe has an easy pan sauce that uses mayo and sour cream, and I’d definitely use the full-fat mayo and sour cream. But if you’re following the original South Beach Diet they’d recommend light sour cream and mayo for Janet’s Easy Mustard Chicken, and that’s an adjustment that simple enough to make. Take your choice on which ingredients you prefer, but don’t pass up this simple and delicious chicken dinner; I promise you’ll love it!

What ingredients do you need for this recipe?

  • boneless, skinless chicken breasts
  • olive oil
  • poultry seasoning
  • mayo
  • sour cream
  • Dijon mustard
  • dry mustard
  • ground ginger
  • chicken stock or broth
  • chopped parsley (optional)

Janet's Easy Mustard Chicken found on KalynsKitchen.com

How to Make Janet’s Easy Mustard Chicken:

(Scroll down for complete printable recipe including nutritional information.)

  1. 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.
  2. 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.
  3. Season chicken breasts on both sides with poultry seasoning (affiliate link). (I dump some into my left hand, then use the right hand to rub it on the chicken.)
  4. 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.
  5. 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.)
  6. While the chicken cooks, whisk together the mayo, sour cream, Dijon mustard, dry mustard, dry ginger, and chicken stock. (The sauce will look thin.)
  7. 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.
  8. 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 found on KalynsKitchen.com

Janet's Easy Mustard Chicken

Yield Makes 8 servings
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes

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
  • 2 T olive oil (will depend on your pan)
  • poultry seasoning to season chicken before browning

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)

Instructions

  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 chicken to cook evenly. Be careful not to cut through too far.)
  2. Season chicken with Poultry Seasoning (affiliate link) 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.

Notes

You can use one 14 oz. can chicken broth for this recipe.

This recipe from my sister Janet. 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 Easy to Cook Recipes to find more recipes like this oneUse the Diet Type 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.

Pinterest image of Janet's Easy Mustard Chicken

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    44 Comments on “Janet’s Easy Mustard Chicken”

  1. 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!

  2. 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 🙂

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

  4. 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.

  5. 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!

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

  7. 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?

  8. Kendra, so glad that worked for you!

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

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

  11. 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!
    Thank-you!!

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

  13. 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. 🙂

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

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

  16. Wendy, glad to hear you liked it.

  17. 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.

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

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

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