Janet’s Dijon Mustard Chicken
This Dijon Mustard Chicken recipe from my sister Janet is so tasty and quick for a low-carb dinner the whole family will like! And this mustard chicken dinner is extra low in carbs and high in protein!
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Dijon Mustard Chicken is a recipe I got from my sister Janet years ago, and I’ve been making it ever since. I have memories of Janet making this chicken in the kitchen at my parent’s house, long before I thought about low-carb eating! Then years later I asked her for the recipe when I realized this chicken was a delicious carb-conscious main dish that’s also quick and easy to make.
The recipe has a delicious pan sauce that combines dry mustard and Dijon mustard with chicken broth, mayo, and sour cream, and then simmers the chicken in the sauce. There isn’t a huge amount of Dijon mustard in this chicken recipe, but I think that distinctive flavor is one thing that makes it so flavorful.
And the old photos for this recipe were not the best, and through the years I didn’t make the recipe with with eight chicken breasts any more. So I decided to update this so it makes fewer servings and take better photos. The only other change was using a bit less chicken broth so it cooks more quickly. (I’m putting the recipe for the original version in the recipe NOTES if anyone wants to see it!)
This mustard chicken is perfect to make for a quick work-night dinner. Please try this easy recipe; I promise you’ll love it!
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What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- boneless, skinless chicken breasts
- Olive Oil (affiliate link)
- Poultry Seasoning (affiliate link)
- mayo
- sour cream
- Dijon mustard (affiliate link)
- dry mustard (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 Dijon mustard chicken such amazing mustard flavor?
Using both dry mustard and Dijon mustard gives this mustard chicken recipe a sauce with so much delicious flavor, without adding carbs! If you’re really a mustard fan adding a little more mustard wouldn’t hurt either.
Can you make this chicken with another type of mustard?
If you don’t have Dijon mustard or just aren’t a fan, I think this will still taste good with a different type of mustard. (Although I would prefer the flavor from Dijon mustard if you have it.) Don’t use honey mustard unless you don’t care about adding a few more carbs.
What if you don’t want six servings of Dijon Mustard Chicken?
Even if you prefer to use only four chicken breasts to make this recipe, I encourage you to make the full amount of sauce, because I love this with plenty of sauce on my chicken. Plus the extra sauce is great on the leftovers when you reheat them.
How low in carbs is the Dijon mustard chicken recipe?
This easy chicken recipe only has 2 carbs per serving and 39 grams of protein!
How to Make Janet’s Dijon Mustard Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Start by trimming fat and undesirable parts from chicken, then cut small crosswise slits to help the chicken cook quickly.
- Season chicken 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.
- Turn chicken over and cook 2-3 minutes on the second side, until is quite firm to the touch. (It will continue to cook in the sauce.)
- While chicken cooks, whisk together mayo, sour cream, Dijon mustard, dry mustard, and chicken stock. (The sauce will look thin at first.)
- After you cook chicken on the second side, pour sauce over and reduce heat to a very low simmer. Then let chicken simmer in the sauce about 20 minutes, turning a few times.
- Turn off heat when the sauce is reduced and slightly thickened.
- Remove chicken to a plate, whisk sauce a few times to make sure it’s smooth, then pour the sauce over chicken.
- Serve Dijon Mustard Chicken hot, garnished with parsley if desired.
- (If you want to see the original recipe that uses 8 chicken breasts, you can see it in the NOTES section of the recipe below.)
Make it a low-carb Meal:
For a low-carb dinner, I’d eat Janet’s Dijon Mustard Chicken with a vegetable dish like one of these:
- Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts
- Roasted Broccoli with Lemon and Pecorino-Romano Cheese
- Air Fryer Asparagus with Lemon and Parmesan
- Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese
- Pan-Fried Asparagus (with Gorgonzola and Pine Nuts)
Want more ideas for Chicken Breasts?
This recipe is featured in a round-up of Keto Chicken Breast Recipes the Family Will Love!
Janet's Dijon Mustard Chicken
My sister Janet’s Dijon Mustard Chicken is so tasty and this is easy enough for a low-carb dinner on a work night! And even if you prefer to make fewer servings I encourage you to still make the full amount of sauce, because I love this with lots of sauce on my chicken!
Ingredients
Ingredients:
- 6 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 cups chicken broth (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 (or slightly longer), being sure to keep heat at a very low simmer.
- When the sauce is mostly reduced, 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 the Dijon Mustard Chicken hot, with a little sauce spooned over each piece of chicken, garnishing with fresh parsley if desired.
Notes
ORIGINAL RECIPE THAT MAKES EIGHT SERVINGS:
- 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 light or full-fat mayo (do not use fat free mayo which has added sugar)
- 1/2 cup light or full-fat sour cream (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.
You can use canned chicken broth (affiliate link) for this recipe but if I had some in the freezer, I would use homemade chicken stock.
This recipe from my sister Janet.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 410Total Fat 27gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 19gCholesterol 122mgSodium 598mgCarbohydrates 2gFiber 0gSugar 1gProtein 39g
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:
My sister’s Dijon chicken recipe would be great for low-carb and Keto diets. I’d use full-fat sour cream and mayo for the extra creaminess, and that’s what low-carb diets would recommend.This recipe could work for the original South Beach Diet, which would recommend low-fat mayo and low-fat sour cream. Find More Recipes Like This One:
Use Easy to Cook 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, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
My sister’s Dijon Mustard Chicken was first posted in 2006, and many Kalyn’s Kitchen readers have enjoyed it since then! The recipe was updated with better photos and some slight changes to the recipe in 2024 and was last updated with more information in 2026.
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50 Comments on “Janet’s Dijon Mustard Chicken”
Is there anyway this can be made in the instant pot? I’m in las vegas and this summer has been brutal. I’d love to make it without heat up the kitchen.
Hi Cole. It is brutally hot here in Utah too. I wish I could help but I haven’t made this type of dish with a mayo-based sauce in the Instant Pot and I wonder if the sauce will separate when it’s cooked at high pressure. If you do want to try it I might brown the chicken, add the stock, mustard, and ginger and cook for a very low time under pressure, maybe just 2 minutes. Then quickly release the pressure, stir in mayo and sour cream, and cook on low heat until the liquid is reduced. If you try it, please let me know how it works!
This is much like a deviled chicken recipe that I have made for years. A real family favorite. this one is quicker, so I will probably make it more often. Â
I have been using your recipes to stay healthy and on my low carb life style for over a decade. I do wish you would remove the little squares on the side of the page that have recently appeared for Facebook, Twitter, etc. they are hard to read around and can be annoying.
Hi Teddi, glad you like it! Happy to hear you have been enjoying the recipes.
I am e-mailing you about the little social sharing squares. They aren’t bothersome for me at all so I’m wondering if they’re not displaying correctly in the browser and device combination you’re using.
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.
So glad people are enjoying this!
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!
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!
I don’t see Powdered Ginger in the ingredients list. Am I missing
Michelle, this is an old comment from 2013, I was never a fan of powdered ginger so I removed it when I revised the recipe a few years ago. If you want to add it, the original recipe has 1/2 teaspoon.
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 🙂
Sharon so glad you have enjoyed it so much!
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.
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!
Looks fantastic, Kalyn! I love mustard in dishes like this…the flavor is so unique and tasty.
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?
Kendra, so glad that worked for you!
So yummy! I only had plain yogurt and it worked beautifully in place of the sour cream. My family never knew. 😉
Kendra, I will pass that on to Janet, thanks!
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!!
So glad you liked it. I do like the idea of mushrooms added to this.
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. 🙂
I'm guessing it will be very good with pork. Love to hear how it turns out for you if you try it.
I wonder how this would be with pork? Thinking of trying it tonight! 🙂
Wendy, glad to hear you liked it.
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.
Susie, glad you guys liked it; I will pass the kudos on to Janet.
Delicious recipe! My husband rated this recipe as "a keeper"! Keep the great recipes comin!
Angela, I have a giant pan that fits 8 chicken breasts easily, but you can certainly make it with 4.
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 ;-)]…