This Keto Chicken Dijon with Mushrooms and Artichokes is the perfect budget friendly dinner. Juicy chicken breast, with a creamy mustard sauce, briny artichokes and tender mushrooms. With minimal ingredients and less than 30 minutes to prepare, it is perfect for those busy weeknights or even for meal prep.
Ingredient Notes
Ingredients in Keto Chicken Dijon
- Chicken: For this creamy mustard chicken recipe, I used chicken breasts, cut into tender-sized pieces. You could also use chicken things. (more keto chicken recipes)
- Chicken bouillon granules: If you cannot find bouillon granules, you can use a bouillon cube and just let it dissolve.
- Artichoke hearts: I use canned, quartered artichoke hearts. Be sure to drain the artichokes before adding them to the sauce. (check out my marinated artichoke heart recipe)
- Mushrooms: I used cremini mushrooms, but you can use any mushroom you prefer. Some of my favorites are oyster, shiitake, and portobello.
- Dijon mustard: This is also excellent with a stone-ground mustard or even a spicy brown mustard.
Step by step Instructions
How to make Keto Chicken Dijon
STEP 1: Season both sides of the chicken breasts generously with salt and pepper.
STEP 2: In a large skillet, melt the butter over medium-high heat.
STEP 3: Add the chicken to the pan and sear until it is golden brown on both sides.
STEP 4: Remove the chicken from the pan and set aside (chicken may not be fully cooked at this stage)
STEP 5: Deglaze the pan with chicken stock and use a rubber spatula to scrape off and mix in any bits that are stuck to the bottom of the pan.
STEP 6: To the chicken stock, mix in the bouillon granules and tarragon until dissolved. Reduce heat to medium-low and let simmer for 5 minutes
STEP 7: Add the heavy cream, Parmesan cheese, Dijon mustard, mushrooms and artichokes and bring to a bowl, then reduce to simmer. Let simmer for an additional 10 to 15 minutes, or until the sauce has reduced by ½ and thickened.
STEP 8: Add the chicken back to the pan and let simmer until the chicken is cooked all the way through, about 5 to 8 minutes.
Recipe tips and Serving Suggestions
- Storage: Store leftovers in the refrigerator for up to 4 days.
- Reheating: I recommend reheating this on the stovetop and adding a list heavy cream and parmesan cheese to revive the sauce.
- Chicken thighs: You can substitute chicken thighs in place of the chicken breasts
- Add capers: This dish is also amazing with capers instead of, or in addition to the artichoke hearts.
- Add more veggies: Some of my favorite vegetables to add to this dish are broccoli, spinach, or asparagus.
- Side dishes: I like to serve this with my Cheesy Creamed Spinach, Buttery Cauliflower Rice Pilaf, Herbed Goat Cheese Cauliflower Mash, or even Crispy Air-fryer Potato Wedges
Frequently asked questions
Since flour is not low carb or gluten free, I often use cream, cheese, and reduction to thicken my sauces. Heavy cream and cheese will add some body to the sauce, and then a long sauté to reduce the sauce will further thicken it.
To make this dairy free, substitute full fat coconut milk for the heavy cream and omit the parmesan cheese. To maintain that Parmesan cheese flavor, you can add a little nutritional yeast.
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Chicken Dijon with Mushrooms and Artichokes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Diet: Gluten Free
Description
This Keto Chicken Dijon with Mushrooms and Artichokes is the perfect budget friendly dinner. Juicy chicken breast, with a creamy mustard sauce, briny artichokes and tender mushrooms. With minimal ingredients and less than 30 minutes to prepare, it is perfect for those busy weeknights or even for meal prep.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into tender sized pieces (I get my organic, pasture raised chicken here)
- sea salt and black pepper
- 3 tablespoons butter
- ½ can of quartered artichoke hearts
- 6 ounces cremini mushrooms, halved
- ½ cup chicken stock
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon chicken bouillon granules (get it here)
- ¼ teaspoon dried tarragon
- a few sprigs Italian flat feaf parsley, chopped
Instructions
- Season both sides of the chicken breasts generously with salt and pepper.
- In a large skillet, melt the butter over medium-high heat. Add the chicken to the pan and sear until it is golden brown on both sides
- Remove the chicken from the pan and set aside (chicken may not be fully cooked at this stage)
- Deglaze the pan with chicken stock and use a rubber spatula to scrape off and mix in any bits that are stuck to the bottom of the pan.
- To the chicken stock, mix in the bouillon granules and tarragon until dissolved. Reduce heat to medium-low and let simmer for 5 minutes
- Add the heavy cream, Parmesan cheese, Dijon mustard, mushrooms and artichokes and bring to a bowl, then reduce to simmer. Let simmer for an additional 10 to 15 minutes, or until the sauce has reduced by ½ and thickened.
- Add the chicken back to the pan and let simmer until the chicken is cooked all the way through, about 5 to 8 minutes.
- Garnish with fresh parsley before serving.
Notes
- net carbs per serving: 4.2g
- I often use cream, cheese, and reduction to thicken my sauces. Heavy cream and cheese will add some body to the sauce, and then a long sauté to reduce the sauce will further thicken it.
- To make this dairy free, substitute full fat coconut milk for the heavy cream and omit the parmesan cheese. To maintain that Parmesan cheese flavor, you can add a little nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Saute
- Cuisine: French
Nutrition
- Serving Size: ¼ of the recipe
- Calories: 542
- Fat: 37.6g
- Carbohydrates: 5.4g
- Fiber: 1.2g
- Protein: 42.3g
Keywords: Keto chicken dijon, chicken with creamy mustard, low carb dijon chicken, Keto Dijon chicken, skillet mustard chicken, one pot keto recipes, easy chicken recipes
(recipe originally posted on February 7, 2012)
Sue says
OMG, this was insanely delicious.
Massive hit in our house, thank you so much.
Delicate flavors, cream texture, we had ours on cauliflower rice.
Only thing I did different was sliced the chicken instead of leaving it whole.
Will be doing this frequently.
★★★★★
Alexis says
Is there a way to make this lower calorie? Maybe by substituting the heavy whipping cream for something else? It sounds really good!
April says
Hi, I made this recipe tonight and it was delicious! The only things I changed was 1) used boneless chicken thighs and 2) added an additional 1/4 cup of chicken stock because I served it over cauli rice and didn't need the sauce as thick. Very Yummy! Thank you!
★★★★★
Jancie says
Wowzers, was this delicious! Made along with roasted cauliflower. Mmmm!
★★★★★
Faith Parent Hendrickson says
This is an excellent dish! I made half of this recipe and substituted broth granules with 2 tablespoons of organic chicken broth concentrate. I can't wait to make this again!!
★★★★★
Erin says
Made this last night...the sauce was amazing! Made me wish we weren't eating Keto so I could soak it up with a giant piece of crusty bread! The Dijon is not overwhelming, but rather adds a nice layer of flavor to the sauce. We served it with asparagus and the entire table, adults and kids alike, were raving about it.
★★★★★