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
(recipe originally posted on February 7, 2012)
Gail Schumann says
I would love to make this recipe but I don't eat chicken or red meat. Do you think this might work with fish, and if so, what kind? I eat keto so I don't want to substitute anything starchy.
Erin says
Yum! I think it would be great with salmon or a white fish like sea bass or halibut.
Amy Lynn says
I just made this with Salmon filets and substituted the tarragon with dill, it was excellent!!
Kim says
I made this tonight - it was wonderful but for us, the bouillon granules could be cut in half or eliminated completely of you use a good homemade chicken stock. (as I did). The sauce is delicious but the dijon flavor gets a bit lost in the saltiness. Everyone's taste for salt varies, so I would say taste as you go. I will definitely make this again.
Melissa says
How do you think coconut milk would be as an alternative to the heavy cream? My kids can't do dairy, but this looks sooooo yummy!
Anya says
I know you posted this recipe an eternity ago but I just discovered it and made it last week. Since then I cannot stop thinking about how delicious it was (the first night and the leftovers I had for lunch the next day). I nearly licked the plate. Other food I make now pales in comparison. We also made your parmesan-dijon crusted pork chops 2 weeks ago which were awesome too. Thank you!
Ang says
Can I just thank you for posting all these amazing recipes that make it so much easier to stick to a healthy diet? x
Peace Love and Low Carb says
Thanks for the kind words 🙂
Jennifer Terry says
This was delicious! I served this over mashed rutabega and it was outstanding! My fiancé, who is not eating low carb, kept oooing and ahhhhhh over how good it was! There was only one issue that I had (which wasn't really a big issue) my sauce "broke" and the cream and butter seperated. I'm not sure what I did wrong, but I just stirred the sauce up before serving it. The taste was still phenomenal though!
Jane Johnson says
loving your chicken recipes! i HATE chicken (for some reason, still don't know why - think it's the raw chicken grossness combined with it often being too dry) and i've tried some of your recipes and they are awesome! thanks much!
Holley says
Thanks so much. I love hearing feedback like this. It makes me so happy.
P.I.N.K. Mom says
Loving your blog and your recipes! Recently started eating low-carb (again!) and all these fabulous recipes are helping me realize this is a totally do-able lifestyle and not a 'life sentence'. Very encouraging, thank you! This dish is my fav so far!
Natasha in Oz says
I just found this recipe on Pinterest and can't wait to try it! Your blog is great-thanks for sharing such yummy recipes.
Best wishes,
Natasha @ 5 Minutes Just for Me