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This One-Pot Dijon Chicken is your ticket to a gourmet, gluten-free, low-carb dinner in 30 minutes flat—with just 6 ingredients! Creamy, tangy, and packed with herbs, it’s the ultimate weeknight lifesaver (yes, even Kevin approved it after two helpings). The secret? A foolproof Dijon cream sauce that clings to every bite. Bonus: One pot = minimal cleanup!
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Why You'll Love This One-Pot Dijon Chicken Recipe
- 🕒 30 Minutes = Summer’s Best Friend - One pot, zero babysitting. Perfect for nights when you’d rather be sipping rosé on the patio than scrubbing pans. (Even Miss Picky Pants approves!)
- 💸 Budget Hero ($1.50/Serving!) - Chicken thighs + pantry staples = cheaper than drive-thru. Bonus: leftovers taste even better tomorrow.
- 🤫 Secretly Low-Carb (3g Net Carbs!) - Creamy, tangy, and no guilt—thanks to mustard’s magic. (Pro tip: Swap in horseradish mustard for an extra kick.)
In This Post
One-Pot Dijon Chicken (30 Minutes, 3g Net Carbs!) – The Picky Eater-Approved Weeknight Hero
Let me tell you about the Great Mustard Ban of 2012.
Back then, if my youngest daughter—affectionately dubbed Miss Picky Pants—even saw a mustard bottle in the kitchen, she’d dramatically gag and declare dinner “ruined forever.” (Yes, even hot dogs weren’t safe. The struggle was real.)
Fast-forward to today, and this One-Pot Dijon Chicken isn’t just tolerated—it’s requested. In fact, when I sent the recipe to her for “testing,” her chef boyfriend (whose opinion I definitely sweated over) texted me: “Damn, Mom. This slaps.” Cue the victory dance.
The Mustard Redemption Arc
Turns out, mustard is the ultimate undercover flavor hero:
- Zero sugar, all tangy depth (perfect for low-carb life).
- Creamy magic when paired with herbs and a splash of cream.
- Cheap as heck—unlike those fancy sauces that cost $8 per jar.
But the real win? One pot. 30 minutes. 3g net carbs. Because summer is for patio hangs, not dishpan hands.
Why This Recipe Broke the Internet (Or At Least Our Family Group Chat)
- The “I Hate Mustard” Seal of Approval
Miss Picky Pants now asks for this. If that’s not a culinary miracle, I don’t know what is. - The Chef’s Stamp
Her boyfriend’s exact words: “The sauce is stupid good.” (High praise from someone who makes foams for fun.) - The Summer Savior
Between pool days and last-minute BBQs, this dish is my emergency dinner parachute. No marinating, no babysitting the stove—just golden chicken swimming in a tangy, creamy sauce that clings to every bite.
The Moral of the Story
Never underestimate the power of a 30-minute, one-pot, picky-eater-approved miracle—especially when it’s cheap, low-carb, and requires exactly zero fancy skills.
(P.S. Want to freak out your family? Tell them after they lick their plates that there’s mustard in it. The looks are priceless.)
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘One-Pot Dijon Chicken Ingredient Notes
Here, I explain the best ingredients for my One-Pot Dijon Chicken recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Boneless, skinless chicken thighs: Juicier and more forgiving than breasts during quick cooking. Substitutions: Chicken breasts (reduce cook time by 2-3 mins).
- Pink salt: Enhances flavor and provides trace minerals for low-carb diets. Substitutions: Sea or kosher salt (use 25% less by volume).
- Olive oil: High smoke point for searing; adds fruity depth. Substitutions: Avocado oil.
- Unsalted butter: Builds a rich fond for the sauce. Substitutions: Ghee (for dairy-free).
- Onion: Adds natural sweetness. Substitutions: 1 tbsp onion powder.
- Garlic: Essential aromatic. Substitutions: ½ tsp garlic powder per clove.
- Chicken bone broth: Adds collagen-rich depth. Substitutions: Stock or bouillon + water (watch for added sugars).
- Dijon mustard: Tangy flavor, emulsifies the sauce. Substitutions: Whole grain mustard (texture varies) or yellow mustard + ½ tsp lemon juice.
- Heavy cream: Creates a luxurious texture. Substitutions: Full-fat coconut milk (for dairy-free).
- Lemon juice: Brightens the sauce. No substitutions recommended.
- Fresh thyme: Earthy, floral notes. Substitutions: ⅓ amount dried thyme or ½ tsp Italian seasoning.
- Fresh parsley: Fresh finish only. No substitutions recommended.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
🔪How to Make This One-Pot Dijon Chicken Recipe
These are four of the steps involved in making One-Pot Dijon Chicken. The full directions are in the recipe card at the bottom of the post.
Cook the chicken on each side until golden brown.
Lower the heat to medium and add the butter and onions to the skillet.
Pour in the bone broth and stir to remove any browned bits from the bottom of the skillet.
Stir in mustard, heavy cream, lemon juice, and thyme leaves.
Storing and Reheating Your One-Pot Dijon Chicken
Storing Leftovers
✅ Fridge:
- Cool within 1 hour (food safety first!).
- Store chicken + sauce together in an airtight container for 3 days max.
✅ Freezer:
- Portion into freezer bags, remove air, and lay flat.
- Keeps 2 months (sauce may thicken—thin with broth when reheating).
Reheating Like a Pro
🔥 Stovetop (Best for Creamy Texture):
- Add leftovers to the skillet with 1 tbsp broth or cream.
- Warm covered on low, stirring occasionally (~5 mins).
⚡ Microwave:
- Cover with a damp paper towel.
- Heat at 50% power in 1-min bursts, stirring between.
💭My Recipe Tips
Mustard Mastery
- Dijon vs. Whole Grain: Dijon blends smoothly; whole grain adds texture. For extra tang, use 1 tbsp of each.
- Avoid "skinny" mustards (like yellow mustard)—they lack depth.
2. Chicken Perfection
- Dry thighs well before seasoning for maximum sear.
- Don’t overcrowd the pan—cook in batches if needed.
3. Sauce Consistency
- Too thin? Simmer 2-3 extra minutes.
- Too thick? Add broth 1 tbsp at a time.
4. Time-Savers
- Prep ahead: Chop onions, garlic, and thyme up to 2 days in advance.
- Shortcut: Use 1 tsp garlic powder + 1 tsp onion powder instead of fresh.
FAQ about One-Pot Dijon Chicken
Yes, but: Breasts cook 2-3 minutes faster and can dry out. For best results:
Pound to even thickness
Pull at 155°F (carryover cooking will finish them)
Fridge: 3 days in an airtight container
Freezer: 2 months (sauce may separate—just stir when reheating)
Reheat: Stovetop with extra broth to refresh
High heat can cause separation. Reheat gently and whisk in 1 tsp butter.
🍽️Serving Suggestions
Low-Carb/Keto Pairings
- Lemon Garlic Zucchini Noodles – Soaks up the creamy sauce perfectly.
- Roasted Brussels Sprouts with Garlic Breadcrumbs – Adds a crunchy contrast.
- Roasted Garlic Cauliflower Mash – A buttery, carb-free base.
For the Carb-Lovers
- Crusty Baguette – Essential for sauce-mopping.
- Buttered Egg Noodles – Classic comfort pairing.
- Roasted Baby Potatoes – Tossed in leftover Dijon sauce.
Leftover Makeovers
- Dijon Chicken Salad – Chop chilled chicken, mix with extra sauce, and serve over greens.
- Stuffed Avocados – Fill halved avocados with shredded chicken and a drizzle of sauce.
- Breakfast Hash – Sauté with diced peppers and top with a fried egg.
Special Occasion Upgrade
- Date Night: Serve with Prosciutto-Wrapped Asparagus and a dry white wine.
- Dinner Party: Plate over Parmesan Risotto with a thyme garnish.
More Delicious One-Pot/One-Pan Recipes...
One-Pot Dijon Chicken
Equipment
- 1 tongs
Ingredients
- 2 lb boneless skinless chicken thighs
- pink salt
- cracked black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 3/4 cup chicken bone broth (homemade or store-bought)
- 1/4 cup Dijon mustard or whole grain mustard
- 1/4 cup heavy cream
- 2 tsp fresh lemon juice
- 2 tbsp fresh thyme leaves chopped (can sub 2 teaspoons dried)
- Fresh flat-leaf parsley, chopped for garnish
Instructions
- Pat the chicken thighs dry with a paper towel and season well with salt and pepper.
- Heat a large skillet over medium-high heat and add the oil.
- Cook the chicken for 5-6 minutes on each side or until golden brown and cooked through, then remove with tongs to a plate.
- Lower the heat to medium and add the butter to the skillet.
- Cook the onions for 5-6 minutes until soft and translucent, add the garlic during the last minute.
- Pour in the bone broth and stir to remove any browned bits from the bottom of the skillet, then simmer to reduce for about 3 minutes.
- Stir in mustard, heavy cream, lemon juice, and thyme leaves.
- Taste the sauce and add salt and pepper if needed.
- Add the chicken back to the skillet to cook for a minute or two to warm.
- Serve garnished with fresh parsley.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash your hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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