Creamy Mustard Chicken {Paleo, Whole30, Keto}

The Memory Behind This Treat

Every time I make this Creamy Mustard Chicken, I’m back in my grandmother’s tiny mountain kitchen, where the rule was “use what you have, and make it comforting.” She kept a jar of strong Dijon on the table the way some folks keep ketchup, and she’d whisk it with whatever cream, broth, or pan drippings she had to stretch a few pieces of chicken into a full Sunday supper. I remember her standing over a cast iron skillet, loosening the browned bits with a wooden spoon, telling me, “Right there, that’s where the flavor lives.” I didn’t know it then, but she was teaching me how to build a sauce that tastes like it simmered all day, even if it only took 20 minutes. That philosophy sits right in the middle of this recipe—simple ingredients, big payoff.

Years later, when I needed to manage my blood sugar and moved into keto and Whole30 territory, her old creamy mustard chicken didn’t quite fit my new plate. The first time I tried to “fix” it, I made a gloppy sauce with heavy cream and too much mustard, and my kids politely pushed it around their plates like it might push back. So I went back to the skillet and started again, this time swapping in coconut cream for dairy, dialing in the Dijon, and relying on garlic, onions, and thyme to do the heavy lifting. The night it finally came together—golden chicken thighs, silky sauce, just enough tang—we ended up standing at the stove, sneaking “taste tests” over cauliflower rice before it even hit the table. This Creamy Mustard Chicken tastes like my grandmother’s cooking, but it loves my modern health goals right back, and that’s exactly the kind of comfort I want for you in your own kitchen.

How To Make It (Mix & Ingredients)

To make this Creamy Mustard Chicken, you’ll start by giving your boneless, skinless chicken thighs a simple but powerful flavor base. Pat them dry first (this helps them brown), then season them all over with sea salt, black pepper, and garlic powder. In a large skillet, heat olive oil over medium-high until it shimmers, then sear the chicken for about 5–6 minutes per side. You’re looking for a deep golden crust and juices that run clear. Once cooked, transfer the thighs to a plate and tent them loosely with foil while you build that luscious sauce in the same pan.

In the same skillet, lower the heat to medium and add ghee; it brings a buttery richness while staying friendly for paleo, Whole30, and keto. Add thinly sliced onion and cook until soft, sweet, and lightly golden, about 5–6 minutes, then stir in the minced garlic for just the last minute so it doesn’t burn. Pour in the chicken stock and scrape up every browned bit from the bottom—those bits are pure flavor and make your Creamy Mustard Chicken taste like it simmered all afternoon. Let the stock bubble and reduce for about 3 minutes to concentrate it. Now whisk in Dijon mustard, unsweetened coconut cream, lemon juice, and thyme (or poultry seasoning); the sauce will turn silky, lightly thickened, and wonderfully tangy-creamy.

Slide the chicken thighs back into the skillet, along with any juices from the plate, and spoon the sauce over the top. Let everything simmer together for about 1 more minute so the flavors marry and the chicken warms through. Taste and adjust salt and pepper—this tiny step makes a big difference, especially if you’re serving it over cauliflower rice or mashed cauliflower to keep carbs low. Finish with a sprinkle of chopped parsley right before serving for a fresh, bright contrast to the rich sauce. If you love this kind of skillet comfort food, this same method also works beautifully with pork chops or turkey cutlets for another quick, low-carb dinner.

Make-Ahead & Storage

Creamy Mustard Chicken is a great “cook once, eat twice” kind of meal, and it holds up beautifully in the fridge. For the best texture, I like to cook the chicken and sauce completely, then let everything cool to room temperature before storing. Place the chicken and plenty of that creamy mustard sauce in a shallow, airtight container so it cools quickly and evenly. In the refrigerator, your Creamy Mustard Chicken will keep well for up to 4 days, making it perfect for work lunches or busy weeknights. If you’re planning a meal prep session, you can portion it with cauliflower rice or roasted veggies in individual containers so you’re ready to go.

This dish also freezes better than you might expect for a creamy sauce, since we’re using coconut cream instead of dairy. To freeze, cool fully, then transfer the chicken and sauce to a freezer-safe container or zip-top bag, pressing out as much air as you can. Label it with the date and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge, then reheat gently in a skillet over low to medium-low heat, adding a splash of chicken broth or a tablespoon of coconut cream if the sauce looks too thick. Stir occasionally and heat just until warmed through; boiling can cause the sauce to separate a bit, and while it’ll still taste good, it won’t look quite as silky.

For quick reheating from the fridge, you can use the microwave in short bursts, but I still prefer the stovetop for the best flavor and texture. If you notice the mustard flavor has mellowed after storage, whisk in ½–1 teaspoon of Dijon at the end of reheating to brighten it back up. A squeeze of lemon and a sprinkle of fresh parsley right before serving can also make leftover Creamy Mustard Chicken taste freshly made.

Best Ingredients & Party Variations

When I make Creamy Mustard Chicken for guests, I reach for a few “best of the best” ingredients that make a big difference in flavor while keeping things paleo, Whole30, and keto. Use boneless, skinless chicken thighs if you can; they stay juicier and more forgiving than breasts, especially if you get distracted by the doorbell or a chatty cousin. A good-quality Dijon or whole grain mustard gives the sauce that rich, tangy backbone—if your mustard tastes sharp and clean off the spoon, it’ll sing in the pan. Full-fat coconut cream (from a can, unsweetened) gives you that velvety, restaurant-style texture without any dairy; if yours is separated, just whisk the solid and liquid together before measuring. And don’t skimp on the onions and garlic—they caramelize in ghee and create that cozy base that makes everyone ask, “What smells so good?”

For parties, this Creamy Mustard Chicken is a shape-shifter. Turn it into an appetizer by cutting the cooked chicken into bite-sized pieces and spearing them with toothpicks, serving warm with extra sauce in a small bowl for dipping. For a low-carb dinner buffet, slice the chicken and lay it over a big platter of cauliflower rice or roasted green beans, then spoon the sauce over everything so it becomes a one-pan centerpiece. You can also make a slightly thicker version by simmering the sauce a few more minutes; then use it as a creamy “gravy” over mashed cauliflower or crispy roasted radishes. If your crowd is mixed (keto and non-keto), serve the chicken with two sides: cauliflower rice on one end of the table, and regular rice or potatoes on the other—everyone gets comfort food, and you stay right on track.

Conclusion

When I think about a cozy weeknight dinner that feels a little bit special without demanding much from me, this dish is the one I reach for. There’s something about that silky sauce and tender chicken that slows everyone down at the table. Phones get put away, seconds are requested, and suddenly we’re talking about our day instead of rushing through it. That’s the real magic of cooking at home—those small, quiet moments that turn into memories.

I hope this Creamy Mustard Chicken finds its way into your own rotation of comfort meals that you can feel good about serving. Don’t worry if you’re new to paleo, Whole30, or keto cooking—once you stir that sauce together and take your first bite, you’ll see that “healthy” can still taste rich, indulgent, and deeply satisfying.

Go ahead and give it a try soon—maybe for a simple Sunday dinner or a midweek “we made it through” celebration. Then come back and tell me how it went; I love hearing your kitchen stories.

For more delicious recipes like this, follow us on social media!