My sister Janet’s Easy Mustard Chicken is so tasty and quick that it’s perfect to make for a low-carb dinner the whole family will like! And everyone who likes chicken and enjoys the flavor of mustard is going to love this mustard chicken!

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Janet’s Easy Mustard Chicken is a recipe I got from my sister Janet many years ago. This mustard chicken recipe is  quick and easy enough for a work-night dinner, but also very tasty. And the old photos for this were kind of dark and through the years I never made with with eight chicken breasts any more, so recently I decided to update the recipe so it makes fewer servings.

I didn’t change it too much other than that change, using a bit less chicken broth so it cooks more quickly, and updating the photos, but here is the printer-friendly recipe for original version in case anyone was a fan.

I have good memories of Janet making this chicken in the kitchen at my parent’s house, long before I ever thought about low-carb or Keto eating, but a few years later I asked her for the recipe, when I realized this was a perfect carb-conscious main dish that’s also extremely quick and easy to make.

Janet’s Mustard Chicken recipe has an easy but absolutely delicious pan sauce that combines two types of mustard with chicken broth, mayo, and sour cream, and simmers the chicken in the tasty sauce. Don’t pass up this simple and delicious chicken dinner; I promise you’ll love it!

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.)

What gives this mustard chicken extra mustard flavor?

Using both dry mustard and Dijon gives this mustard chicken a sauce with so much delicious mustard flavor, without adding any carbs! If you’re really a mustard fan adding a little more mustard wouldn’t hurt either.

What if you don’t have Dijon Mustard?

If you don’t have Dijon mustard or just aren’t a fan, I think this will still taste pretty great with a different type of mustard. 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 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, and the extra sauce is great on the leftovers when you reheat them.

How low in carbs is this mustard chicken recipe?

This very easy to make and tasty recipe only has 2 carbs per serving!

More recipes featuring Mustard:

How to Make Janet’s Easy 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.)

1. The original recipe from my sister used eight chicken breasts, but I cut it down to six pieces of chicken for this recipe because I realized I never make that much, and when I do make it I prefer plenty of sauce!
2. Start by trimming all visible fat and undesirable parts from chicken breasts, then cut small slits going down each breast to help the chicken cook quickly.
3. Season chicken breasts on both sides with poultry seasoning. (I dump some into my left hand, then use the right hand to rub it on the chicken.)
4. Heat olive oil in a heavy frying pan, then brown chicken over medium-high heat for about 4 minutes on the first side, or until all the pieces are lightly browned.
5. 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.)
6. While the chicken cooks, whisk together the mayo, sour cream, Dijon mustard, dry mustard, and chicken stock. (The sauce will look thin at first.)
7. After you’ve cooked chicken on the second side, pour sauce over, reduce the heat to a very low simmer, and let chicken simmer in the sauce about 20 minutes (or slightly longer), turning a few times.
8. Turn off heat when the sauce is reduced and slightly thickened.
9. Remove chicken to a plate, whisk sauce a few times to make sure it’s smooth, then pour over chicken and serve hot.

Make it a low-carb Meal:

For a low-carb dinner, I’d eat Janet’s Easy Mustard Chicken with a vegetable dish like Balsamic Roasted Brussels Sprouts with Parmesan and Pine Nuts, Roasted Broccoli with Lemon and Pecorino-Romano Cheese, Broccoli Cauliflower Rice Casserole, Pan-Fried Asparagus with Gorgonzola and Pine Nuts, or Green Beans with Lemon, Parmesan, and Pine Nuts.

More Ideas for Chicken Breasts:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
My sister’s easy mustard chicken recipe would be suitable for low-carb and Keto, and also for all phases of the original South Beach Diet. South Beach would recommend low-fat mayo and low-fat sour cream for this recipe. I’d use full-fat sour cream and mayo for the extra creaminess, and that’s what low-carb diets would recommend. Take your choice on that of course!

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:
Janet’s Easy Mustard Chicken was first posted in 2006, and many Kalyn’s Kitchen readers have enjoyed it since then! The recipe was last updated with better photos and some very slight changes to the recipe in 2024.

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