This one pan Easy Keto Dijon Chicken Thighs recipe is the perfect low carb dinner for those busy weeknights – especially with school starting again soon! Please welcome Georgina from the popular low carb blog Step Away From the Carbs with our guest post this week!
So first of all, a big thank you to Mellissa for inviting me to share this recipe with you all! I have blogged over at StepAwayFromTheCarbs.com since 2013, and I love sharing easy low carb recipes with my readers, as well as informational posts and low carb product reviews.
I’ve been on a low carb diet since 2008, and it has just become the way that I eat now! Of course there are high carb foods that I miss, but that just makes me try harder to come up with low carb alternatives that hit the same spot.
This one-pan Easy Keto Dijon chicken Thighs recipe is pretty easy to make. I cook it in a cast iron skillet but a regular skillet would be just fine as well! Dijon mustard has such an amazing flavor, somehow more refined than regular yellow mustard. Wholegrain mustard would be a good substitute if you don’t have Dijon.
Heat some olive oil in the skillet. Season the chicken thighs on both sides with salt and pepper, then place them skin side down in the skillet. Continue to cook until the skin has become brown and is starting to crisp up.
Turn the chicken thighs over and keep cooking until the meat has reached in internal temperature of 165F – I use a probe thermometer to check this!
When the chicken is fully cooked, transfer the pieces to a plate and keep warm. Mop up any excess fat in the skillet with a paper towel, then add some finely chopped onions, garlic paste (or minced garlic), and fresh thyme leaves. Once the onions have softened, add some chicken stock (or white wine, if you prefer!), and cook for five more minutes. Be sure to scrape any meat residue from the base of the skillet because it contains some fantastic flavor!
To finish the sauce, add some Dijon mustard and heavy cream. Stir well and test for seasoning, adding salt and pepper if necessary.
Transfer the easy Keto dijon chicken thighs to serving plates, then spoon the sauce over the top. Try serving this with a delicious low carb side dish like my Roasted Brussels Sprouts with Parmesan, or Spaghetti Squash Fritters!
Easy Keto Dijon Chicken Thighs
- Yield: 4 servings 1x
Print Recipe
Pin RecipeDescription
A delicious Easy Keto Dijon Chicken Thighs recipe that comes together in just one pan! Easy to make, eat, and clean up! Keto, Atkins, Low Carb, Gluten Free, Egg free, Nut Free
Ingredients
- 1 Tbsp olive oil
- 4 chicken thighs, skin on and bone-in
- ¼ cup chopped onion
- 1 tsp garlic paste or minced garlic
- 1 tsp fresh thyme leaves
- ½ cup chicken stock
- ¼ cup heavy cream
- 2 Tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Heat the oil in a cast iron skillet.
- Season the chicken thighs with salt and pepper, and place skin-side down in the skillet.
- Cook the chicken until the skin is brown, then turn the thighs over.
- Continue to cook over a medium heat until they have reached an internal temperature of 165F. Set the chicken aside and keep warm.
- Remove any excess fat from the skillet, then add the onions, garlic, and thyme.
- Once the onions have softened, add the chicken stock and let simmer for five minutes.
- Add the cream and mustard, then adjust seasoning as necessary.
- Serve the chicken with the sauce poured over each thigh.
- Category: Main Dish
- Method: Saute
- Cuisine: French
Nutrition
- Calories: 528
- Sodium: 291mg
- Fat: 42g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 33g
Thanks again Georgina for guest posting here at IBIH – these easy Keto dijon chicken thighs are on my list to make ASAP! As well as those spaghetti squash fritters you mentioned!!!
You can find more low carb recipes by Georgina on her blog Step Away From the Carbs (love that name!) as well as follow her over on Facebook, Pinterest, Instagram, Twitter, and she even has a YouTube Channel!
She also has a cookbook of Low Carb Family Favorites that you should totally check out! This girl is busy!!!
Frustrated and need to drop some pounds? Get started today with my FREE low carb and keto menu plans to lose the weight for good!
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Keri Watkins says
April 26, 2019 at 5:16 pmThis is a really easy and tasty recipe to make. I like to cook this as part of my meal prep which I can keep in the fridge and then reheat when needed. I was pleasantly surprised to find that the details of this recipe are already stored on the MyFitnessPal website so I could just log it as my dinner.
★★★★
Lyn says
April 15, 2019 at 11:56 pmSounds great. Does it freeze well?
Donna says
March 31, 2019 at 11:07 pmWow, This was Absolutely Delicious!!! Made tonight for the 1st time & everyone loved it. They all said to please make again & not to lose this recipe. Thank You for making my family & I happy!
★★★★★
Tamicatkin says
March 6, 2019 at 11:46 pmThis was a great recipe. My tweaks:
*I used boneless skinless chicken thighs.
*I cut the onions very small and cooked them for longer than the recipe called for; basically until they were translucent and soft and started to pick up the brown bits from the pan.
*I added a little white wine while I was cooking down the onions.
* Instead of thyme, I used To
*.I I did one large, but very thinly sliced mushroom to the recipe at the end of cooking the mushrooms. I started around for about 2 minutes so it would pick up all of the flavors of the onion and garlic before I added the chicken broth and heavy whipping cream.
. It turned out fabulous! I served it over riced cauliflower
★★★★★
Cindy says
January 18, 2019 at 9:15 amI added a few capers and used skinless boneless thighs.
Amazing!
Ellie says
January 15, 2019 at 1:41 pmBoy was this good!! Just starting the Keto diet, and needed a quick lunch. This went above and beyond!! Delicious and satisfying!! WTG! I made this for my sister and myself. And her words were, ‘This is the most satisfied I felt in a long time…Amazing…Would have five more if I weren’t so full.’
Thanks!
★★★★★
TLA says
January 9, 2019 at 1:51 pmThis recipe is SO good! One of our favorite keto dishes now. We licked the plates. The sauce is good on brussel sprouts too. We didn’t have thyme and used spicy brown mustard instead of dijon and it was amazing.
★★★★★
Maezie says
November 6, 2018 at 12:20 amLoved it… my entire family loved it… my youngest even licked the plate. Making again for sure. I added some sour cream and a can of mushroom soup as well as my famlymushroom soup! Loved it!
★★★★★
Wendy Leal says
June 12, 2018 at 9:36 pmReally good recipe! I added more dijon. Husband loved it. I served it with roasted asparagus.
Carol says
April 9, 2018 at 7:02 pmExcellent! I did use sour cream instead of cream as I was out, and a little less mustard, but I will definitely make again, thank you.
Mama S says
April 2, 2018 at 9:22 pmMade this with an addition of a 1/2 cup portabella mushrooms instead of onion. My husband told three times it was delicious! It is! Thanks for all you do for us!! This food lifestyle change has been incredible for us. We love it! I have never cooked real food until I found this site!
Trish says
February 1, 2018 at 3:58 pmHI would you be able to freeze this?
Redsnapperuk says
January 3, 2018 at 3:41 pmGoing to make this tomorrow night for dinner! Yay!!
★★★★★
Matt says
September 24, 2017 at 11:50 amVery good recipe! the balance of ingredients is great! i reccomend white wine over chicken broth
★★★★★
Brian S says
August 3, 2017 at 2:47 pmDelicious!! I used coarse ground mustard and let the sauce thicken up for a while. It was a huge hit with everyone!
Thanks for another great recipe
★★★★★