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!

PIN this easy Mustard Chicken recipe to try it later!

Janet's Easy Mustard Chicken found on KalynsKitchen.com

For today’s Friday Favorites pick I’m reminding you about Janet’s Easy Mustard Chicken which 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.

I have good memories of Janet making this Mustard Chicken in the kitchen at my parent’s house, long before I ever thought about low-carb or Keto dinners, and then sometime in the early days of my blog I realized this is a perfect carb-conscious main dish that’s also extremely quick an easy to make and that’s when I asked her for the exact recipe.

The recipe has an easy 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?

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!

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.

Want more dinners featuring mustard?

If you’re a mustard fan you might enjoy Pork Tenderloin with Mustaard Sauce, Barely Cooked Asparagus with Lemon-Mustard Vinaigrette, or Chile Mustard Pork Kabobs.

Janet's Easy Mustard Chicken found on KalynsKitchen.com

How to Make Janet’s Easy Mustard Chicken:

(Scroll down for complete printable recipe including nutritional information.)

  1. The recipe from my sister is for 8 chicken breasts, but I cut it in half when I made it to take these photos. This reheats well, so go ahead and make the full amount if you want leftovers.
  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, dry ginger, and chicken stock. (The sauce will look thin.)
  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, turning a few times.
  8. After 20 minutes, the sauce will be reduced and slightly thickened. Remove chicken to a plate, whisk sauce a few times to make sure it’s smooth, then pour over chicken and serve hot.

Janet's Easy Mustard Chicken found on KalynsKitchen.com

Make it a low-carb Meal:

For a low-carb dinner, I’d eat this with a vegetable dish like Roasted Broccoli with Garlic, or Slow Roasted Asparagus. It would also be delicious with Air Fryer Peppers and Onions.

More Ideas with Chicken Breasts:

Chicken and Roasted Asparagus with Tahini Sauce

Sauteed Chicken Breasts with Tarragon-Mustard Pan Sauce

Chicken Piccata with Fried Capers



  • 8 boneless, skinless chicken breasts
  • 1 – 2 T olive oil (will depend on your pan)
  • 2 tsp. poultry seasoning

Sauce Ingredients:

  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 T Dijon mustard
  • 1 tsp. dry mustard
  • 1/2 tsp. ground ginger
  • 1 1/2 cups chicken stock (see notes)
  • chopped parsley for garnish (optional)
  • salt and fresh-ground black pepper to taste


  1. Trim all visible fat and undesirable parts from chicken breasts, then make very small slits crosswise down the length of each breast. (This helps the chicken to cook evenly. Be careful not to cut through too far.)
  2. Season chicken with Poultry Seasoning (affiliate link) on both sides.
  3. Heat olive oil in large frying pan big enough to hold the chicken in a single layer, add chicken and cook about 4 minutes on the first side, until chicken is lightly browned.
  4. 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.)
  5. While chicken cooks, put all sauce ingredients in bowl or large measuring cup, and whisk to combine.
  6. When chicken is lightly browned, lower heat and pour sauce over.
  7. Simmer 20 minutes, being sure to keep heat at a very low simmer.
  8. After 20 minutes, remove chicken from pan and whisk the sauce a few times to be sure it’s smooth.
  9. Season to taste with a little salt and fresh-ground black pepper.
  10. Serve hot, with a little sauce spooned over each piece of chicken, garnishing with fresh parsley if desired.


You can use one 14 oz. can chicken broth for this recipe.

This recipe from my sister Janet. 

Nutrition Information:



Serving Size:


Amount Per Serving:
Calories: 394Total Fat: 23gSaturated Fat: 5gUnsaturated Fat: 16gCholesterol: 128mgSodium: 354mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 42g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This easy chicken recipe would be suitable for low-carb and low-glycemic diets, including all phases of the original South Beach Diet. South Beach would recommend low-fat mayo and low-fat sour cream for this recipe, personally 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 Recipes to find more recipes like this oneUse the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pintereston Facebook, or on Instagram to see all the good recipes I’m sharing there.

Pinterest image of Janet's Easy Mustard Chicken

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