Juicy and delicious pan seared chicken thighs are cooked until golden brown, then smothered in a rich and creamy Dijon sauce!

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Keto chicken thigh recipes are always a weeknight hit because they are so quick and easy to make. But sometimes we want something a little extra special. Especially if those weeknights include guests coming over.

Well, these pan seared chicken thighs check both boxes. With the creamy mustard wine sauce, they not only taste amazing, they make such an elegant presentation.

If you are following Keto or a low carb diet, Keto recipes with chicken can become a little boring. That’s the great thing about this!

The richness from the Dijon mustard and the slight hint of white wine marries together with heavy cream to create a mouth-watering, savory sauce that coats the thighs and sends the flavors over the top.

Give these Dijon sauce smothered chicken thighs a try and I think you will find that you’ll have a new favorite go-to chicken recipe that can be on the table in under 30 minutes.

What’s in Creamy Dijon Keto Chicken Thighs

• Chicken thighs
• Heavy cream
• Chicken stock
• Onion
• Garlic
• White wine
• Parsley, chopped
• Dijon mustard
• Thyme
• Butter
• Olive oil
• Salt
• Pepper

*Exact measurements are listed in the recipe card below.

How to Make Keto Chicken Thighs

Heat a large skillet to medium high heat and add in the olive oil.  Add salt and pepper to both sides of the chicken, then add them into the skillet.  Cook for 5-7 minutes on each side or until they reach an internal temperature of at least 165°F.

Remove the chicken and set aside.  Add in the butter and onions to sauté for about 2 minutes, then add in the garlic and continue cooking for another 20 seconds.

Pour in the white wine to deglaze the pain, scraping up all the brown bits of flavor.  Continue cooking until the wine has almost completely evaporated, then add in the rest of the ingredients except for the chicken.  

Simmer on medium until the sauce has thickened to your liking, then add the chicken back in and serve once heated through.

This Dijon mustard sauce is not only superb on chicken thighs.

You can also serve it with pan-seared pork chops, or pork tenderloin and it lends the same creamy goodness as it does for the chicken thighs.

What Keto Sides go with Pan Seared Chicken Thighs?

Chicken thighs on Keto are a staple! They have so much flavor and are a zero carb protein. If you are watching you carb intake, then you’ll want to make a smart decision on what low carb side dish goes with chicken thighs. I’ve got you covered. Check out of the all time hits the whole family will love:

• Shredded Brussels Sprouts
• Creamed Spinach
• Grilled Broccolini
• Green Beans Almondine
• Cheesy Mashed Cauliflower

Tips for Making the Best Keto Chicken Thigh Recipes

• Bone in or out?: I am all about convenience when it comes to weeknight meals, So I always choose boneless when pan searing. They are easy to cook and eat without losing any of the flavor. Having said that, you can certainly use bone-in if you that’s what you prefer.

• Getting the right temp matters: Nothing is worse than sitting down to eat, only to discover the chicken is less than done. A meat thermometer is a inexpensive way of ensuring that doesn’t happen. the internal temp of chicken should be at least 165 F.

• Add some bacon: I subscribe to the philosophy that bacon just makes everything better. If you want to add a little extra decadence, crumble some freshly cooked bacon into the sauce! It really adds a wow factor!

Note:  If you like a strong mustard flavor, add 2 tablespoons.  Personally I like mine a little more subtle, so I used 1 1/2 tablespoons and found it was the perfect amount. 

I used Country Dijon with Ground Mustard, it’s my absolute favorite mustard to use in this dish.  Alternatively, you can use half Dijon mustard and half whole grain mustard.

To make this dish into a complete meal, you can add in some mushrooms, fresh spinach and serve it over cauliflower rice, spaghetti squash or Palmini.

Are Chicken Thighs Better than Chicken Breasts on Keto?

There are different opinions about which part of the chicken is better for Keto. The answer is really simple. There are no “better” parts of chicken when it comes to Keto. However, chicken thighs on Keto do have a few benefits over chicken breast.

• Chicken thighs are a lot more moist and do not have that super fine line of being over cooked and dry as a bone or undercooked. For that reason alone, I love cooking with them in many recipes.

• Chicken thighs contain more healthy fats than chicken breasts. They have mono-saturated fat which is a good kind of fat you want on Keto.

• Many prefer the flavor of chicken thighs. Dark meat has a lot more flavor than the white meat of chicken. Don’t get me wrong, chicken breasts work great in casseroles and for grilling. But pan seared chicken thighs win hands down on flavor.

• Chicken thighs are more cost effective. Have you seen the price of chicken lately? Wow, right? You can buy chicken thighs in bulk cheaper than breasts. If you don’t need to use them all right away, they freeze really well, especially if you use a Food Saver to wrap them.

More Keto Chicken Recipes

• Thai Red Curry Coconut Grilled Chicken
• Grilled Chicken with Rosemary Citrus Glaze
• Spinach Artichoke Chicken Casserole
• Creamy Chicken Tuscan Skillet
• Bacon Ranch Chicken Casserole
• Chicken Florentine Skillet
• Instant Pot Chicken Marsala
• Creamy Chicken Poblano Chicken

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Creamy Dijon Chicken Thighs

Juicy and delicious pan seared chicken thighs are cooked until golden brown, then smothered in a rich and creamy Dijon sauce!

5 from 15 votes

Author: Julianne

Servings 6

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PREP 5 minutes mins

COOK 20 minutes mins

TOTAL 25 minutes mins

Ingredients

 

US CustomaryMetric

• ▢ 6 chicken thighs, I used skinless/boneless
• ▢ 1/2 cup heavy cream
• ▢ 1/2 cup chicken stock
• ▢ 1/2 cup onions, thinly sliced
• ▢ 3 cloves garlic, minced
• ▢ 1/4 cup white wine, I used Pinot Grigio
• ▢ 1 tablespoon fresh parsley, chopped
• ▢ 1 1/2 tablespoons dijon mustard
• ▢ 2 teaspoons fresh thyme, chopped
• ▢ 2 tablespoons butter
• ▢ 1 tablespoon olive oil
• ▢ salt and pepper to taste

Instructions

 

• Heat a large skillet to medium high heat and add in the olive oil. Add salt and pepper to both sides of the chicken, then add them into the skillet. Cook for 5-7 minutes on each side or until they reach an internal temperature of at least 165°F when checked with a meat thermometer.
• Remove the chicken and set aside. Add in the butter and onions to sauté for about 2 minutes, then add in the garlic and continue cooking for another 20 seconds.
• Pour in the white wine to deglaze the pain, scraping up all the brown bits of flavor. Continue cooking until the wine has almost completely evaporated, then add in the rest of the ingredients except for the chicken.
• Simmer on medium until the sauce has thickened to your liking, then add the chicken back in and serve once heated through.

Recipe Notes

If you like a strong mustard flavor, add 2 tablespoons. Personally I like mine a little more subtle, so I used 1 1/2 tablespoons and found it was the perfect amount.

I used Country Dijon with Ground Mustard, it’s my absolute favorite mustard to use in this dish. Alternatively, you can use half dijon mustard and half whole grain mustard.

To make this dish into a complete meal, you can add in some mushrooms, fresh spinach and serve it over cauliflower rice, spaghetti squash or Palmini.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Main Course

Cuisine American

Calories 323kcal

Nutrition Facts

Creamy Dijon Chicken Thighs

Amount per Serving

Calories

323

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

10

g

63

%

Carbohydrates

 

2

g

1

%

Sugar

 

1

g

1

%

Protein

 

19

g

38

%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

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