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 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!
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 you mentioned!!!
You can find more low carb recipes by Georgina on her blog (love that name!) as well as follow her over on , , , , and she even has a !
She also has a cookbook of 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!
- 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
- 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.