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Low Carb Chicken Thighs with Creamy Mustard Sauce Recipe
Prep Time
20 minutes
Total Time
45 minutes
Yield
4
servings
Ingredients
- 8 thighs medium bone-in, skin-on chicken thighs
- 1½ teaspoon kosher salt
- ¾ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cups halved and thinly sliced yellow onions
- 2 tablespoons dry white wine
- 8 oz creme fraiche
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon fresh parsley, chopped
Nutrition Info Per Serving
Serving Size
2 thigh
Carbohydrates
10
g
Protein
33
g
Fat
44
g
Calories
584
Chicken thighs with creamy mustard sauce bring a comforting touch to your weeknight dinner. The combination of tender chicken, yellow onions, and a rich sauce made from creme fraiche and Dijon mustard creates a satisfying low-carb meal. With just 10 grams of carbs per serving, it’s a smart choice for those pursuing low-carb or keto eating. Perfect for meal prep or a cozy family dinner, this dish is as simple as it is nourishing.
Instructions
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 ½ tsp salt and ¾ tsp pepper.
- Heat 1 Tbsp olive oil in a large cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 160℉ and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce.
- To make the sauce, add the wine, creme fraiche or sour cream, Dijon mustard, whole-grain mustard, and 1 tsp salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
- Serve with arugula, sautéed zucchini noodles, or sautéed cauliflower rice.
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