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Ever have one of those lazy days when you just really, really don’t want to cook dinner? The urge to just go out can be so enticing, you guys. Or maybe you’re like me, and sometimes just get tempted to snack on randomness instead of preparing an actual meal. Believe it or not, this pan seared chicken breast recipe with mustard cream sauce emerged out of a day like that.
Wait, what? You mean I’m telling you that this creamy deliciousness is actually a lazy weeknight dinner? Yes. Seriously.
Making pan seared chicken breast with sauce is unbelievably simple. Sear the chicken on both sides until golden, set aside to keep warm, use the same pan to simmer the sauce until it thickens, and pour it over the chicken.
I tend to serve this pan seared chicken breast with raw veggies and dip when I’m not in the mood to cook. It’s also delicious with cheesy asparagus or cheesy mashed cauliflower. (Cheese and I are best friends. Can you tell?) Both require just five minutes of prep time.
Speaking of low carb chicken recipes, I am so excited to share that my first e-cookbook, 30 Dinners in 30 Minutes, is now available! It’s jam packed with easy low carb dinner recipes. (You can never have too many of those!) Just like this one, they are all simple and ready in under half an hour. I hope you’ll check it out!
This particular pan seared chicken breast recipe came about thanks to a massive craving for honey mustard. Since it happened to hit on a crazy busy day, it was tempting to just go out to eat or even forget about it altogether. I’m so glad that I didn’t!
Even though honey is natural, I tend to avoid it since it still spikes blood sugar. Fortunately, the best part about honey mustard is the pairing of creaminess and mustard flavors. (Don’t you think?)
Say hello to this gorgeous mustard cream sauce! I used traditional heavy cream, but thick coconut cream is a wonderful variation if you’re paleo or doing the whole 30.
If you prefer to make the sauce more similar to a traditional honey mustard sauce, you can add some sweetener, to taste. Any sweetener you like will work, but a liquid (like liquid stevia) or powdered one (like powdered erythritol) works best. Avoid granulated sweeteners to keep your sauce smooth. Of course, you’re welcome to add honey instead, if you don’t mind the sugar.
The bottom line is, if you’re trying to resist the urge to avoid cooking dinner, make this pan seared chicken breast with mustard cream sauce. With just fifteen minutes and seven ingredients, it’s totally possible. You can do it!
Pan Seared Chicken Breast Recipe with Mustard Cream Sauce (Low Carb, Gluten-free):
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Want more low carb, gluten-free ideas for chicken? Try these: