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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 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!
Tools To Make Low Carb Chicken Breast with Mustard Cream Sauce:
Click the links below to see the items used to make this recipe.
- Nonstick Ceramic Pans – These nonstick ceramic pans are the ones I prefer to use.
- Measuring Spoons – These measuring spoons nest together for easy storage.
- Plastic Cutting Board – A plastic cutting board works great for prepping the chicken for this recipe.
Pan Seared Chicken Breast Recipe with Mustard Cream Sauce:
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Pan Seared Chicken Breast Recipe with Mustard Cream Sauce (Low Carb, Gluten-free)
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RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
- Season the chicken breasts on both sides with sea salt and black pepper.
Heat a tablespoon of oil in a pan over medium-high heat. Add the chicken and saute for 4-5 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 30 seconds, until fragrant.
- Add the chicken broth. Stir to remove any bits stuck to the bottom of the pan. Simmer for a few minutes, until the liquid is reduced by half.
- Add the cream and thyme. (See notes for sweeter sauce.) Return to a gentle simmer. Gently simmer again for a couple of minutes, continuing to scrape any pieces from the bottom, just until the sauce thickens (it will reduce in volume). Stir in the mustard at the end and turn off heat.
- To serve, pour the sauce over the chicken, or transfer the chicken back to the pan and cover in sauce.
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If you prefer a sweeter sauce, similar to honey mustard, you can add sweetener to taste in step 5. I like to use 1-2 tablespoons of powdered erythritol.
Serving size: 1 large chicken breast with sauce
Video Showing How To Make Pan Seared Chicken Breast:
Don't miss the VIDEO above - it's the easiest way to learn how to make Pan Seared Chicken Breast!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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