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Overhead shot of a large pan with the One-Pan Creamy Dijon Chicken garnished with bacon crumbles, fresh parsley, and freshly-cracked pepper with a spatula scooping up a portion for serving. The pan sits atop a marble countertop.

One-Pan Creamy Dijon Chicken

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This One-Pan Creamy Dijon Chicken is a flavorful and delicious low-carb dish that can be made in just 30 minutes! Featuring ingredients like chicken thighs, bacon, heavy cream, and Dijon mustard, this recipe will yield a perfect dinner option for weeknights or even for a special meal for holidays and date night!


  • 1 1/2 lbs boneless and skinless chicken thighs
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp (30mL) avocado oil
  • 3 bacon slices
  • 2 tbsp (1 oz) unsalted butter
  • 1/2 small white onion, finely chopped
  • 2 tsp garlic powder
  • 1 tbsp Italian seasoning
  • 1/3 cup (80mL) chicken broth
  • 1 tsp (5mL) lemon juice
  • 1 cup (240mL) heavy whipping cream
  • 3 tbsp (45g) Dijon mustard
  • 1/4 cup (28g) shredded Parmesan cheese
  • 2 cups (~56g) fresh spinach

Optional Garnishes:

  • Dried or chopped fresh parsley
  • Freshly-cracked pepper


  1. Season both sides of chicken thighs with salt and pepper.
  2. In a large pan over medium-high heat, heat oil. Once hot, add chicken thighs and cook until internal temperature reaches 165 degrees, about 5 minutes per side, depending on thickness of chicken. Transfer chicken to a plate and set aside.
  3. In the same pan over medium heat, cook bacon until crispy. Transfer bacon to a plate and set aside. Do not wipe out pan.
  4. Melt butter in pan. Add onion and cook until transparent and edges are golden. Stir in garlic powder and Italian seasoning and allow to cook for 1 minute.
  5. Pour in chicken broth and lemon juice and, using a wooden spoon, scrape up browned bits from bottom of pan. Simmer until liquid has reduced by about half, about 2 minutes. While waiting, crumble up cooked bacon and then set aside.
  6. Stir in heavy cream and Dijon mustard and bring mixture to a simmer before reducing heat to low to continue cooking for 1 minute and allowing sauce to thicken.
  7. Stir in shredded Parmesan and allow to melt before stirring in spinach and allowing leaves to wilt. Return chicken to pan, sprinkle on bacon crumbles, and garnish with fresh or dried parsley and freshly-cracked pepper.

Recipe Notes:

Chicken Thighs Substitution: Chicken breasts can be used here. Pork chops, pork loin, or salmon are also good alternatives, if you don’t want to use chicken. Keep in mind that if you use something other than chicken thighs, cooking times and nutritional values will differ.

Chicken Broth Substitution: Beef broth or vegetable broth be subbed in at a 1:1 ratio.

Heavy Whipping Cream Substitution: Combining milk and butter is the easiest way to make homemade heavy whipping cream. Thoroughly mix 1/4 cup of melted butter with 3/4 cup of milk to make 1 cup of heavy cream. Alternatively, half-and-half or whole milk can be used here, but the carb content per serving will increase.

Shredded Parmesan Cheese Substitution: Substitute grated Parmesan cheese or shredded or grated Asiago cheese at a 1:1 ratio.

Fresh Spinach Substitution: Kale can be substituted, or you can just leave this ingredient out altogether.

Net Carbs: Per serving, creamy dijon chicken thighs contain 3.7 grams of net carbs. The recipe, as written, yields 4 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

Refrigerator Storage: Leftover dijon chicken may be kept in the refrigerator for up to 4 days if stored in an airtight container. Reheat on the stovetop or in the microwave until warmed throughout.

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