If you're looking for a keto chicken dinner that feels a little special but is still simple enough for a weeknight, this Keto Creamy Mustard Mushroom Chicken is one of those recipes you'll come back to again and again.
Featuring a golden almond flour and parmesan crust paired with a rich, creamy mustard mushroom sauce, this recipe is one you'll want on repeat.
It comes together quickly in one-pan and can be on the table in about 30 minutes, making it perfect for busy weeknights.
This low-carb creamy mustard mushroom chicken has only 4 g net carbs; it's the perfect dish to add it to your meal prep planner.
Why You'll Love This Low-Carb Mustard Mushroom Chicken
- Low-carb and gluten-free with no traditional flour
- High in protein and satisfying
- Creamy mustard sauce with bold, savory flavor
- Family-friendly and elegant enough for guests
- Great for meal prep and reheats beautifully
The highlight of this keto chicken recipe is the creamy mustard mushroom sauce. Made with butter, garlic, tender sliced mushrooms, heavy cream, two varieties of mustard, and chicken broth, it delivers a bold flavor in every bite.
It thickens naturally with heavy cream and parmesan cheese, so there's no need for flour or cornstarch. That keeps this dish low in carbs and completely gluten-free.
While the recipe uses flattened chicken breasts for quick, even cooking, you can easily swap in skinless chicken thighs if you prefer a richer cut.
Ingredients Needed
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Here are the simple ingredients you need to make this low-carb mustard mushroom chicken. Note that the full printable recipe card, along with the nutritional facts, is at the bottom of the page.
For The "Breaded" Keto Chicken
- Large boneless, skinless chicken breasts, halved horizontally
- Salt and black pepper
- Almond flour, finely milled
- Parmesan cheese, finely grated
- Egg
- Water
- Garlic powder
- Onion powder
- Italian seasoning
- Red pepper flakes
- Avocado oil
For the Keto Creamy Mustard Mushroom Sauce
- Unsalted butter
- Minced garlic
- Sliced baby Bella mushrooms
- Heavy cream
- Chicken broth or chicken stock
- Dijon mustard
- Brown mustard
- Parmesan cheese, finely grated
- Fresh chopped parsley, for garnish
How To Make This Low-Carb Creamy Mustard Mushroom Chicken
Start by cutting each chicken breast in half horizontally to create six thinner cutlets. Pound each piece to an even thickness so they cook evenly.
In a shallow bowl, combine the almond flour, parmesan cheese, Italian seasoning, salt, pepper, garlic powder, onion powder, and red pepper flakes. In a second bowl, whisk the egg with water.
Dip each chicken cutlet into the egg wash, then press it firmly into the almond flour mixture, coating both sides well. Shake off any excess.
Heat oil in a large skillet over medium-high heat. Cook the chicken for about two minutes on one side until golden, then flip and cook another two minutes until browned.
Transfer to a paper towel-lined plate and repeat with remaining pieces.
Making the Creamy Mustard Mushroom Sauce
In the same skillet, add butter and sauté the mushrooms and garlic over medium-high heat. Cook until the mushrooms are golden and their liquid has evaporated.
Pour in the chicken broth, heavy cream, Dijon mustard, and brown mustard. Scrape up any browned bits from the bottom of the pan for extra flavor.
Lower the heat and let the sauce simmer for 5 to 7 minutes, until slightly thickened. Stir in the parmesan cheese until melted and smooth.
Return the chicken to the skillet and spoon the sauce over the top. Garnish with fresh parsley before serving.
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Serving Suggestions
Once you've made this recipe, you'll find it pairs well with so many low-carb sides. Here are a few easy ideas to inspire you:
- Serve the chicken alongside asparagus salad, zucchini noodles, or roasted vegetables for a fresh and balanced keto meal.
- If you want something a bit more filling, spoon it over cauliflower mash or cauliflower rice. They're perfect for soaking up every bit of that creamy mustard mushroom sauce and make the dish even more satisfying.
Storing Instructions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 weeks.
- Reheat gently on the stovetop or in the microwave until warmed through.
The sauce thickens as it cools, so you may want to add a splash of broth or cream when reheating.
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Keto Creamy Mustard Mushroom Chicken (Gluten-Free)
This keto creamy mustard mushroom chicken is a rich, low-carb, gluten-free dinner that features a creamy Dijon mushroom sauce.
Ingredients
- 3 large chicken breasts halved horizontally and seasoned with ½ teaspoon of salt and pepper
- ½ cup of finely milled almond flour
- ¼ cup of parmesan cheese finely grated
- 1 egg, room temperature
- 3 tablespoons of water
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 tablespoon of Italian seasoning
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- ¼ teaspoon of red pepper flakes
- 3 tablespoons of cooking oil
Keto Creamy Mustard Mushroom Sauce
- 3 tablespoons of unsalted butter
- 4 minced garlic cloves
- 2 cups of sliced mushrooms ( I used baby Bella mushrooms)
- 1 ½ cup of heavy cream
- ½ cup of chicken broth
- 3 tablespoons of Dijon mustard
- 1 teaspoon brown mustard
- ¼ cup of finely grated parmesan cheese
- 2 tablespoons of fresh chopped parsley for garnish
Instructions
- Begin by cutting each chicken breast in half horizontally for a total of 6 chicken pieces.
- Using a meat mallet or the smooth side of a cook's knife, pound each breast piece to equal thickness,
- In a small shallow bowl, combine the almond flour, parmesan cheese, Italian spices, salt, pepper, onion powder, and garlic powder for the bread coating and set it aside.
- In another small shallow bowl, whisk the whole egg with the water for the egg wash.
- Next, carefully coat the breast on both sides with the egg wash, dip the chicken cutlets into the breadcrumb mixture, lay the chicken in the coating, turn it over, and press the chicken breasts into the breading to coat well. Then shake off the excess breading.
- Heat a large skillet over medium-high heat. Add the oil. Cook each chicken breast for about two minutes without turning until lightly golden brown. Then flip the chicken and cook until equally brown on the other side, about two minutes more. Repeat with the remaining chicken breasts. Transfer chicken to a paper towel-lined plate to drain and set it aside.
- Proceed to make the creamy mustard mushroom sauce.
- To make the sauce, in the same pan you cooked the chicken, add the unsalted butter over medium-high heat and cook the mushroom slices and garlic for a few minutes until they are golden brown, and all the liquid has evaporated.
- Next, add the chicken broth, heavy cream, Dijon and brown mustard to deglaze the pan. Scrape the bottom of the pan to help get all the brown bits.
- Reduce the heat to a low simmer.
- Cook the sauce for 5-7 minutes, until it thickens slightly, then stir in the Parmesan cheese.
- Once the sauce has thickened, return the chicken breast to the sauce and serve with fresh chopped parsley.
- Serve over a bed of cauliflower rice or cauliflower mash.
- Store any leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three weeks in the freezer.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 515Total Fat: 33.2gSaturated Fat: 18.1gCholesterol: 172mgSodium: 520mgCarbohydrates: 5.9gNet Carbohydrates: 4gFiber: 1.9gSugar: 2.8gProtein: 31g
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