Low-carb mustard chicken

Low-carb mustard chicken with chicken breast, mustard, cream and onion: a quick, creamy pan dish with plenty of protein and few carbs.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 340 kcal per serving
• Protein: 36 g
• Fat: 20 g
• Carbs: 4 g

Ingredients

• 300 g chicken breast
• 2 tbsp mustard
• 100 ml cream
• 1 onion
• 1 tbsp butter
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Cut the chicken breast into thin strips. Chop the onion into small dice.
2. Heat the butter in a frying pan. Brown the chicken breast in it all over until lightly coloured.
3. Add the onion and fry briefly until soft and translucent. Season with salt and pepper.
4. Stir in the mustard and cream. Simmer the sauce briefly over a low heat until creamy.
5. Season the mustard chicken to taste with salt and pepper once more. Take the pan off the heat as soon as the meat is cooked through and juicy.
6. Serve the low-carb mustard chicken hot. Cauliflower rice, green beans or a crisp salad go well with it.

Good to know

Sometimes it should just be simple and properly savoury. This low-carb mustard chicken is creamy, full of flavour and on the table fast.

Swaps

Cream → crème fraîche (often a little creamier). Butter → ghee (can take high heat; contains milk). Chicken breast → skinless chicken thighs (usually juicier, also provide iron). Onion → shallot (milder in flavour, can be used in the same way).

Allergens

Contains milk and mustard. For children, better to season mildly; in pregnancy the dish is fine as long as the chicken is cooked right through.