If you're looking for a great recipe that is quick and easy and high protein, our low-carb keto Dijon chicken thighs is a delicious recipe the whole family will love!
Dairy Free Keto Dijon Chicken
This recipe is an easy dinner and easily customizable. It's simple dressing is naturally dairy free, but if you want to add some cheddar cheese on top of your juicy, tender chicken, feel free to do so at the end of cooking.
This recipe can be on the dinner table in 30 minutes and has 44 g protein per serving!
You can also make this a creamy chicken recipe using sour cream and chicken broth.
Once the chicken is cooked, remove, keep warm and add sour cream and broth, about ½ cup each, to the skillet over medium heat until the mixture is combined, about 3-4 minutes.
Place chicken back in the skillet and coat thighs with this creamy dijon sauce.
Can I make this with boneless, skinless chicken breast instead of thighs?
I used skinless and boneless chicken thighs for maximum flavor, but this marinade also works really well on chicken breasts and chicken tenders. You might even like it on chicken wings.
How to Make Keto Dijon Chicken
To view nutritional information, and print the recipe, please scroll to the bottom of this blog post to view the recipe card.
Simple Ingredients
Chicken thighs boneless, skinless
Sea salt
Black pepper
Dijon Dressing
Dijon mustard
Red wine vinegar
Sea salt
Black pepper
Garlic minced (or garlic powder - ¼ teaspoon per 1 clove)
To Serve
Fresh parsley
Directions
Preheat oven to 425F / 220C / 200 fan.
Trim any excess fat off the chicken thighs and season chicken on both sides with salt and pepper.
Mix the olive oil, Dijon, red wine vinegar, Italian seasoning, salt, pepper and garlic together in a small bowl.
Add half the Dijon marinade to the chicken and toss so the chicken is fully coated. Option to place in a ziplock bag and marinade overnight.
Place the chicken thighs on a parchment lined baking sheet pan. Bake for 25 to 30 minutes, turning once, or until the chicken thighs are fully cooked through.
Option to pan fry in a non-stick or cast iron skillet seasoned with a small amount of oil if you prefer.
Remove from the heat and pour over rest of dressing. Garnish with fresh parsley. Serve with my arugula salad or low carb veggies of choice. You can pour some of the remaining dressing on the sides if you prefer too.
Can I make this in a Skillet instead of the oven?
I baked these Low Carb Dijon Chicken Thighs in the oven, but you can also cook them in a 12-inch skillet if you prefer.
I would use a large skillet, preferably cast iron as it holds its heat more evenly and cook over medium-high heat until internal temperature of the thickest part of the chicken thigh is 165 degrees.
Low Carb Side Dishes with Dijon Chicken Thighs
Mediterranean Cauliflower Rice Salad
Storage
Glass airtight container in the fridge for 2 days or freezer for 2 months.
Next time you are looking for a quick meal to get on the dinner table that is also a low-carb, healthy recipe, we hope you'll try this tasty chicken dish!
Low-Carb Keto Dijon Chicken Thighs
Juicy Low-Carb Keto Dijon Chicken Thighs
Ingredients
Chicken
- 8 chicken thighs boneless, skinless
- ⅓ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Dijon Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- ⅔ teaspoon vinegar red wine
- 1 teaspoon dried Italian seasoning
- ⅓ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 2 cloves garlic minced (or garlic powder - ¼ teaspoon per 1 clove)
To Serve
- 2 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 425F / 220C / 200 fan.
- Trim any excess fat off the chicken thighs and season both sides with salt and pepper.
- Mix the olive oil, Dijon, red wine vinegar, Italian seasoning, salt, pepper and garlic together in a small bowl.
- Add half the Dijon marinade to the chicken and toss so the chicken is fully coated. Option to place in a ziplock bag and marinade overnight.
- Place the chicken thighs on a parchment lined baking tray. Bake for 25 to 30 minutes, turning once, or until the chicken thighs are fully cooked through. Option to pan fry in a non-stick or cast iron skillet seasoned with oil if you prefer.
- Remove from the heat and pour over rest of dressing. Garnish with fresh parsley. Serve with my arugula salad or low carb veggies of choice. You can pour some of the remaining dressing on the sides if you prefer too.
- Storage: Glass airtight container in the fridge for 2 days or freezer for 2 months.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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