Ingredients

• 4 boneless, skinless chicken breasts (6 oz each), pounded to ¾” thickness
• Sea salt & black pepper
• 2 tbsp olive oil or avocado oil
• 4 garlic cloves, minced
• 2 tbsp Dijon mustard (check label: no added sugar—e.g., Maille or organic brand)
• 1 tbsp whole-grain mustard (optional, for texture)
• ½ cup low-sodium chicken broth
• ¼ cup heavy cream or full-fat coconut milk (for keto creaminess)
• 1 tsp fresh thyme or ½ tsp dried
• 1 tbsp fresh parsley, chopped
• Optional: 1 tsp lemon juice (brightens at the end)

Instructions

Season chicken with salt and pepper. Heat oil in a large skillet over medium-high. Sear chicken 5–6 min per side until golden and cooked through (165°F internal). Transfer to a plate; tent with foil.
Reduce heat to medium. Add garlic; sauté 30 sec until fragrant.
Stir in Dijon and whole-grain mustard; cook 1 min.
Pour in broth, scraping up browned bits. Simmer 2–3 min until slightly reduced.
Stir in cream and thyme; simmer 2 min until sauce thickens slightly.
Return chicken to skillet; spoon sauce over. Warm 1–2 min.
Garnish with parsley and optional lemon juice.