Lemon-Herb Creamy Mustard Chicken
Tender chicken thighs simmered in a tangy, dairy-free mustard sauce with fresh lemon and herbs for a vibrant weeknight dinner. This american-inspired chicken (dairy-free, gluten-free) ready in about 35 minutes pairs boneless skinless chicken thighs, olive oil, (minced) garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 small (diced into 1/4-inch cubes) yellow onion
- 3 (minced) garlic cloves
- 1/4 cup Dijon mustard
- 1/4 cup full-fat coconut milk
- 2 tbsp fresh lemon juice
- 1 tbsp fresh thyme leaves
- 1 tbsp (chopped) fresh parsley
- 1/4 tsp black pepper
- 1/4 tsp sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering; add chicken pieces and cook for 5 minutes per side until golden brown and cooked through, then transfer to a plate and set aside.
- Step 2: Add the remaining 1 tablespoon of olive oil to the skillet, then add diced onion and cook for 3 minutes until softened and translucent.
- Step 3: Stir in minced garlic and cook for 1 minute until fragrant, then add Dijon mustard, coconut milk, lemon juice, thyme, black pepper, and sea salt; bring to a gentle simmer and cook for 2 minutes until sauce thickens slightly.
- Step 4: Return chicken to skillet and toss to coat, cooking for 2 more minutes until heated through and sauce is glossy.
- Step 5: Garnish with additional chopped parsley and serve immediately.
Frequently asked questions
How long does Lemon-Herb Creamy Mustard Chicken take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Creamy Mustard Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Lemon-Herb Creamy Mustard Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Creamy Mustard Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Herb Creamy Mustard Chicken dairy-free?
Yes — this recipe is tagged dairy-free, gluten-free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Okay for a quick meal. I've had better chicken dishes though.
