Mustard-Parsley Chicken with Lemon Zest

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright, tangy chicken thighs with a vibrant herb-mustard glaze, ready in 35 minutes. This French-inspired chicken recipe (keto, whole30), ready in about 35 minutes, pairs chicken thighs, avocado oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Is this Whole30 compliant? Browse the full Whole30 Recipes — Compliant Dinners You Will Actually Cook collection — grouped by crockpot & slow cooker recipes, instant pot & pressure cooker recipes, meal prep recipes, with a free 7-day plan. Also in Whole30 Chicken Recipes. Or jump straight to the free 7-Day Whole30 Meal Plan (Free, With the Shopping List) — the first three days are open, no email needed.
Counting net carbs? Browse the full Keto Recipes — Low-Carb Dinners, Snacks & Meal Prep Under 10g Net Carbs collection — grouped by quick keto dinner recipes, air fryer recipes, meal prep recipes, with a free 7-day plan. Also in Keto Chicken Recipes. Or jump straight to the free 7-Day Keto Meal Plan — Dinners Under 10g Net Carbs — the first three days are open, no email needed.

Prep: 10 min Cook: 25 min Serves 4 French cuisine 320 cal/serving

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Ingredients

1 lb (bone-in, skin-on) chicken thighs
1 tbsp avocado oil
1/2 cup (diced) yellow onion
2 tbsp (chopped) fresh parsley
1 tbsp Dijon mustard
1 tsp lemon zest
1 clove (minced) garlic
2 tbsp coconut aminos
1/4 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken thighs dry and season with 1/4 tsp sea salt and 1/4 tsp black pepper.
Step 2: Heat avocado oil in a skillet over medium heat. Add chicken skin-side down and cook for 8 minutes until golden brown. Flip and cook for 5 more minutes until internal temperature reaches 165°F, then transfer to a plate.
Step 3: Add diced onion to the same skillet and cook for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 4: Add Dijon mustard, coconut aminos, lemon zest, and 2 tbsp water. Simmer for 2 minutes, scraping up browned bits. Return chicken to the skillet, coating evenly, and cook for 2 minutes to heat through. Stir in 2 tbsp chopped parsley before serving.