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Keto Chicken Thighs

Cooked in a creamy mustard sauce

When it comes to food, Youtube has always been a source of inspiration because of the number of food videos. I chanced upon this Munchies video for mustard braised chicken which inspired this recipe. It’s super simple and delicious. I previously had made pork chops in a creamy mustard sauce, which is fairly similar. I’ve mentioned before that chicken in supermarkets are normally sold without skin so I had to make a quick trip to my butcher to get some nice skin on chicken thighs.

This recipe is also amazing for meal prep and you can easily just double or even triple it. Throw in some steamed broccoli or spinach with it and you’ve got yourself a well balanced Keto meal. Anyway enough jibber jabber, lettuce cook.

Fish and Pork will do too!

If I am being honest this is a rather basic recipe and the protein is easily replaceable. You can swap out the chicken for pork or fish. Like I said I made a similar dish with pork chops and this would work well with some salmon with nice crispy skin. This recipe can also be made vegetarian. The most obvious choice would be paneer as the protein but you could also use something more hearty like thick eggplant slices, maybe cauliflower steaks or even zucchini. Most of my recipes are meant to be tweaked to suit your dietary needs. Bon Appitite.

Keto Chicken Thighs


Nutrition Info (Per serving)

  • Calories: 546
  • Net Carbs: 5g
  • Carbs: 6g
  • Fat: 41g
  • Protein: 39g
  • Fiber: 1g

This recipe makes 2 servings. Get this recipe on myfitnesspal.

keto chicken thighs

Keto Chicken Thighs

Chicken thighs cooked in a delicious creamy mustard sauce
4.23 from 72 votes
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 27 minutes
Course Main Dish
Cuisine General
Servings 2 servings



  • Season the chicken thighs with salt, pepper and paprika on both sides.
  • Heat a stainless steel pan and add in the olive oil when hot. Then place the chicken thighs skin side down in the pan. Make sure the heat is medium/high.
  • After about 4-5 minutes flip the chicken pieces over, the skin should be nice and crispy. Cook for a further 2 minutes and remove from the pan.
  • In the same pan add the butter and once it melts add in the chopped red onion and the garlic (chopped as well) and cook till translucent and soft.
  • Deglaze the pan with the white wine vinegar and the chicken stock. Add in the mustard and stir well till it forms the base of the sauce.
  • Add in the chicken pieces skin side up and cover and cook for about 8 minutes.
  • Remove the thighs and stir in cream and parsley to finish the sauce and then serve with the thighs.
Tried this recipe?Let us know how it was!

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  1. Hello sahil, well I live in a remote area in Palghar which is north of vasai and virar. So its quite hard to find meats like Chicken breast and chicken thighs which are deboned or boneless (you know this normal bitchers just cut the meat into pieces any how in our great India) can you provide me any online exporter from mumbai who can manage to send this types of cuts. Since your recipies are out of this world, these only blend when i cook it the same way you cooke like for example taking a full breast and cooking it. On the other hand the butchers meat which is pieces takes out all the fun of cooking it. So can you guide me or post anything that could help me find this types of cuts in meat. Thank you.

    1. Hi Abdul, there are some online stores like seafood and meat co etc but I don’t know if they deliver to Palghar. However what I can suggest actually is just to buy the full chicken and learn to cut it yourself into breast, legs and wings. It’s actually not hard at all, there are many very good youtube tutorials for it. Even I do this many times. You can use the legs, thighs, wings and breasts for my recipes and then the carcass/bones you can boil with in water for about 60 minutes to make chicken soup/stock. So many uses are there 🙂

  2. This is gorgeous! The husband made this for dinner last name but, and although the kitchen looked like a warzone when he was done, the dinner was totally worth it. Thank you SO much! This works perfectly as written 🙂

  3. Turned out splendid! I never comment on anything but this was quick and easy.. I added ground fennel and sliced lemon wedges in sauce reduction..

  4. Good recipe but there is no way that one serving is 546. Two chicken thighs alone would come to more than that.

    1. Maybe smaller Indian chickens vs what you get? Feel free to rework the macros and let me know what you get.

  5. This was amazing! I added sliced mushrooms and it was one glorious meal! Will be making this again and again. Thank you so much, Sahil! You are one of our favorites and always fun to watch! I teach a keto cooking class and get a lot of inspiration from you.

  6. Death angle and Cannibal corpse last night, and today your wonderful chicken thighs with mustard sauce, cooked it last week for the first time last week and the family loved it so today I’m doing it again after I recover, I have been on the Keto diet for 5 months now and the way you explain everything and shoot the process is second to none, thank you I’m a big fan.
    Horns up and keep head banging my friend.

  7. Thanks, Sahil! I just made this tonight and WOW! SO GOOD! Definitely a repeat, thank you so much for sharing your recipes with the world! I’ll be trying them all 🙂

  8. Sahil, Your videos and recipes are amazing. Thank you so much. I am interested in the type of Heavy cream you have in this video. Why is it so thick? Did you whip it a bit before adding it to the pan? Here in America, heavy whipping cream is not like this – it’s liquid. Help! I am sure using sour cream would be lovely as well. Thanks

    1. Thank you so much. This is the cream we get in India it’s actually lower in fat than the standard USA whipping cream but it’s thicker because of the pasturing process I guess.

  9. If i were to finish off the chicken in the oven instead of covering on the stove top, what would you recommend for temperature and time?

  10. I made this recipe tonight it was amazing. Thank you for your recipes and videos. I have made many of your recipes.. Going to make the chocolate chip muffins tomorrow . Love your recipes keep them coming.

    1. I use Amul Cream or D’Electa. Amul can split sometimes when cooked so I add it right at the end when I use it. Otherwise even your local dairy heavy cream is fine actually, as long as it’s 305 fat. Amul is 25% which is also OK.

  11. Wonderful recipe. Fabulous meal. Thank you so much! I served the chicken with broccoli and the mustard sauce complemented it perfectly. My husband and I started brainstorming other veggies as side dishes- green beans, Brussels sprouts, and carrots. Yummy! This recipe is definitely a keeper!

  12. Horns Up! My husband and I just made this for dinner and it was absolutely delicious. We love your channel and look forward to trying more recipes.

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