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Keto Dinner

Dijonnaise Chicken

This Dijonnaise chicken has become a staple in my weeknight rotation. The blend of tangy mustard and creamy mayo creates a luscious sauce that keeps the chicken incredibly tender. With just a handful of pantry ingredients, it delivers big flavor without any fuss—exactly what I need on busy evenings.

10 min Prep time 30 min Cook time 40 min Total time 4 Servings 350 Calories
Dijonnaise Chicken

Ingredients

  • skinless, boneless chicken breast halves
  • /4 cup prepared Dijon mustard-mayonnaise blend
  • /4 cup olive oil
  • tablespoon fresh lemon juice
  • teaspoon lemon pepper
  • teaspoon salt
  • teaspoon chicken bouillon granules

Instructions

  1. Step 1

    Start by preheating your oven to 350°F. Place the chicken breasts in a 9x13-inch baking dish—no need to oil the dish, the sauce adds plenty of moisture. In a mixing bowl, whisk together the mustard-mayo blend, olive oil, fresh lemon juice, lemon pepper, salt, and bouillon granules. I find it helpful to taste the sauce at this point and adjust the seasoning if needed. Pour the mixture evenly over the chicken, ensuring each piece is well coated. If time allows, let it marinate for a few minutes on the counter to deepen the flavors. Slide the dish into the oven and bake for about 30 minutes, or until the chicken is no longer pink inside and its juices run clear. I always use a meat thermometer to confirm an internal temperature of 165°F. Once done, let the chicken rest for a few minutes before serving—this locks in those savory juices. Spoon some of the pan sauce over each portion for an extra burst of flavor.

Chef's Tip

For the juiciest results, I pound the chicken breasts to an even thickness before baking. This ensures every bite cooks uniformly and absorbs the tangy sauce beautifully.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or oven with a splash of water to prevent dryness.

Variation Tips

Try serving the chicken over cauliflower rice or alongside roasted green beans for a complete keto plate. If you prefer dark meat, swap in bone-in thighs and extend the bake time by 10–15 minutes.

Frequently Asked Questions