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CREAMY CRACK CHICKEN

Writer: Dorothea Chollett
Dorothea Chollett
Jun 23
3 min read

Updated: 5 days ago

Creamy Dijon chicken thighs with onions and coconut cream sauce, prepared in a cast iron skillet. AI-generated image.
Creamy Dijon chicken thighs with onions and coconut cream sauce, prepared in a cast iron skillet. AI-generated image.

Tender chicken thighs simmer in a creamy Dijon sauce with onion, cumin, and oregano. This one-skillet meal goes beautifully with seasoned "riced" cauliflower and a garden salad or Italian Style green beans.


It is deliciously low-carb.


Servings: 4–6

Estimated total time: 40–50 minutes, including marinating; allow extra time if cooking in batches.


Ingredients


Chicken and Marinade

  • 6 boneless, skinless chicken thighs

  • 1 teaspoon fine salt, or less to taste

  • 1 teaspoon ground cumin

  • 1 teaspoon coconut sugar or a brown sugar substitute that measures like sugar

  • ½ teaspoon ground black pepper

  • ½ teaspoon dried oregano

  • 1 tablespoon red wine vinegar—I used garlic red wine vinegar

  • 2 tablespoons olive oil, divided

  • ½ small onion, sliced

  • Creamy Dijon Sauce

  • 1 cup unsweetened coconut cream, not sweetened cream of coconut

  • ¼ cup Dijon mustard

  • 2 tablespoons coconut aminos or soy-based liquid aminos—I used soy aminos.


Optional Garnish

  • Fresh mint, finely chopped


Directions

  • Marinate the chicken. In a large bowl, combine the salt, cumin, coconut sugar or brown sugar substitute, pepper, oregano, vinegar, and 1 tablespoon olive oil. Add the chicken and sliced onion. Toss to coat. Cover and refrigerate for 10–20 minutes.

  • Mix the sauce. While the chicken marinates, whisk together the coconut cream, Dijon mustard, and aminos. Set aside.

  • Brown the chicken. Heat the remaining tablespoon of olive oil in a large, deep skillet over medium heat. Add the chicken in a single layer, leaving a little space between the pieces. Cook for about 4–5 minutes per side, until lightly browned. Work in batches if needed. The chicken may not be fully cooked yet.

  • Cook the onion. Transfer the browned chicken to a plate. Add the onion from the marinade to the skillet and cook for 2–3 minutes, stirring often. Discard any liquid marinade left in the bowl.

  • Add the sauce. Reduce the heat to low. Carefully pour in the prepared sauce and stir, loosening the browned bits from the bottom of the skillet.

  • Finish cooking. Return the chicken and any juices from the plate to the skillet. Spoon sauce over the chicken, cover, and simmer gently for about 8–12 minutes, turning halfway through. Continue cooking as needed until the thickest part of each thigh reaches 165°F on a food thermometer.

  • Adjust and serve. If the sauce is too thick, stir in a little water, a tablespoon at a time. Taste before adding more salt, since Dijon mustard and aminos already contain sodium. Sprinkle with fresh mint if desired.


Serving Suggestion

Serve with seasoned "riced" cauliflower and a garden salad or Italian Style green beans. Spoon some of the creamy Dijon sauce over the chicken and cauliflower.


A Note About the Ingredients

Coconut sugar adds sugar and carbohydrates. A brown sugar substitute can change the carbohydrate count, depending on its ingredients.


Coconut aminos and soy-based liquid aminos also have different carbohydrate and sodium amounts. Check the labels on the products you use.


Recipe Credit

Thank you to The Castaway Kitchen for the original recipe shared in 2022. I made a few changes to suit my kitchen, and we enjoyed the results.


A Moment of Encouragement


“For he satisfies the thirsty and fills the hungry with good things.”

—Psalm 107:9, NIV


May this meal remind you of God’s care and the simple blessings He provides each day.

Taking time to prepare a nourishing meal can be one small way to care for the body God has given you.


Estimated Carbohydrates

Creamy Dijon Chicken and Sauce

Total for whole recipe: 29.2 g total carbs | 3 g fiber | 26.2 g net carbs Per serving (4 servings): 7.3 g total carbs | 0.8 g fiber | 6.6 g net carbs Per serving (6 servings): 4.9 g total carbs | 0.5 g fiber | 4.4 g net carbs


Italian Green Beans — Del Monte, 14.5-ounce can

Total for whole can: 10.5 g total carbs | 3.5 g fiber | 7 g net carbs Per serving (½ cup, undrained): 3 g total carbs | 1 g fiber | 2 g net carbs


Chicken and Sauce with ½ Cup Italian Green Beans

Per serving (recipe divided into 4): 10.3 g total carbs | 1.8 g fiber | 8.6 g net carbs Per serving (recipe divided into 6): 7.9 g total carbs | 1.5 g fiber | 6.4 g net carbs


Values are approximate. Chicken estimates have not been verified for specific ingredient brands or sweetener substitutions. Combined meal values include ½ cup of green beans per person; one can provides about 3½ vegetable servings. Riced cauliflower and salad are not included.


AI Transparency Note: I used AI to help organize and clarify this recipe. The cooking experience and personal comments are my own.



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