Recipe Card
🌿 Authentic Herb-Crusted Chicken Breast with Dijon Cream Sauce (Low Carb, French-Inspired)
Elevate your weeknight dinner with this elegant yet easy Herb-Crusted Chicken Breast, finished with a light Dijon cream sauce. It's beautifully herby, juicy inside, crispy outside, and perfect for anyone following a low-carb, high-protein lifestyle. A true nod to rustic French cooking—without the carbs.
Ingredients
- 4 boneless, skinless chicken breasts (~1.5 lbs / 680g)
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- Zest of 1 lemon
- 1/2 cup (120ml) heavy cream
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- Salt & pepper to taste
- Sautéed green beans, broccoli, or your favorite low-carb side
Method
- Preheat the OvenPreheat to 400°F (200°C). Line a baking sheet with parchment or foil.
- Prep the ChickenPat chicken breasts dry. Brush each one with olive oil and Dijon mustard. Season with garlic powder, salt, and pepper.
- Make the Herb CrustIn a small bowl, mix parsley, rosemary, thyme, and lemon zest. Press herb mixture firmly onto the top of each chicken breast.
- Bake the ChickenPlace on the baking sheet and roast for 20–25 minutes, or until internal temp reaches 165°F (74°C). Let rest 5 minutes before slicing.
- Make the Dijon Cream Sauce (Optional)In a small saucepan over medium heat, stir together cream, Dijon mustard, lemon juice, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
- ServePlate sliced chicken with your choice of veggie and a drizzle of Dijon sauce.
Nutrition
Elevate your weeknight dinner with this elegant yet easy Herb-Crusted Chicken Breast, finished with a light Dijon cream sauce. It’s beautifully herby, juicy inside, crispy outside, and perfect for anyone following a low-carb, high-protein lifestyle. A true nod to rustic French cooking—without the carbs.
💡 Handy Tips
- No fresh herbs? Use 1 tsp each of dried parsley, rosemary, and thyme.
- Pair with mashed cauliflower or ratatouille for a true French bistro experience.
- Leftovers make a great lunch salad topping the next day.
❓ French Chicken FAQs
Q: Can I pan-sear instead of baking?
A: Yes, sear in an oven-safe skillet for 2–3 minutes per side, then finish in the oven.
Q: Is the cream sauce optional?
A: Completely. The herby crust has plenty of flavor on its own.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Q: Can I freeze it?
A: Yes! Freeze cooked chicken (without sauce) for up to 3 months.