Ingredients
1.5 pounds boneless chicken thighs, cut into strips
2 tablespoons unsalted butter (or ghee for dairy-free)
3 tablespoons Dijon mustard (or yellow mustard for milder flavor)
1 tablespoon apple cider vinegar (or white vinegar)
3 tablespoons allulose syrup (or monk fruit syrup)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 400°F (200°C)
Heat butter in an oven-safe skillet over medium-high heat until melted
Add chicken thighs and sear for 3-4 minutes per side until golden brown
In the same skillet, add Dijon mustard, apple cider vinegar, allulose syrup, garlic powder, onion powder, chicken broth, salt, and pepper. Stir to combine
Return chicken to the skillet and toss to coat in the sauce
Transfer to the preheated oven and bake for 15-20 minutes until chicken is cooked through
Increase heat to broil for 2-3 minutes to glaze, then remove and serve
Notes
Chicken thighs retain juiciness better than breasts – adjust cooking time if substituting with breast
Allulose syrup provides a caramelized texture while keeping carbs low
For dairy-free: use ghee instead of butter
Sauce thickens naturally during baking and broiling
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Baking & Sautéing
- Cuisine: American
- Diet: Keto-friendly
Nutrition
- Serving Size: 1 serving (approx. 4 chicken thighs)
- Calories: 373
- Sugar: 0g
- Sodium: 283mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 124mg