Mustard and Thyme Baked Chicken

This is an old SAD recipe I used to make all of the time and now keto-fied.  Some might recognize a riff on a Barefoot Contessa recipe (Ina Garten is my spirit animal).  It’s outstanding.  It will scratch your breaded chicken itch but with a punch of flavor you don’t expect.  Enjoy!




  1. Season chicken breasts with salt and pepper.  Combine the heavy cream and mustard until silky and pour over the chicken breasts in a heavy zip lock bag.  Marinade in the fridge for at least 2 hours or overnight.
  2. Pre-heat the oven to 400 degrees.
  3. In a food processor, pulse almond flour, lemon zest, thyme, pepper, and garlic salt until mixed.  Add olive oil and short pulse until just combined and crumbly.  Do not over combine or it’ll be pasty.
  4. Brush olive oil in your glass dish to keep the chicken from sticking.  Place the breasts in the dish (shake off any excess marinade but allow a film to stay on it).  Chicken breasts will likely be crowded and that’s okay!  Cover the breasts with your thyme crumb mixture completely – press down gently to stick.
  5. Bake for 25-30 minutes until chicken is cooked through and the crumb is lightly browned.  Pull the chicken from the oven and cover with aluminum foil and allow to rest for 15 minutes in the glass dish.
  6. Enjoy!


Add Directly to MyFitnessPal:

*Kindly note that the nutrition facts below are an estimation that removes the “run off” of the excess cream/Dijon since there’s quite a bit of product waste after the marinade stage and also removes the estimated 2 ounces of bone you don’t consume
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 438
% Daily Value *
Total Fat 31 g 48 %
Saturated Fat 8 g 38 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 115 mg 38 %
Sodium 829 mg 35 %
Potassium 7 mg 0 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 2 g 9 %
Sugars 1 g
Protein 54 g 108 %
Vitamin A 5 %
Vitamin C 3 %
Calcium 7 %
Iron 12 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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