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Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
Make the sauce:
In the same skillet, add the Dijon mustard, lemon juice, heavy cream, and chicken broth. Stir well to combine and bring to a gentle simmer.
Stir in the Parmesan cheese and continue simmering until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.
Add the vegetables:
If using, add the mushrooms, sun-dried tomatoes, and spinach to the skillet. Stir to combine and cook until the spinach is wilted and the mushrooms are tender (about 2-3 minutes).
Finish the dish:
Return the cooked chicken breasts to the skillet, spooning some of the sauce over the chicken. Let the chicken simmer in the sauce for another 2-3 minutes to absorb the flavors.
Serve:
Sprinkle the dish with chopped fresh parsley and thyme (if using). Serve hot with a side of roasted vegetables or a fresh green salad for a complete low-carb meal.
Enjoy your Low Carb Chicken Bistro!
This dish is rich, creamy, and packed with delicious bistro-style flavors, but without the carbs. It's perfect for anyone following a low-carb lifestyle.
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