Description
This Creamy Mustard Skillet Chicken is a quick and flavorful one-pan meal, featuring tender chicken pieces simmered in a tangy and creamy mustard sauce complemented by fresh spinach. Ready in just 15 minutes, it’s perfect for a healthy weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken and Seasonings
- 1 tablespoon olive or avocado oil
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces (can substitute chicken thighs)
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
Sauce and Vegetables
- 5 ounces fresh baby spinach
- ½ cup coconut aminos
- ½ cup water
- 1½ tablespoons Dijon mustard
- 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
Thickener and Garnish
- 1 tablespoon arrowroot flour
- 1 tablespoon cold water
- Sesame seeds, for garnish
- Fresh chopped parsley, for garnish
Instructions
- Prepare the Chicken: Heat the olive or avocado oil in a large skillet over medium heat. Season the chicken pieces with salt, chili powder, ground mustard, garlic powder, and dried parsley. Once the oil is hot, add the chicken to the skillet and cook, stirring occasionally, until the pieces are cooked through and browned on the outside, about 5-7 minutes.
- Add Spinach and Liquids: Add fresh baby spinach to the skillet with the cooked chicken. Pour in the coconut aminos and water, stirring to combine. Allow the mixture to simmer for 2-3 minutes until the spinach wilts and the sauce starts to come together.
- Create the Mustard Sauce: Stir in the Dijon mustard, balsamic vinegar, and additional ¼ teaspoon salt. Mix thoroughly to incorporate the flavors into the sauce. Continue simmering gently on low heat.
- Thicken the Sauce: In a small bowl, whisk together the arrowroot flour and cold water to create a slurry. Slowly pour this mixture into the skillet, stirring continuously to avoid lumps. Cook for another 1-2 minutes until the sauce thickens to a creamy consistency.
- Finish and Garnish: Remove the skillet from heat once the sauce is thick and the chicken is fully coated. Serve immediately, topped with a sprinkle of sesame seeds and fresh chopped parsley for extra flavor and visual appeal.
Notes
- Chicken thighs can be substituted for chicken breasts for a juicier texture.
- Arrowroot flour is used as a gluten-free thickener but cornstarch can be substituted if preferred.
- The recipe uses coconut aminos for a soy-free alternative to soy sauce, but tamari or regular soy sauce may be used instead.
- Adjust the seasoning to taste, especially the salt and chili powder for heat preference.
- Serve with rice, quinoa, or steamed vegetables for a complete meal.
