If you’ve been on the lookout for a dish that combines ease, flavor, and a touch of elegance, then this Creamy Mustard Skillet Chicken Recipe is about to become your new go-to favorite. Imagine tender chicken pieces bathed in a luxuriously creamy mustard sauce, infused with a hint of balsamic, and brightened by fresh spinach—this recipe delivers comfort and sophistication all in one skillet. Whether you’re cooking for yourself, family, or friends, every bite bursts with rich flavors and delightful textures that make mealtime truly special.
Ingredients You’ll Need
Sometimes the simplest ingredients come together to create the most unforgettable dishes. Each component here plays a crucial role—bringing seasoning, moisture, and vibrant freshness to the table.
- 1 tablespoon olive or avocado oil: Perfect for searing chicken to golden perfection without overpowering flavors.
- 1½ pounds chicken breasts, boneless and skinless, cut into 1-inch pieces: Tender, juicy protein that cooks quickly; chicken thighs work great too if you prefer a richer taste.
- ½ teaspoon salt: Enhances the natural flavor of the chicken and the sauce.
- ½ teaspoon chili powder: Adds a subtle warmth and complexity without making it spicy.
- ½ teaspoon ground mustard: Intensifies the mustard flavor for that characteristic tangy zip.
- ½ teaspoon garlic powder: Brings savory depth, complementing the mustard beautifully.
- ½ teaspoon dried parsley: Offers a mild herbaceous note to round out the seasoning.
- 5 ounces fresh baby spinach: Infuses the dish with color, freshness, and essential nutrients.
- ½ cup coconut aminos: A soy-free alternative that adds a hint of sweetness and umami.
- ½ cup water: Helps create the sauce base without heaviness.
- 1½ tablespoons Dijon mustard: The heart and soul of the sauce, lending that creamy, tangy richness.
- 1 teaspoon balsamic vinegar: Balances flavors with a subtle acidity and slight sweetness.
- ¼ teaspoon salt: Fine tunes the sauce’s seasoning.
- 1 tablespoon arrowroot flour: A natural thickener that keeps the sauce silky without floury aftertaste.
- 1 tablespoon cold water: Used to create a slurry with arrowroot for smooth sauce consistency.
- Sesame seeds: Adds a delightful nutty crunch when sprinkled on top.
- Fresh chopped parsley: Finishing touch that injects a pop of color and fresh herb aroma.
How to Make Creamy Mustard Skillet Chicken Recipe
Step 1: Prepare the Chicken
Start by heating the olive or avocado oil in a large skillet over medium-high heat. Toss your chicken pieces with salt, chili powder, ground mustard, garlic powder, and dried parsley to season evenly. Once the oil shimmers, add the chicken in a single layer, letting it cook undisturbed for about 4-5 minutes so it develops a lovely golden crust. Then flip and cook the other side until cooked through. This step locks in juices and builds fantastic flavor.
Step 2: Wilt the Spinach
Push the chicken to one side of the skillet and add the fresh baby spinach. Don’t worry if your skillet looks crowded—spinach wilts quickly! Stir it gently for a minute or two until it’s tender but still bright green. Spinach adds a vibrant color contrast and a subtle earthiness that perfectly complements the creamy mustard sauce.
Step 3: Make the Sauce
Reduce the heat to medium and pour in the coconut aminos and water, stirring to combine with the chicken juices. Whisk in the Dijon mustard and balsamic vinegar, then sprinkle in the remaining salt. In a small bowl, mix the arrowroot flour with cold water to form a smooth slurry. Pour this slowly into the skillet, stirring constantly, and watch the sauce thicken into a luscious creamy coating that clings to every piece of chicken and wilted spinach.
Step 4: Final Touches
Once the sauce has thickened, remove the skillet from heat. Sprinkle toasted sesame seeds and freshly chopped parsley over the top for a burst of color, texture, and fresh flavor. This simple garnish elevates the dish from everyday to restaurant-worthy in seconds.
How to Serve Creamy Mustard Skillet Chicken Recipe
Garnishes
Adding the right garnishes can transform this dish from delicious to unforgettable. Toasted sesame seeds offer a subtle crunch and nutty flavor, while fresh parsley brightens each bite with a clean, herbaceous note. Feel free to zest some lemon over the top if you want an extra layer of freshness.
Side Dishes
This Creamy Mustard Skillet Chicken Recipe pairs wonderfully with simple sides that balance its richness. Think fluffy jasmine rice, creamy mashed potatoes, or even cauliflower rice for a low-carb option. Steamed green beans or roasted asparagus add a crisp, fresh counterpoint that keeps your plate colorful and satisfying.
Creative Ways to Present
Serve your skillet chicken family-style, straight out of the pan for a rustic feel that invites everyone to dig in. Alternatively, plate it over buttery noodles or a bed of quinoa to soak up that heavenly sauce. For a lighter spin, spoon it onto fresh lettuce leaves for a tasty wrap that’s perfect for lunch or casual dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Mustard Skillet Chicken keeps beautifully in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, but a quick stir-in of a splash of water or broth when reheating will bring it back to creamy perfection.
Freezing
This recipe freezes well, making it a great option for meal prep. To freeze, cool the chicken completely, then transfer to a freezer-safe container or bag. It will keep for up to 2 months. When ready, thaw overnight in the refrigerator before reheating gently on the stove to preserve texture and flavor.
Reheating
For best results, reheat on the stovetop over low to medium heat. Stir frequently and add a touch of water, broth, or coconut aminos if the sauce thickens too much. The chicken will become tender and flavorful again, making leftovers taste almost as good as fresh!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and stay incredibly juicy. Just cut them into similar-sized pieces and follow the same cooking instructions.
What can I substitute if I don’t have arrowroot flour?
Cornstarch is a common alternative that works well for thickening the sauce. Use the same proportion, mixing with cold water before adding to the skillet.
Is coconut aminos necessary? Can I use soy sauce?
Coconut aminos provide a milder, slightly sweeter flavor and are soy-free, but soy sauce is a fine substitute. Just be mindful it’s saltier, so adjust salt levels accordingly.
Can I make this recipe dairy-free?
Yes! This recipe is naturally dairy-free since the creaminess comes from Dijon mustard and the arrowroot-thickened sauce, so it’s perfect for those avoiding dairy.
How spicy is this dish? Can I adjust the heat?
The chili powder adds just a hint of warmth without being spicy. If you want it milder, simply reduce or omit chili powder. For a kick, add a pinch of cayenne pepper or fresh sliced chili.
Final Thoughts
This Creamy Mustard Skillet Chicken Recipe truly shines as a versatile, flavorful dish that feels like a hug on a plate. It’s quick enough for weeknights but special enough for company, and with its vibrant sauce and tender chicken, it’s sure to win hearts at your table. Dive in and savor every creamy, tangy, and comforting bite—you won’t want to miss making this one again and again.
Print
Creamy Mustard Skillet Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Mustard Skillet Chicken recipe is a quick and flavorful dish featuring tender chicken breasts cooked in a delicious mustard-infused sauce with fresh baby spinach. Ready in just 15 minutes, it’s perfect for a nutritious weeknight dinner packed with bold flavors and wholesome ingredients.
Ingredients
Chicken and Seasonings
- 1 tablespoon olive or avocado oil
- 1½ pounds chicken breasts, boneless and skinless, cut into 1-inch pieces (can use chicken thighs if preferred)
- 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
- 1 tablespoon arrowroot flour
- 1 tablespoon cold water
Garnish
- Sesame seeds
- Fresh chopped parsley
Instructions
- Prepare the Chicken: In a medium bowl, combine the chicken pieces with salt, chili powder, ground mustard, garlic powder, and dried parsley. Toss well to ensure all pieces are evenly coated with the seasonings.
- Cook the Chicken: Heat 1 tablespoon of olive or avocado oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
- Add Spinach and Liquids: Once the chicken is cooked, add the fresh baby spinach to the skillet. Pour in the coconut aminos and water. Stir in Dijon mustard, balsamic vinegar, and ¼ teaspoon salt. Mix well to combine all ingredients.
- Simmer: Reduce the heat to medium and let the mixture simmer for 3-4 minutes, allowing the spinach to wilt and the flavors to meld together.
- Make the Thickener: In a small bowl, whisk together the arrowroot flour and cold water until smooth. Pour this slurry into the skillet while stirring continuously to thicken the sauce.
- Finish Cooking: Continue to cook for another 1-2 minutes until the sauce has thickened to your desired consistency.
- Serve and Garnish: Remove the skillet from heat. Sprinkle sesame seeds and fresh chopped parsley over the dish before serving. Serve warm.
Notes
- Chicken thighs can be used instead of breasts for a juicier result.
- Arrowroot flour is used here as a gluten-free thickener; cornstarch can be substituted.
- Adjust seasoning to taste, especially salt and chili powder for spiciness.
- Serve this dish over rice, quinoa, or your favorite grain for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
