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
Scale
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.
