This Creamy Mustard Skillet Chicken is a game-changer for busy weeknights when you need something delicious on the table fast. Ready in just 15 minutes, this dish combines tender chicken pieces with a velvety mustard sauce and wilted spinach for a protein-packed, flavor-bomb meal that tastes like you spent hours in the kitchen. The best part? It’s incredibly versatile and works with whatever you have on hand!

Why You’ll Love This Recipe

  • Lightning Fast: From prep to plate in 15 minutes flat – perfect for those evenings when you’re starving and short on time.
  • One-Pan Wonder: Everything cooks in a single skillet, meaning minimal cleanup and maximum flavor as all the ingredients mingle together.
  • Flavor Explosion: The combination of dijon mustard, coconut aminos, and balsamic creates a sauce that’s tangy, slightly sweet, and incredibly satisfying without being overpowering.
  • Nutritious Powerhouse: Lean protein from the chicken plus iron-rich spinach makes this dish as good for your body as it is for your taste buds.
creamy mustard skillet chicken

Ingredients You’ll Need

  • Chicken: Boneless, skinless chicken breasts cut into pieces for quick cooking. They soak up the sauce beautifully, but chicken thighs work wonderfully too if you prefer more flavor and moisture.
  • Spinach: Fresh baby spinach wilts down perfectly into the sauce, adding nutrients and a pop of color. It also helps soak up all that delicious sauce!
  • Coconut Aminos: Provides a savory, slightly sweet flavor similar to soy sauce but with less sodium. It’s the secret ingredient that adds incredible depth to the sauce.
  • Dijon Mustard: The star of the show! Creates that distinctive tangy flavor that makes this dish memorable. Don’t substitute with yellow mustard – it’s just not the same.
  • Balsamic Vinegar: Just a teaspoon adds a subtle sweetness and complexity that balances the mustard perfectly.
  • Arrowroot Flour: Creates that lovely thickness in the sauce without adding gluten. It works instantly and doesn’t leave any chalky taste.
  • Seasonings: The combination of chili powder, ground mustard, garlic powder, and dried parsley creates a well-rounded flavor profile that complements the sauce beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Try these delicious twists:

  • Creamy Version: Add 1/4 cup of coconut cream or heavy cream to the sauce for extra richness.
  • Veggie Boost: Toss in mushrooms, cherry tomatoes, or bell peppers along with the spinach.
  • Herb Garden: Swap dried parsley for fresh herbs like thyme, rosemary, or tarragon for a different flavor profile.
  • Spicy Kick: Add red pepper flakes or a dash of hot sauce if you like some heat.

How to Make Creamy Mustard Skillet Chicken

Step 1: Cook the Chicken

Heat oil in a large skillet over medium-high heat until shimmering. Add chicken pieces and season with salt, chili powder, ground mustard, garlic powder, and dried parsley. Let the chicken develop some good browning by sautéing for 4-5 minutes, turning occasionally. Those browned bits are pure flavor!

Step 2: Prepare the Sauce

While the chicken cooks, whisk together coconut aminos, water, dijon mustard, balsamic vinegar, and salt in a bowl until well combined. This quick step ensures your sauce will be ready the moment your chicken is perfectly browned.

Step 3: Add Sauce and Spinach

Once your chicken has nice color, pour in the prepared sauce mixture. Immediately add fresh spinach to the skillet and stir everything together. Let it simmer gently for 2-3 minutes until the spinach wilts down completely. The spinach will release some moisture as it cooks, adding to the sauciness.

Step 4: Thicken the Sauce

In a small jar or cup, mix arrowroot flour with cold water and shake or stir until smooth. Turn off the heat, then pour this slurry into your skillet, stirring constantly. Watch as the sauce transforms into a glossy, slightly thickened consistency that perfectly coats each piece of chicken.

Step 5: Serve

Transfer to plates and serve immediately over rice, cauliflower rice, or your preferred base. Sprinkle with sesame seeds and fresh parsley for that restaurant-quality presentation and extra flavor dimension.

Pro Tips for Making the Recipe

  • High Heat Matters: Don’t be afraid of medium-high heat – it’s essential for developing good color on the chicken, which equals more flavor.
  • Cut Chicken Evenly: Ensure your chicken pieces are roughly the same size (about 1-inch cubes) so they cook at the same rate.
  • Don’t Overcook the Spinach: Once it’s wilted, move on to the next step. Overcooking will make it mushy and reduce its nutritional value.
  • Cold Water for the Slurry: Always use cold water when mixing with arrowroot flour to prevent clumping.
  • Turn Off Heat Before Thickening: Adding the arrowroot slurry to an actively boiling sauce can reduce its thickening power.

How to Serve

This versatile dish pairs beautifully with so many sides:

Main Pairings:

  • Steamed jasmine or basmati rice to soak up that amazing sauce
  • Cauliflower rice for a lighter, low-carb option
  • Mashed potatoes or mashed cauliflower for ultimate comfort
  • Zucchini noodles or regular pasta for a heartier meal

Side Suggestions:

  • Roasted asparagus or Brussels sprouts
  • Simple side salad with lemon vinaigrette
  • Crusty bread for sauce-sopping (the best part!)
  • Steamed broccoli or green beans

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight, making this a fantastic meal prep option!

Freezing

While you can freeze this dish, the sauce might separate slightly upon thawing. Freeze in portion-sized containers for up to 2 months. Let thaw completely in the refrigerator before reheating.

Reheating

Gently reheat leftovers in a skillet over medium-low heat, adding a splash of water or chicken broth if the sauce has thickened too much. You can also microwave in 30-second intervals, stirring between each, until heated through.

FAQs

  1. Can I use regular soy sauce instead of coconut aminos?

    Absolutely! Just use about half the amount since soy sauce is saltier than coconut aminos. You might want to add a tiny pinch of sugar to replicate the slight sweetness of coconut aminos.

  2. My sauce isn’t thickening properly. What went wrong?

    The most common issue is adding the arrowroot slurry to a boiling sauce. Make sure to turn off the heat first. Also, ensure you’re using cold water with the arrowroot and mixing it thoroughly before adding to the skillet. If needed, you can make a little more slurry and add it gradually until you reach your desired consistency.

  3. How do I prevent the chicken from becoming tough?

    The key is not overcooking it. Since the pieces are small, they cook quickly. Once they’ve browned on the outside and are no longer pink inside (about 4-5 minutes total), they’re done. They’ll continue cooking slightly when you add the sauce, so err on the side of less cooking time.

  4. Can I make this recipe dairy-free?

    Good news – it already is! This recipe naturally contains no dairy products, making it perfect for those with lactose intolerance or following a dairy-free diet.

Final Thoughts

This Creamy Mustard Skillet Chicken has become my go-to recipe when I need something impressive with minimal effort. The way the tangy mustard sauce coats each piece of chicken creates a dish that feels special enough for company but simple enough for a Tuesday night. I love how adaptable it is to whatever ingredients I have on hand, and the fact that it comes together in 15 minutes makes it nothing short of miraculous. Give it a try tonight – your taste buds will thank you!

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Creamy Mustard Skillet Chicken Recipe

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  • Author: Stacy Corbo
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American
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Description

This Creamy Mustard Skillet Chicken combines tender, seasoned chicken pieces with a flavorful mustard sauce and fresh spinach to create a quick and satisfying meal. Perfect for busy nights, it’s rich, tangy, and pairs wonderfully with traditional rice, cauliflower rice, or a side of your choice. A healthy and customizable dish to fit your lifestyle!

Ingredients

Units Scale

Chicken + Spinach

  • 1 tablespoon olive or avocado oil
  • 1 1/2 pounds chicken breasts, boneless and skinless, cut into 1-inch pieces (can use chicken thighs if preferred)
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 5 ounces fresh baby spinach

Mustard Sauce

  • 1/2 cup coconut aminos
  • 1/2 cup water
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt

To Thicken

  • 1 tablespoon arrowroot flour
  • 1 tablespoon cold water

To Finish (Optional)

  • Sesame seeds
  • Fresh chopped parsley

Instructions

  1. Cook the Chicken
    Heat oil in a large skillet over medium-high heat (a 12-inch skillet works best). Once the oil is hot, add the chicken pieces. Season them with salt, chili powder, ground mustard, garlic powder, and dried parsley. Sauté the chicken, flipping occasionally, for 4 to 5 minutes or until it develops some browning. Make sure the skillet is hot enough (medium-high heat) to achieve that golden-brown color.
  2. Prepare the Mustard Sauce
    While the chicken is cooking, combine the coconut aminos, ½ cup water, Dijon mustard, balsamic vinegar, and salt in a bowl. Stir this mixture until smooth, ensuring the flavors are well incorporated.
  3. Add Sauce and Spinach
    Once the chicken pieces have browned, pour in the prepared mustard sauce mixture. Add the fresh spinach to the skillet and stir the ingredients together. Let it simmer for 2 to 3 minutes or until the spinach has wilted, but avoid simmering too long as you don’t want the sauce to reduce excessively.
  4. Thicken the Sauce
    To thicken the sauce, mix the arrowroot flour and 1 tablespoon cold water in a small jar. Shake until well combined. Turn off the heat, then pour the mixture into the skillet and stir thoroughly. The sauce will start to thicken immediately, giving it a rich and creamy consistency.
  5. Serve
    Serve the chicken and sauce over traditional or cauliflower rice, or a side dish of your choice. Garnish with sesame seeds and/or chopped parsley, if desired.

Notes

  • Coconut Aminos Substitute: If you don’t have coconut aminos, you can substitute it with low-sodium soy sauce or tamari for a slightly different flavor profile.
  • Arrowroot Flour Alternative: Cornstarch can be used in place of arrowroot flour for thickening, though the texture might vary slightly.
  • For Meal Prep: This dish keeps well in the fridge for up to 3 days in an airtight container. Reheat it gently on the stovetop or in the microwave.
  • Serving Suggestions: In addition to rice or cauliflower rice, this pairs well with noodles, quinoa, or roasted vegetables.
  • Make It Creamier: For an extra creamy sauce, you can stir in a splash of coconut milk or heavy cream just before serving.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 220kcal
  • Sugar: 2g
  • Sodium: 540mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 32g
  • Cholesterol: 95mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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