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.

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.

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.

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.

Creamy Mustard Skillet Chicken Recipe

Name: Creamy Mustard Skillet Chicken Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 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; 5 ounces fresh baby spinach; ½ cup coconut aminos; ½ cup water; 1½ tablespoons Dijon mustard; 1 teaspoon balsamic vinegar; ¼ teaspoon salt; 1 tablespoon arrowroot flour; 1 tablespoon cold water; Sesame seeds; Fresh chopped parsley

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

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Instructions

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.
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.
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.
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.
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