Description
This Creamy Mustard Skillet Chicken recipe is a quick and flavorful one-pan meal perfect for weeknight dinners. Tender chicken pieces are sautéed and simmered in a creamy, tangy mustard sauce enriched with coconut aminos and spinach, creating a wholesome and satisfying dish that’s both gluten-free and dairy-free. Garnished with sesame seeds and fresh parsley, it offers a delightful blend of savory and slightly tangy flavors in every bite.
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
Vegetables and Sauce
- 5 ounces fresh baby spinach
- ½ cup coconut aminos
- ½ cup water
- 1½ tablespoons Dijon mustard
- 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
Thickening and Garnish
- 1 tablespoon arrowroot flour
- 1 tablespoon cold water
- Sesame seeds (for garnish)
- Fresh chopped parsley (for garnish)
Instructions
- Prepare the chicken: Pat the chicken pieces dry and season them evenly with ½ teaspoon salt, chili powder, ground mustard, garlic powder, and dried parsley. This ensures the chicken is flavorful and well-seasoned before cooking.
- Heat the oil: In a large skillet, heat 1 tablespoon of olive or avocado oil over medium-high heat. The oil needs to be hot enough to sear the chicken properly without burning.
- Cook the chicken: Add the seasoned chicken pieces to the skillet in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on all sides.
- Add spinach and liquids: Stir in the fresh baby spinach and cook for 1-2 minutes until wilted. Then pour in ½ cup coconut aminos and ½ cup water, mixing well to combine all ingredients.
- Make the mustard sauce: Stir in 1½ tablespoons Dijon mustard, 1 teaspoon balsamic vinegar, and ¼ teaspoon salt into the skillet. Allow the mixture to simmer gently for 3-4 minutes so flavors meld together.
- Thicken the sauce: In a small bowl, whisk together 1 tablespoon arrowroot flour and 1 tablespoon cold water until smooth. Slowly pour this slurry into the skillet, stirring constantly, and cook for another 1-2 minutes until the sauce thickens to a creamy consistency.
- Garnish and serve: Remove from heat and sprinkle with sesame seeds and fresh chopped parsley. Serve immediately while hot, ideally with your favorite side dishes like rice or steamed vegetables.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Coconut aminos provide a soy-free, gluten-free soy sauce alternative; tamari can be used if preferred.
- Arrowroot flour works as a natural thickener; cornstarch can be used as an alternative.
- For a dairy-free option, avoid adding any cream or butter (none are used in this recipe).
- Adjust chili powder to your spice preference or omit for milder flavor.
- The recipe is naturally gluten-free and suitable for Paleo diets due to the use of whole ingredients.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
