Creamy Mustard Chicken
This quick skillet chicken is perfect for all the mustard lovers out there! Ready in only 15 minutes with a simple creamy mustard sauce! Serve over cauliflower or traditional rice for a tasty entree.
The sauce isn’t overpoweringly mustard flavored but it’s definitely there. And it’s beautifully creamy thanks to the power of arrowroot flour. That stuff thickens like a dream!
In this recipe we’re using the following ingredients:
Chicken breasts (but of course you can sub chicken thighs).
Olive or avocado oil for sautéing.
Fresh baby spinach.
We start by chopping chicken breasts (or thighs if you prefer) into 1-inch chunks. I like to do this before cooking because it drastically shortens our cooking time and makes it easier to achieve that great browning on each piece.
Then toss your chicken into a large skillet (11″ or 12″ nonstick skillet works perfectly) with oil. Add your seasonings. Sauté until chicken is golden in color.
While chicken is sautéing, stir together sauce ingredients.
Pour that sauce into the skillet with your browned chicken. Stir in fresh spinach. Simmer until it wilts.
To thicken the sauce, shake the arrowroot and cold water together in a jar to create a slurry. Pour it into your skillet and stir. Voila! It thickens almost immediately.
And we’re done! (Full instructions are in the recipe card below of course.)
Can you use soy sauce instead of coconut aminos?
Yes if it’s low sodium. However, I always recommend coconut aminos because it’s just so much better for you. It really does taste like soy sauce and doesn’t have a coconut flavor! You can find more information about coconut aminos here if it’s new to you and you’re curious.
As a general rule, you can always use liquid aminos or a low sodium soy sauce in place of coconut aminos if that’s your preference. Both have a stronger flavor so you may see a change in the finished taste but it shouldn’t be significant.
Can you omit the spinach?
Of course! Feel free to omit the spinach completely if you like OR swap it for another quick cooking veggie. Kale would work well! Stirring in steamed broccoli or cauliflower rice would be yummy too!
What is arrowroot flour?
Arrowroot flour is a starch extracted from the arrowroot plant and it is a fantastic substitute for cornstarch or regular white flour for thickening. It’s a lot less processed, completely flavorless, and blends into everything. It cannot be used in exactly the same way as other thickeners so be sure to follow recipe instructions so you’re using it correctly. In this recipe (and in many of my recipes) I like to shake it with equal parts cool water to create a slurry. Then I add that into whatever I’m thickening at the end of my cooking time. (Heating it too long can make it lose its ability to thicken.)
How to make this Whole30 compliant?
This recipe is completely allowable on a round of Whole30! You’ll want to be sure you’re using a compliant dijon mustard (I personally love Annie’s Dijon Mustard) and serve this over something that is also compliant. I recommend cauliflower rice or roasted veggies. I have plenty more serving suggestions listed below. Just pick something that’s fit for your Whole30.
How to serve this?
This sauce is yummy so be sure to serve this chicken over something that can sop it all up! I have lots of delicious options for you but my top choice is steamed cauliflower rice or traditional rice.
More skillet recipes like this:
More mustard lovin’ recipes:
Creamy Mustard Chicken
Chicken + Spinach
- 1 tbsp olive or avocado oil
- 1 1/2 lbs chicken breasts, Cut into 1-inch pieces. Can use chicken thighs if preferred.
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp ground mustard
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 5 oz fresh baby spinach
- 1/2 cup coconut aminos
- 1/2 cup water
- 1 1/2 tbsp dijon mustard
- 1 tsp balsamic vinegar
- 1/4 tsp salt
- 1 tbsp arrowroot flour
- 1 tbsp coldwater
To Finish (Optional)
- Sesame seeds
- Fresh chopped parsley
- Heat oil in a large skillet (I use my 12") over medium-high heat. Once oil is hot, add chicken pieces. Season with salt, chili powder, ground mustard, garlic powder, and dried parsley. Sauté, flipping occasionally, for 4 to 5 minutes or until chicken has some browning. (If your chicken is still pretty beige you likely don't have your heat on medium-high!)
- While chicken is sautéing, stir together coconut aminos, 1/2 cup water, dijon mustard, balsamic vinegar (note that it says tsp and NOT tbsp), and salt in a bowl.
- Once chicken pieces have browned, pour in your sauce mixture. Add fresh spinach to the skillet. Stir. Simmer for 2 to 3 minutes or until spinach has wilted. No longer than that because we don't want to reduce our sauce.
- To thicken sauce, combine arrowroot flour and 1 tbsp cold water in a small jar. Shake. Turn off heat. Pour the mixture into the skillet and stir so it’s thoroughly mixed in. You’ll notice the sauce begins to thicken immediately.
- Serve over traditional or cauliflower rice. (See above recipe card for many more serving suggestions!) Top with sesame seeds and/or chopped parsley (optional).