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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 rice (or cauliflower rice if low carb) for an easy meal.

Update: This recipe was originally published in 2020 and has been republished with all new photos.

I’ve received so much love for my Easy Mustard Sauce and 3-Ingredient Honey Mustard that I know ya’ll will appreciate another mustard focused recipe! So this easy creamy mustard chicken recipe is for the mustard lovers!

The sauce isn’t overpoweringly mustard flavored but it’s definitely there. And it’s beautifully creamy (without any heavy cream at all!) thanks to the power of arrowroot flour. That stuff thickens like a dream.

This rich sauce simmers with tender chunks of chicken to create a delicious entree that’s fast enough for busy weeknights. Serve this creamy chicken dish over rice and pair with a side salad or green veggies. Now you have a simple dinner! I just adore how easy it is to prepare good food any night of the week.

Craving more mustard lovin’ recipes? My Sausage and Veggie Bowls with Easy Mustard Sauce is a sheet pan meal that’s always a favorite. Sweet Mustard Sheet Pan Chicken is another sheet pan meal but this one uses chicken thighs. If it’s grilling season I highly suggest you try my Dijon Turkey Burgers!

Creamy Mustard Skillet Chicken Ingredients

  • Chicken breasts: We’re using boneless chicken breasts in this easy chicken entree. You can also use boneless skinless chicken thighs if you prefer dark meat.
  • Olive oil: A little bit of oil helps us sauté the chicken. I recommend extra virgin olive oil or avocado oil but you can use any oil you’re comfortable cooking with.
  • Spinach: Spinach is filled with antioxidants, vitamin K (one cup has almost double the daily requirement), and iron. It’s considered one of the best superfoods! Feel free to use kale if you prefer.
  • Coconut aminos: Coconut Aminos tastes like soy sauce but with far less sodium and a hint of sweetness. It adds so much flavor to this easy dish.
  • Dijon mustard: Use your favorite store-bought dijon mustard.
  • Balsamic vinegar: Balsamic vinegar adds a punch of tanginess to our sauce.
  • Simple seasonings: Salt, chili powder, garlic powder, ground mustard, and dried parsley are all you need to add more flavor to this easy recipe.
  • Arrowroot flour: Arrowroot flour is my thickener of choice for sauces and gravy. It’s less processed than cornstarch and white flour. Plus it’s completely flavorless and thickens quickly! You’ll love how quickly it thickens the tangy mustard sauce.

How to Make Creamy Mustard Skillet Chicken

We start by chopping chicken breasts or thighs (I use skinless chicken breasts) into 1-inch chunks. I like to do this before cooking because it drastically shortens our cook 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. Season chicken with the listen spices and dried herbs. Sauté on medium-high heat until chicken is golden in color.

While chicken is sautéing to a golden brown, stir together sauce ingredients.

Pour that sauce into the skillet with your browned chicken. Scrape up any chicken that may be stuck to the bottom of the pan. 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! You’re going to love the rich flavors of this sauce. That’s the good stuff! Top with chopped fresh parsley if you want to make it look extra special. (Full instructions and full ingredients are in the recipe card below of course.)

Can You Use Soy Sauce Instead of Coconut Aminos?

Usually I find that using low sodium soy sauce instead of coconut aminos is a good swap; however, we’re using 1/2 cup of coconut aminos in this recipe. Soy sauce (even the low sodium variety) is significantly saltier and when we’re using this quantity you will notice the difference. I recommend sticking with coconut aminos.

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 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 Store Leftovers

Want to enjoy this recipe the next day or later in the week? This entree is great for meal prep! Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a large skillet on the stovetop on low to medium-low heat until warmed through.

How to Serve This

This creamy 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.

To keep this low carb try serving this chicken over roasted veggies like my Spicy Roasted Broccoli, Easy Roasted Broccoli, Roasted Brussels Sprouts, or Roasted Green Beans with Almonds.

If you’re looking for some carbs you could also add this to the top of Easy Seasoned Roasted PotatoesEasy Diced Air Fryer Potatoes, or Skillet Breakfast Potatoes.

4.93 from 13 votes

Creamy Mustard Skillet Chicken

By Christina
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 rice (or cauliflower rice if low carb) for an easy meal.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 people


Chicken + Spinach

  • 1 tablespoon olive or avocado oil
  • 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

Mustard Sauce

  • ½ cup coconut aminos
  • ½ cup water
  • tablespoons dijon mustard
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon salt

To Thicken

  • 1 tablespoon arrowroot flour
  • 1 tablespoon coldwater

To Finish (Optional)

  • Sesame seeds
  • Fresh chopped parsley
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  • 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).


Calories: 279kcal, Carbohydrates: 10g, Protein: 38g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 109mg, Sodium: 1411mg, Potassium: 827mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3474IU, Vitamin C: 12mg, Calcium: 47mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Barb Schmidt says:

    I pinned this recipe months ago and finally made it for the first time. Absolutely great flavor and very easy to pull together rather quickly. Thanks for another tasty addition to the recipe box, Christina!  

  2. Courtney says:

    Easy to week night recipe everyone loved. My daughter said it is her new favorite 

  3. Heidi says:

    I was hesitant try, really only have mustard on a sandwich, honey mustard for dipping, but this is so good! Another quick easy meal, flavorful and good for you. I have switched it up a couple times with Broccoli instead of spinach and it is very good!