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.
1½poundschicken breasts, boneless and skinless, cut into 1-inch pieces, can use chicken thighs if preferred
½teaspoonsalt
½teaspoonchili powder
½teaspoonground mustard
½teaspoongarlic powder
½teaspoondried parsley
5ouncesfresh baby spinach
Mustard Sauce
½cupcoconut aminos
½cupwater
1½tablespoonsdijon mustard
1teaspoonbalsamic vinegar
¼teaspoonsalt
To Thicken
1tablespoonarrowroot flour
1tablespooncoldwater
To Finish (Optional)
Sesame seeds
Fresh chopped parsley
Instructions
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).