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.
1 1/2lbschicken breasts, Cut into 1-inch pieces. Can use chicken thighs if preferred.
1/2tspsalt
1/2tspchili powder
1/2tspground mustard
1/2tspgarlic powder
1/2tspdried parsley
5ozfresh baby spinach
Mustard Sauce
1/2cupcoconut aminos
1/2cupwater
1 1/2tbspdijon mustard
1tspbalsamic vinegar
1/4tspsalt
To Thicken
1tbsparrowroot flour
1tbspcoldwater
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).