This quick skillet chicken is ideal for mustard lovers: tender chicken pieces cooked in an easy, creamy mustard sauce and ready in about 15 minutes. Serve over rice or cauliflower rice for a fast weeknight meal that still feels special.
Note: This recipe was originally published in 2020 and has been updated with new photos and clarity.
If you enjoy tangy, savory mustard flavors, this creamy mustard skillet chicken will be a new favorite. The sauce has a clear mustard presence without overwhelming the dish, and it turns silky and smooth thanks to arrowroot flour instead of heavy cream. Arrowroot thickens quickly and keeps the sauce light while still giving it body.
This dish combines quick-cooking chicken with a savory mustard glaze and a touch of bright balsamic. Fresh spinach is stirred in at the end so it wilts gently and keeps its color and nutrients. The whole process is intentionally simple: brown the chicken, whisk the sauce, combine, wilt the greens, and finish with an arrowroot slurry to thicken. It’s a perfect option for busy evenings when you want a satisfying, home-cooked meal with minimal fuss.
Creamy Mustard Skillet Chicken Ingredients
- 1 tablespoon olive oil or avocado oil
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces (or use boneless skinless chicken thighs)
- ½ teaspoon salt, plus ¼ teaspoon for the sauce
- ½ teaspoon chili powder
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 5 ounces fresh baby spinach (or a similar quick-cooking green)
- ½ cup coconut aminos
- ½ cup water
- 1½ tablespoons Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 tablespoon arrowroot flour
- 1 tablespoon cold water (to make the slurry)
- Optional finishes: sesame seeds and/or chopped fresh parsley
How to Make Creamy Mustard Skillet Chicken
Preparing this dish is straightforward and fast. Cutting the chicken into 1-inch pieces before cooking shortens the time to brown each piece and helps the skillet reach a pleasant, even color on every bite.
- Heat 1 tablespoon oil in a large nonstick skillet (an 11″–12″ skillet works well) over medium-high heat. When the oil is hot, add the chicken pieces in a single layer. Season with ½ teaspoon salt, ½ teaspoon chili powder, ½ teaspoon ground mustard, ½ teaspoon garlic powder, and ½ teaspoon dried parsley.
- Sauté the chicken, turning occasionally, for about 4–5 minutes until pieces develop golden-brown color. If the chicken is not browning, increase the heat slightly so the pan is hot enough.
- While the chicken browns, whisk together the sauce: ½ cup coconut aminos, ½ cup water, 1½ tablespoons Dijon mustard, 1 teaspoon balsamic vinegar, and ¼ teaspoon salt.
- Pour the sauce into the skillet with the browned chicken, scraping up any browned bits from the bottom of the pan. Add the fresh spinach and stir until it just wilts, about 2–3 minutes. Avoid reducing the sauce too much; you want a saucy coating.
- To thicken the sauce, combine 1 tablespoon arrowroot flour with 1 tablespoon cold water in a small jar or bowl and shake or whisk to make a smooth slurry. Turn off the heat and stir the slurry into the skillet; the sauce will thicken almost immediately.
- Serve hot over rice, cauliflower rice, or roasted vegetables. Finish with sesame seeds and/or chopped parsley if desired.
Swaps and Tips
Soy sauce is generally saltier than coconut aminos, and this recipe uses a generous ½ cup of coconut aminos, so swapping in soy sauce may make the dish noticeably saltier. If you only have soy sauce, use a lower amount or dilute with extra water.
You can omit the spinach or replace it with another quick-cooking green such as kale (thinly sliced) or add steamed broccoli for a different texture. If you want a richer finish, a small pat of butter or a splash of full-fat coconut milk added at the end will round the flavor.
What Is Arrowroot Flour?
Arrowroot flour is a neutral-tasting starch extracted from the arrowroot plant. It’s an excellent thickener that becomes glossy and smooth without altering flavor. To use arrowroot correctly, mix it with cold water to make a slurry and add it at the end of cooking; prolonged boiling can reduce its thickening power.
Whole30 and Serving Suggestions
This recipe can be made Whole30-compliant if you use a compliant Dijon mustard and serve it with compliant sides such as cauliflower rice or roasted vegetables. For low-carb meals, serve the chicken over roasted vegetables like broccoli, Brussels sprouts, or green beans. For a heartier plate, pair it with roasted potatoes or seasoned rice.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low to medium-low heat or in the microwave until warmed through. The sauce may firm slightly when chilled—stir gently while reheating to restore its texture.
Nutrition
Nutrition information is an approximation.
- Calories: 279 kcal
- Carbohydrates: 10 g
- Protein: 38 g
- Fat: 8 g
- Saturated Fat: 1 g
- Cholesterol: 109 mg
- Sodium: 1411 mg
- Potassium: 827 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 3474 IU
- Vitamin C: 12 mg
- Calcium: 47 mg
- Iron: 2 mg
This creamy mustard skillet chicken is a speedy, flavorful option that balances tang, richness, and a touch of brightness from the spinach and balsamic. It’s easy to adapt and great for meal prep—perfect for busy weeknights when you want something tasty on the table fast.