One-Skillet Mustard Chicken with Potatoes and Spinach

Serving Size: 4

Ingredients

Chicken and Potatoes:

  • 4–6 boneless, skinless chicken thighs
  • 1 ½ tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 medium russet potatoes, peeled and cubed

Mustard Gravy:

  • 1 small yellow onion, diced
  • ½ cup heavy cream
  • 1 tbsp Morehouse Yellow Mustard
  • ½ cup chicken broth
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp butter
  • 2 cups fresh spinach

Instructions

  1. Brown the Chicken
  • Preheat the oven to 375°F.
  • Season chicken with salt and pepper.
  • Heat olive oil in a large oven-safe skillet over medium-high heat.
  • Sear chicken thighs for about 4 minutes on one side until golden brown.
  • Flip and cook for another 3 minutes. Remove and set aside.
  1. Sauté the Onion
  • In the same skillet, add diced onion and cook for 2-3 minutes until translucent.
  1. Make the Mustard Gravy
  • Stir in butter, heavy cream, yellow mustard, and chicken broth, scraping up browned bits from the pan.
  • Simmer for 2-3 minutes until slightly thickened.
  1. Add the Potatoes & Bake
  • Add cubed russet potatoes to the skillet, mixing slightly to coat in the gravy.
  • Place browned chicken thighs on top.
  • Transfer skillet to the oven and bake for 30–35 minutes, or until chicken reaches 165°F and potatoes are tender.
  1. Finish with Spinach & Serve
  • Remove chicken from the skillet and plate.
  • Stir fresh spinach into the potatoes and mustard gravy until wilted.
  • Spoon the spinach-infused potatoes and gravy onto plates alongside the chicken.

Enjoy!

Prep Time: ~25 mins
Cook Time: ~40
Category: Entrees