One-Skillet Mustard Chicken with Potatoes and Spinach
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
- 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.
- Sauté the Onion
- In the same skillet, add diced onion and cook for 2-3 minutes until translucent.
- 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.
- 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.
- 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!