Honey Mustard Chicken Skillet
A cozy one-pan chicken thigh skillet with Dijon mustard, honey, baby carrots, and spinach. It is mild, sweet-savory, and weeknight-friendly.
- chicken
- honey mustard
- meat
- one pan
- skillet
- weeknight dinner
Shopping options
Check ingredients to include themPackage used · most used first
baby spinach · 5 Ounce
Kroger® Baby Spinach
83%
Details
baby carrots · 12 Ounce
Simple Truth Organic® Cut and Peeled Baby Carrots Bag
Sale
75%
Details
boneless skinless chicken thighs · 1.5 Pound
Heritage Farm® Boneless Skinless Chicken Thighs
75%
Details
Dijon mustard · 3 Tablespoon
Kroger® Dijon Mustard
14%
Details
low-sodium chicken broth · 0.5 Cup
Swanson 33% Less Sodium Chicken Broth
Sale
13%
Details
honey · 2 Tablespoon
Smart Way™ Honey
6%
Details
olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
garlic powder · 0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Details
kosher salt · 0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- boneless skinless chicken thighs-1 1/2 lb
- low-sodium chicken broth-1/2 cup
- Dijon mustard-3 tablespoons
- honey-2 tablespoons
- baby carrots-12 oz
- olive oil-1 tablespoon
- kosher salt-3/4 teaspoon
- garlic powder-1/2 teaspoon
- black pepper-1/4 teaspoon
- baby spinach-5 oz
Pat the chicken dry, then season both sides with kosher salt and black pepper. In a small bowl, whisk together the chicken broth, Dijon mustard, honey, and garlic powder.
Wash hands, utensils, and surfaces after contact with raw chicken.
Heat olive oil in the large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes per side, until browned, then transfer to a plate.
Use caution with hot oil to avoid splatter burns.
Use a clean plate for browned chicken, not the plate that held raw chicken.
Add baby carrots to the skillet and cook for 1 minute, stirring to coat them in the pan juices. Pour in the honey mustard mixture and scrape up the browned bits from the bottom of the skillet.
Return the chicken and any juices to the skillet, nestling it among the carrots. Cover, reduce heat to medium-low, and simmer for 12 to 15 minutes, until the carrots are tender and the chicken reaches 165°F.
Cook chicken to an internal temperature of 165°F.
Use caution when lifting the skillet lid, as hot steam will escape.
Add baby spinach in handfuls and stir gently until just wilted, about 1 to 2 minutes. Spoon the sauce over the chicken and serve warm.
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