Honey Mustard Chicken Skillet

Ingredients

• 1.5 Pound boneless skinless chicken thighs - 1 1/2 (pounds)
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)
• 1 Tablespoon olive oil - 1 (tablespoon)
• 12 Ounce baby carrots - 12 (ounces)
• 0.5 Cup low-sodium chicken broth - 1/2 (cup)
• 3 Tablespoon Dijon mustard - 3 (tablespoons)
• 2 Tablespoon honey - 2 (tablespoons)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 5 Ounce baby spinach - 5 (ounces)

Instructions

1. Season chicken and mix sauce

   1. *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.

2. Brown the chicken

   2. 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.

3. Start the carrots and sauce

   3. 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.

4. Simmer until cooked through

   4. 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*.

5. Wilt spinach and serve

   5. 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.