Skillet Mustard Chicken With Spinach and Carrots Recipe (2024)

When I have to cook for folks who cannot eat anything in the garlic/onion and related families I find that FENNEL is not only a fine substitute, but provides a depth/dimension of flavor that has resulted in often a superior tasting dish. For example, my chicken Provençal is now fennel laden and garlic free (to accolades & return diners)

Really terrific flavors. Melissa knocks it out of the park as per usual. Made pretty much as written though I added a can of drained, rinsed white beans before putting the pan in the oven. One note, I didn’t feel the extra two tablespoons of butter were needed as the chicken rendered plenty of fat during browning.

This has fast become a favourite recipe in our family! I find the chicken thighs need 30 mins. in the oven (rather than 20 mins). Because of this, I skip the step where the carrots simmer in wine/stock for 5 mins on the stovetop, as they will be cooked longer in the oven. Also, I sub the wine with extra stock, and I make at least double the quantity of carrots. It's such a fabulous recipe! It heats up well for leftovers, as well.

I asked the butcher for bone-in thighs and came home with boneless, skinless ones. So I modified the recipe: I marinated them with the spices, garlic and the mustard, browned both sides in the pan and removed them to a plate. Then I browned the onions and braised the carrots using only wine, not stock. I added the thighs back and simmered, covered, on the stove for 10 min. Removed again, wilted the spinach and dill, and served. Pretty good. Lesson: no oven if using boneless thighs.

Wow wow wow. Make this! I added more carrots, used more dijon, and roasted baby potatoes in the oven to make a complete meal. DELICIOUS!

Sofia, I think leek, shallot or onion could all be substituted. Different flavor profile but would work.

For 2, used about 1 lb boneless skinless thighs, 1 large shallot, and a handful of carrot pieces. Otherwise followed the recipe as written. It was excellent and will go into regular rotation.

I used shallots, left out the spinach and dill. Delicious.

I subbed half of the carrots with chopped parsnip and added 1/4 tsp of Aleppo pepper and it was tasty af

I was eager to prepare this: few ingredients, few steps. Then I brought my packet of chick thighs home, and instead of 5 or 6 pieces, I had 4 uber thighs. So I left them to brown in first step for almost 10 minutes. Also, to accommodate to the larger pieces, I extended the oven time to 30 minutes. Much to my delight, those adjustments were enough, and the even carrots were not over cooked. I only had about 1/2 c of dill, and will use the full cup next time. This was delish, and a do-over.

Excellent, I definitely will make it again, as written. However, it was delicious even using substitutions available at home: boned skinless chicken thighs, frozen spinach, vermouth instead of wine, dried dill. The spices mixed amazingly. My husband says it was perhaps the best dish that he has had in years.

This is a must-make recipe and an especially tasty way to use up the plentiful spinach from my garden in spring! I’ve made it a bunch of times with variations, too, and all have yielded good results: shallots instead of scallion, whatever fresh herb sprig I have on hand, different/more/no greens. My family always gobbles down every last drop!

How about some kind of fresh chile for a little spice, like jalapeno, serrano, anaheim, cherry peppers, etc. Or maybe peeled, julienned, fresh ginger? Or thinly sliced radishes, which are also in the mustard family? There are lots of possibilities.

Sofia, I’d suggest using some allium that you DO like: leeks, maybe, or shallot, onion, etc.

Delicious flavors! When cooking down the sauce before adding the spinach, make sure thats its not watery - I left mine a little watery and it left the vegetables more soupy than desired. Definitely recommend serving over rice on a plate; I served in a large low bowl with bread and the chicken was difficult to slice in the bowl and the bread felt like an after thought.

I’ve made this twice now and plan to keep it in consistent rotation! Double the spinach and carrots, you won’t regret it! Love that the recipe feels like a complete meal as is but pairs beautifully with rice as well

Made according to recipe except 1/2 c of dill. Would have liked 1 cup. TOO SALTY, however. You can cut the salt in half

No large skillet, so I browned the chicken in batches. Then sweated chopped onion in the leftover fat for a few minutes. Added carrots to the pan for a few minutes, then added chicken broth, marsala, mustard and more garlic. Simmered for 10 minutes. Then I put the carrot onion mixture on the bottom of a 9 x 13 baking dish along with some quartered baby potaoes that needed to be used up. Put the chicken on top and most of the sauce. Cooked kale in what was left of the sauce and added at the end.

This was as delicious as everyone said. I made as written except and served it over polenta, but I didn't have spinach and I cooked it in a dutch oven. My only complaint is that the directions were to have the skillet on high heat and add the butter, so the butter started to burn. Shouldn't we put a little oil in as well so that doesn't happen? I didn't think of that until after. Fortunately, it didn't ruin the dish, and I would definitely make this again. The flavors are outstanding.

I did shallots instead of scallions, and I ended up adding a lot more stock and wine as I went to keep the sauce going (but also didn’t have a lid so that may be where I lost liquid!). Otherwise as written. Turned out good! Easy weeknight recipe

Very good. Needs slightly more time to brown and at least an additional 5-10 to cook.

Don't add too much liquid, or you'll have to boil it all off later anyway.Added six carrots for four people.Grate The garlic or it will burn.5 oz of baby spinach is one whole small bag.

Outstanding. Added tiny baby gold potatoes and increased stock to one cup. Garlic just burns on the skin- maybe whole cloves braised in the sauce next time?

Oh so good! Next time I'll make the broth and wine 1/2 and 1/2. I did have to cook off the broth a bit before adding spinach. Note to self: the spinach and carrots would have been good on their own, too.

What gorgeous colors! I added extra carrots and spinach, and next time would increase the broth to a cup for more sauce. The additional 2 T of butter were unnecessary after browning the chicken. Lemon at the end and fresh dill or parsley are a must. Served with brown basmati rice. Thanks Melissa!

Cooked as directed (making perfect skin). Had no dry white wine or dill, so used dry vermouth and fennel. Good reviews,this is in the rotation.

Served it over quinoa, delicious.

Made as written using 4 bone in thighs. As recommended by another person we added a can of drained white beans before putting skillet into oven. This dish was delicious!

Wonderful flavors, and this is so easy. I followed the ingredients except I used boneless skinless breast (and cut recipe in half). As per another reviewer, I browned the cutlets after marinating in the spices and mustard; removed and then sautéed the carrots/scallions and braised them, then added the breasts back in for a gentle simmer. Took them out, added the spinach til wilted. Served it over lightly buttered egg noodles. Now will be in my rotation.

Subbed frozen pearl onions for the scallions. Used two huge bone-in skin-on chicken breasts. Didn't have an oven-proof skillet for that high temp so I used a LC dutch oven. Cooked to 160deg (about 30 minutes?). Really good!