This skillet mustard chicken recipe comes together in 40 minutes! Full fat coconut milk acts as a dairy-free substitute for heavy cream and milk, and coats the chicken thighs, bacon, mushrooms and kale in a comforting and healthy mustard cream sauce.

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How to Make a Mustard Cream Sauce for Chicken

Since we’ve been doing dairy-free recipes for years, we’ve perfected an easy coconut milk cream sauce for chicken.

We use full fat coconut milk to make the sauce super creamy, but don’t worry. You won’t be able to taste coconut at all.

The mustard, seasonings and other flavors mask the coconut flavor, but leave behind the creamy goodness. We also added bone broth to the sauce to make it earthy and rich, too.

If you like this recipe, make sure you try our Creamy dairy-free mushroom chicken and Creamy dairy-free garlic chicken!

Looking for more? Check out this roundup of healthy chicken recipes!

Serving Ideas for this Creamy Mustard Chicken

With the optional kale, this really is a one pot meal packed with protein and veggies. If you want to serve it over something to soak up all that mustard cream sauce, here are some options.

• Serve over white rice or cauliflower rice
• Over some spiralized zucchini noodles or sweet potato noodles
• On top of gluten free pasta

However you serve it, I know you’re going to love the savory chicken thighs in mustard cream sauce!

Looking for more creamy recipes? Check out this roundup of 20+ Warm and Cozy Comfort Food Recipes!

Common Questions About this Mustard Chicken Recipe

Can I use chicken breasts instead of thighs? Yes! You can absolutely used chicken breasts. They will need to cook a little longer in the skillet to get them fully cooked. Adjust the cooking time in step #4 of the recipe to 6-7 minutes on each side (or longer for bigger breasts).

Can I use dijon instead of yellow mustard? Yes! Use whatever mustard you like. Regular yellow mustard is great and dijon works well with this recipe too.

Do I have to use kale? The kale it entirely optional. It can be left out of the recipe entirely if you prefer. Or you can substitute other greens like spinach, swiss chard or arugula.

Can I use regular milk or another nut milk instead of coconut milk? You can substitute another milk if desired. If using dairy, try and use whole milk or heavy cream to help keep the creamy texture. Other nut milks like almond milk or cashew can be used but will not be as creamy as full fat coconut milk.

Can I use ground chicken or turkey? Yes. Others have done this with success and said that it tastes great! Just cook the ground meat fully in step #4 of the recipe.

Your Turn to Try This Creamy Chicken Thighs Recipe

Looking to take your chicken game to the next level? Try this creamy mustard chicken! It’s the perfect weeknight chicken dinner packed full of flavor everyone will love.

If you try it, leave a comment below to let us know how it goes. Also, take a pic to share on Instagram, and tag us @realsimplegood. We love to see what you’re cooking!

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Skillet Chicken Thighs with Mustard Cream Sauce (No Dairy)

Prep: 5 mins

Cook: 40 mins

Servings: 4

This skillet mustard chicken recipe is coated in a creamy, comforting, dairy-free mustard sauce. Made with chicken thighs and savory bacon bits.

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Ingredients

For the mustard sauce:

• 1/4 cup yellow mustard, (or mustard of choice)
• 1/2 cup chicken broth
• 1/2 cup full fat coconut milk
• 2 tbsp coconut aminos
• 1 tbsp fresh thyme, diced, (or sub dried)
• 2 tsp Italian seasoning
• 1 tsp smoked paprika

For the rest:

• 8 pieces bacon, diced
• 2 lbs boneless skinless chicken thighs
• 1 onion, diced
• 2 cups mushrooms, sliced
• 4 cups kale, roughly chopped, (optional, can omit or sub other greens)
• Chopped parsley, (optional garnish)

Instructions

 

• Dice bacon and heat a large skillet over medium heat. Place bacon in the skillet to cook, stirring occasionally, until it is just browned. Remove and place on a paper towel lined plate.
• While the bacon is cooking, make the mustard sauce by combining all of the mustard sauce ingredients in a bowl or large measuring cup. Whisk to mix.
• Chop, onion, mushrooms and kale. Measure out remaining ingredients.
• When the bacon is finished, reserve bacon fat in the pan and keep the skillet on medium heat. Place the chicken in the skillet to cook. Cook for 4-5 minutes, without disturbing. Flip it and cook for another 4-5 minutes. If the chicken is just slightly undercooked, that's ok. It will finish cooking with the sauce. Remove and place on a plate.
• Place onion in the skillet and cook, stirring occasionally, for 3-4 minutes, until the onion starts to soften.
• Add the mushrooms and cook, stirring occasionally, for another 2-3 minutes.
• Give the mustard sauce a quick whisk to mix and pour it into the skillet. Scrape to deglaze with a wooden spoon. Bring the sauce to a quick simmer.
• Add the chicken and bacon back into the skillet. Cover, turn down heat and simmer for 4-5 minutes. The sauce should thicken a little. Ensure that the chicken is cooked through.
• Remove cover and add in the kale. Stir to mix for 2-3 minutes, until the kale is wilted.
• Serve chicken topped with chopped parsley if desired. Spoon some of the sauce over the chicken for serving.

Course: Main Course

Author: Justin Winn

Cuisine: American

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