Skillet Mustard Chicken With Spinach and Carrots

By Melissa Clark

Updated September 5, 2019

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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Total Time
1 hour
Rating
5(1,364)
Comments
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In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That’s all you’ll need to make it a satisfying meal.

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Ingredients

Yield:6 servings

  • 2 garlic cloves, finely grated or mashed to a paste

  • 1 ½ teaspoons kosher salt, plus more as needed

  • 1 ½ teaspoons ground coriander

  • ¾ teaspoon black pepper

  • 2 ½ pounds bone-in, skin-on chicken thighs (6 or 7 thighs)

  • 1 bunch scallions, trimmed

  • 3 medium carrots (about 6 ounces)

  • 4 tablespoons/60 grams unsalted butter (½ stick)

  • 1 sprig fresh oregano, marjoram or rosemary

  • ⅔ cup chicken stock

  • ½ cup good dry white wine

  • 2 tablespoons Dijon mustard

  • 5 ounces baby spinach

  • 1 cup chopped fresh dill

  • Fresh lemon juice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

9 grams carbs; 226 milligrams cholesterol; 588 calories; 17 grams monosaturated fat; 8 grams polyunsaturated fat; 14 grams saturated fat; 43 grams fat; 3 grams fiber; 780 milligrams sodium; 37 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.

  2. Step 2

    Thinly slice the scallions. Peel carrots if you like, and cut into ½-inch pieces (about 1 cup).

  3. Step 3

    Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.

  4. Step 4

    Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.

  5. Step 5

    Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.

  6. Step 6

    Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.

  7. Step 7

    If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.

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Ratings

5 out of 5
1,364 user ratings
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Comments

Mimi

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)

Jan

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.

PamC

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.

Gibby

I like this even better with escarole (and a lot of it) than with spinach! I agree with everyone who urges more carrots; I'd add, more leafy greens of whatever kind. I'd also agree with those who say that the butter can be reduced significantly because of the chicken fat. Possibly it is not even necessary. The technique overall is worth memorizing. This is a great dish!

Susan Kessler

I found this to be too salty, perhaps because I used garlic powder instead of garlic cloves due to a purported allergy.

Diane

I added mushrooms , sautéed with the scallions, a splash of cream at the end and served it over wide egg noodles. Easy and delicious.

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