Pan-Roasted Chicken with Mustard Cream and Wilted Spinach

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-roasted chicken breasts served with a tangy mustard cream sauce and garlicky wilted spinach, perfect for a comforting dinner. This French chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, and salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 French cuisine 450 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 garlic cloves, minced
2 tbsp Dijon mustard
1/2 cup heavy cream
5 cups fresh spinach leaves
1 tbsp butter

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Step 2: Add chicken breasts to the skillet and cook for 6-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken and keep warm.
Step 3: Lower heat to medium. Add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant.
Step 4: Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream, cooking and stirring for 3-4 minutes until sauce thickens and coats the back of a spoon.
Step 5: In a separate pan, melt 1 tbsp butter over medium heat. Add 5 cups fresh spinach leaves and sauté for 2-3 minutes until wilted but still bright green.
Step 6: Plate the chicken breasts and spoon the mustard cream sauce over them. Serve alongside the wilted spinach.