Pan-Seared Chicken Breast with Mustard Cream Sauce and Sautéed Spinach

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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-seared chicken breasts served with a tangy mustard cream sauce alongside garlicky sautéed spinach. This French chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 410 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 410 cal/serving

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Ingredients

2 (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp unsalted butter
1 small shallot, finely chopped
1 garlic clove, minced
1/4 cup dry white wine
1/2 cup heavy cream
2 tbsp Dijon mustard
4 cups baby spinach
1 tsp lemon juice

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Instructions

Step 1: Pat 2 boneless skinless chicken breasts dry and season with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
Step 3: Reduce heat to medium, add 1 tbsp unsalted butter, 1 finely chopped shallot and 1 minced garlic clove. Sauté for 2 minutes until softened and fragrant.
Step 4: Pour in 1/4 cup dry white wine, scraping up browned bits, and simmer for 3 minutes until reduced by half.
Step 5: Stir in 1/2 cup heavy cream and 2 tbsp Dijon mustard, cooking for 2-3 minutes until sauce thickens and coats the back of a spoon.
Step 6: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 4 cups baby spinach and sauté for 2 minutes until wilted. Season with 1 tsp lemon juice and a pinch of salt.
Step 7: Plate chicken breasts and spoon mustard cream sauce over top with sautéed spinach on the side.