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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs served with a tangy mustard cream sauce and garlicky sautéed spinach, perfect for a quick weeknight dinner. This french-inspired chicken (low carb) ready in about 35 minutes blends divided salt, divided black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" 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: 25 min Serves 4 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 4 bone-in skin-on chicken thighs dry 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 until shimmering.
  2. Step 2: Place chicken thighs skin-side down and sear for 6-7 minutes without moving until skin is golden and crispy. Flip and cook for another 6 minutes until internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: In the same skillet, reduce heat to medium and add 2 minced garlic cloves, sauté for 30 seconds until fragrant. Pour in 1/2 cup dry white wine, scraping bottom to loosen browned bits; simmer until reduced by half, about 3 minutes.
  4. Step 4: Stir in 3/4 cup heavy cream and 2 tbsp Dijon mustard, whisking to combine. Cook sauce for 3-4 minutes until thickened and coats the back of a spoon.
  5. Step 5: In a separate pan, melt 1 tbsp butter over medium heat. Add remaining 2 minced garlic cloves and 6 cups fresh spinach leaves, sautéing for 2-3 minutes until wilted and tender. Season with a pinch of salt.
  6. Step 6: Serve chicken thighs topped with mustard cream sauce alongside sautéed spinach.

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Frequently asked questions

How long does Pan-Seared Chicken Thighs with Mustard Cream Sauce and Sautéed Spinach take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Thighs with Mustard Cream Sauce and Sautéed Spinach?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Mustard Cream Sauce and Sautéed Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Mustard Cream Sauce and Sautéed Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Thighs with Mustard Cream Sauce and Sautéed Spinach low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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