Pan-Seared Chicken with Mustard Cream and Sautéed Spinach

By AislePrompt Editorial · ·

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.

Pan-seared to golden perfection, topped with a tangy mustard cream sauce and served 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 that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 boneless skinless chicken breasts evenly 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: Add chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove from skillet and keep warm.
  3. Step 3: Lower heat to medium, add 1 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant but not browned.
  4. Step 4: Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream, cooking for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 4 cups fresh spinach and sauté for 2-3 minutes until wilted. Season with 1 tsp lemon juice and a pinch of salt.
  6. Step 6: Plate the chicken breasts and spoon the mustard cream sauce over them. Serve alongside the garlicky sautéed spinach.

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