Pan-Seared Chicken with Mustard Cream and Wilted 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 developed and reviewed.

Tender chicken breasts pan-seared and finished with a tangy mustard cream sauce, served over a bed of garlicky wilted spinach. This French-inspired Easter recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper 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 "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: 20 min Serves 2 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 boneless skinless chicken breasts 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: Add the chicken breasts to the skillet and sear for 5-6 minutes on the first side without moving until golden brown and edges are crispy. Flip and cook another 4-5 minutes until internal temperature reaches 165°F; remove chicken and keep warm.
  3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter and 3 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant, then stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream. Cook, stirring constantly, for 2-3 minutes until sauce thickens and coats the back of a spoon.
  4. Step 4: In a separate pan, warm 1 tbsp olive oil over medium heat. Add 4 cups fresh baby spinach and 1 tbsp lemon juice, cooking and stirring for 2 minutes until spinach is wilted but still bright green. Season with a pinch of salt.
  5. Step 5: Serve the seared chicken breasts over the wilted spinach and spoon the mustard cream sauce generously over the top.

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