Pan-Seared Chicken with Mustard Cream Sauce and Sautéed Spinach

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

Juicy pan-seared chicken breasts served with a tangy mustard cream sauce and garlicky sautéed spinach for a balanced dinner. This french-inspired chicken (low carb, gluten free) ready in about 30 minutes blends salt, 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 2, 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: 20 min Serves 2 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. 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 until shimmering.
  2. Step 2: Add the chicken breasts to the skillet and cook for 6 minutes without moving until the bottom is golden brown. Flip and cook for another 5 minutes until chicken reaches an internal temperature of 165°F. Remove chicken and set aside on a plate.
  3. Step 3: Reduce heat to medium, add 1 tbsp butter and 3 minced garlic cloves to the skillet, sautéing 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. Return chicken to the skillet and spoon sauce over it.
  5. Step 5: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 4 cups fresh baby spinach and sauté for 2-3 minutes until wilted. Season with 1 tsp lemon juice, a pinch of salt, and stir well.
  6. Step 6: Plate the chicken breasts topped with mustard cream sauce alongside the sautéed spinach and serve immediately.

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Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 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 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 with Mustard Cream Sauce and Sautéed Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Mustard Cream Sauce and Sautéed Spinach low carb?

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

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