Sautéed Chicken Breast with Mustard Cream Sauce and Wilted Spinach

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Tender chicken breasts pan-seared to golden perfection and finished with a tangy Dijon mustard cream sauce served over garlicky wilted spinach. This French-inspired Super Bowl recipe (low carb), 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 350 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small, finely chopped shallot
• 3 minced garlic cloves
• 2 tbsp Dijon mustard
• 1/2 cup heavy cream
• 6 cups (about 6 oz) fresh spinach
• 1 tbsp lemon juice

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Instructions

1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. 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 cooked through (internal temp 165°F). Remove chicken and keep warm.
3. Step 3: Reduce heat to medium, add 2 tbsp unsalted butter to the skillet. Once melted, add 1 small finely chopped shallot and sauté for 2 minutes until translucent.
4. Step 4: Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream, simmer gently for 3 minutes until the sauce thickens slightly.
5. Step 5: In a separate skillet, heat remaining 1 tbsp olive oil over medium heat. Add 6 cups fresh spinach and 1 tbsp lemon juice, sauté for 2-3 minutes until wilted but still vibrant.
6. Step 6: Plate the wilted spinach and top with the cooked chicken breasts. Spoon the mustard cream sauce generously over the chicken and serve immediately.