Sautéed Chicken Thighs with Mustard Cream and Spinach

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

Pan-seared chicken thighs finished in a tangy mustard cream sauce with fresh spinach for a rich and comforting dinner. This french-inspired chicken (gluten free) ready in about 35 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 25 min Serves 4 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil over medium-high heat in a large skillet. Place chicken thighs skin-side down and cook for 6-7 minutes until skin is golden and crispy, then flip and cook 5 minutes more until mostly cooked through. Remove chicken from skillet and set aside.
  3. Step 3: Reduce heat to medium and add 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 2 tbsp Dijon mustard and 1/4 cup chicken broth, scraping browned bits from the pan, then add 1/2 cup heavy cream. Simmer for 2 minutes until sauce thickens slightly.
  5. Step 5: Add 4 cups chopped fresh spinach and cook for 2 minutes until wilted.
  6. Step 6: Return chicken thighs to the skillet, spoon sauce over them, cover, and cook for 3-4 minutes until chicken reaches an internal temperature of 165°F and sauce is creamy.

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Frequently asked questions

How long does Sautéed Chicken Thighs with Mustard Cream and Spinach take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken Thighs with Mustard Cream and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Sautéed Chicken Thighs with Mustard Cream and 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 Sautéed Chicken Thighs with Mustard Cream and 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 Sautéed Chicken Thighs with Mustard Cream and Spinach gluten free?

Yes — this recipe is tagged 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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