Sautéed Chicken with Mustard Cream and Wilted Spinach

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

Pan-seared and finished in a tangy mustard cream sauce, served atop garlicky wilted spinach. This french-inspired chicken (low carb) ready in about 30 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts and season with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 6-7 minutes per side until golden and cooked through, then remove to a plate.
  2. Step 2: Reduce heat to medium, add 3 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant. Stir in 2 tbsp Dijon mustard and 1/2 cup heavy cream, simmering gently for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  3. Step 3: In a separate pan, melt 1 tbsp butter over medium heat. Add 4 cups fresh baby spinach and sauté for 2 minutes until just wilted. Serve the chicken over the spinach and spoon the mustard cream sauce on top.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 with Mustard Cream and Wilted 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken with Mustard Cream and Wilted 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 with Mustard Cream and Wilted 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 Sautéed Chicken with Mustard Cream and Wilted Spinach low carb?

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

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