Chicken · 30 min
Chicken with Mustard Cream Sauce & Spinach Salad
- 30 min
- 2–6 servings
- 407 kcal / serving
This dish features tender chicken with a tangy Dijon mustard cream that coats a quick pan sauce, pairing nicely with a crisp spinach salad. It comes together in about 30 minutes for a simple weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- ¾ lbchicken breasts, boneless skinless
- 4 fl ozchicken or vegetable broth
- 1shallot
- shallots
From the pantry: black pepper, butter, unsalted, Dijon mustard, salt, white wine vinegar
Cookware
chef's knife · cutting board · measuring cups · measuring spoons · salad spinner (optional) · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- 1shallot
- shallots
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| shallot | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a skillet over medium-high heat to start browning the chicken.
- Cut the chicken in half horizontally to create thin fillets and season both sides with salt and pepper.
- Add butter to the skillet, let it melt, then place the chicken in the pan and cook 2–3 minutes per side until browned and cooked through; transfer to a plate.
- Peel and finely mince the shallot.
- Lower the heat to medium and add a bit more butter with the shallot, cooking until the shallot softens, about 2–3 minutes.
- Pour in the broth and vinegar, scraping up any browned bits; simmer and reduce the liquid by about half, 4–5 minutes.
- Stir in the Dijon mustard and butter, cooking 1–2 minutes until the sauce is smooth; season with salt and pepper as needed.
- Wash and dry the spinach.
- To serve, arrange the spinach on plates and top with the chicken; spoon the mustard cream sauce over the chicken and enjoy.
Two tips
- Chop the shallots and wash the spinach up to a day ahead for faster assembly.
- If you have leftovers, store the chicken and sauce separately and refrigerate for up to 2 days.
Nutrition per serving
- Calories
- 407 kcal
- Protein
- 42 g
- Carbs
- 6 g
- Fat
- 23 g
- Fiber
- 2 g
- Sodium
- 157 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.