French Chicken Moutarde with Creamed Spinach
See it adapt to allergies, servings & swaps.
Per serving 710 kcal · 67g protein · 10g carbs · 40g fat
Ingredients
- 3 boneless skinless chicken breasts (about 200g each)
- 3 tbsp Dijon mustard, plus 1 tbsp for finishing
- 1 tbsp whole grain mustard
- ½ cup dry white wine
- 1 cup chicken broth
- ½ cup heavy cream
- 300g (about 10 oz) fresh spinach
- 2 shallots, finely minced
- 2 garlic cloves, finely minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves, from 3–4 sprigs
Steps
- Pat the chicken breasts dry with paper towels and season both sides with ½ tsp of the salt and ¼ tsp of the black pepper. In a small bowl, whisk 3 tbsp of the Dijon together with the whole grain mustard and set it aside.
- Heat the olive oil in a large cast-iron skillet over medium-high until it shimmers. Add the chicken and sear 4–5 minutes per side, until golden brown. Move it to a plate — it will finish in the sauce.
- Reduce the heat to medium. Add the shallots and garlic to the skillet and sauté 2 minutes, stirring often, until fragrant and softened.
- Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to release the browned bits. Simmer 2 minutes to reduce slightly.
- Stir in the mustard mixture, then the chicken broth and the thyme. Nestle the chicken back into the sauce, reduce the heat to medium-low, cover partially, and simmer 12–15 minutes, until the thickest part of the breast reads 165°F (74°C).
- Move the chicken to a warm plate. Stir the heavy cream and the last 1 tbsp Dijon into the sauce, then add the spinach in batches, stirring until each one wilts, about 3–4 minutes. Finish with the butter, stirring until it melts into the sauce. Season with the remaining ½ tsp salt and ¼ tsp black pepper.
- Nestle the chicken back into the creamed spinach and serve, spooning the sauce and spinach over each breast.
That is the whole thing.
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Chicken à la moutarde is a French weeknight standard: mustard, white wine, and cream reduced in the same skillet the chicken seared in. The mustard goes in twice — Dijon whisked with whole grain mustard and stirred into the simmering pan, then a last spoonful of Dijon into the cream at the end — so the mustard carries the whole way through instead of getting lost in the simmer.
The spinach finishes in that same sauce. Three hundred grams looks like far too much until it collapses into the cream and becomes the bed the chicken sits on. French in spirit, about 35 minutes, three plates. We ate ours with roasted broccoli on the side, and the grocery list came already sorted by aisle.
Leftovers
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has tightened up.
- Do not freeze it — the cream sauce and the spinach separate on the way back out.
- Cold the next day, slice the chicken and toss it with the creamed spinach as a salad base with a squeeze of lemon.
This is the kind of dinner Eatsë takes the busywork out of: it scales each recipe to your servings so nothing goes to waste, builds the grocery list by aisle, and suggests the week's meals. You still choose, and you still cook. This one just happened to be too good not to write down.
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