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Creamy Dijon Chicken

A comforting and flavorful dish that combines tender chicken, a creamy Dijon sauce, and vibrant spinach, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large boneless, skinless chicken breasts (filleted into 4 cutlets) Opt for hormone-free or organic chicken for the best flavor and quality.
  • 1 tsp Italian seasoning A blend of dried herbs adds depth—feel free to substitute with fresh herbs if you have them on hand!
  • 1 tsp garlic powder Using powdered garlic ensures even seasoning.
  • 1 tsp onion powder Enhances the savory base of the dish.
  • to taste amount Salt and freshly cracked black pepper Always season to your preference.
  • 1 tbsp olive oil For searing the chicken. Extra virgin olive oil will impart a rich flavor.
  • 1 tbsp butter Use unsalted butter for better control over the saltiness.
  • 2 cloves garlic, minced Fresh garlic gives a pop of flavor.
  • ¾ cup chicken broth Homemade broth adds the best flavor.
  • 1½ tbsp Dijon mustard The star of the show—opt for a high-quality mustard.
  • 1 tsp Worcestershire sauce Adds an umami kick to the sauce.
  • ½ cup heavy cream The key to creaminess! Can substitute with half-and-half for a lighter version.
  • ¼ cup grated Parmesan cheese Freshly grated will yield a creamier texture.
  • 2 cups fresh spinach Use baby spinach for a milder taste or substitute with kale.

Method
 

Preparation
  1. In a small bowl, mix together Italian seasoning, garlic powder, onion powder, salt, and pepper.
  2. Season both sides of the chicken cutlets evenly with the spice mixture.
Cooking
  1. Heat 1 tbsp olive oil in a large skillet over medium heat. Once shimmering, add the chicken. Sear for 4–5 minutes on each side until golden and cooked through (internal temperature should be 165°F). Remove chicken from skillet and set aside.
  2. Lower the heat to medium-low. Add 1 tbsp butter and 2 minced garlic cloves to the skillet; sauté for 1 minute.
  3. Pour in the chicken broth, Dijon mustard, and Worcestershire sauce. Stir and scrape up any browned bits.
  4. Stir in heavy cream and Parmesan cheese. Allow the sauce to simmer gently for 5 minutes.
  5. Add fresh spinach and stir until wilted, about 1–2 minutes.
  6. Return the chicken to the skillet and spoon the creamy sauce over the top. Heat through for an additional 2–3 minutes.

Notes

Make ahead by prepping chicken and sauce separately. Leftovers can be stored in an airtight container in the fridge for up to 3 days.