Creamy Dijon Chicken Elegance (Printer-Friendly)

Juicy chicken in creamy Dijon-mustard sauce with spinach, Parmesan, and thyme—quick, flavorful, and comforting.

# What You’ll Need to Cook:

→ Main

01 - 4 boneless, skinless chicken breasts, pounded to even thickness
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1/2 teaspoon smoked paprika (optional)

→ Sauté & Sauce

05 - 2 tablespoons olive oil
06 - 3 tablespoons unsalted butter
07 - 1 medium onion, finely diced
08 - 3 cloves garlic, minced
09 - 1 cup (240 ml) chicken broth
10 - 1 cup (240 ml) heavy cream
11 - 3 tablespoons Dijon mustard
12 - 1 tablespoon whole-grain mustard (optional)
13 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
14 - 1/2 cup (50 g) grated Parmesan cheese
15 - 3 cups (90 g) fresh spinach leaves

→ Garnish

16 - Fresh parsley, chopped

# Steps to Prepare:

01 - Generously season chicken breasts with salt, black pepper, and smoked paprika if using.
02 - Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 4–5 minutes per side until golden brown and cooked through (internal temperature 74°C). Remove and set aside.
03 - In the same pan, melt butter over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and sauté for 30 seconds until fragrant.
04 - Pour in chicken broth, scraping up any browned bits from the pan. Simmer 2–3 minutes to reduce slightly. Stir in heavy cream, Dijon mustard, whole-grain mustard (if using), and thyme, whisking until smooth.
05 - Reduce heat to low and simmer sauce for 3–4 minutes, stirring occasionally to thicken. Incorporate grated Parmesan, allowing it to melt. Adjust seasoning with additional salt and pepper if needed.
06 - Add fresh spinach to the sauce. Stir gently until wilted, approximately 2–3 minutes.
07 - Return seared chicken breasts to the pan, spooning sauce with spinach over the top. Simmer on low for 5 minutes to blend flavors.
08 - Sprinkle with chopped fresh parsley and serve immediately. Pairs well with rice, mashed potatoes, roasted vegetables, or crusty bread.

# Extra Cooking Tips:

01 - Pound chicken breasts to an even thickness for consistent cooking and juiciness.
02 - Season chicken generously before searing to maximize flavor depth.
03 - Control tanginess by adjusting Dijon and whole-grain mustard amounts to taste.
04 - For optimal aroma, use fresh thyme rather than dried if available.
05 - Let cooked chicken rest in the sauce over low heat to fully absorb flavors.
06 - For variation, substitute baby kale or arugula for spinach, or add a pinch of red pepper flakes for heat.

Go Back