Savory Chicken with Mushroom, Spinach, and Mustard Cream Sauce

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Description

This savory chicken dish features golden-seared chicken breasts smothered in a creamy Dijon mustard sauce with earthy mushrooms and tender spinach. The combination of flavors—rich cream, tangy mustard, and umami mushrooms—makes it a comforting yet elegant dinner option. Perfect for weeknights but impressive enough for guests.

Ingredients For Savory Chicken with Mushroom, Spinach, and Mustard Cream Sauce

  • 4 boneless, skinless chicken breasts

  • 2 tbsp olive oil (or butter)

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 8 oz (225 g) mushrooms, sliced (cremini, button, or mixed)

  • 3 cups fresh spinach leaves

  • 1 cup heavy cream (or half-and-half for lighter version)

  • 1 tbsp Dijon mustard (add more for stronger flavor)

  • ½ cup chicken broth

  • ¼ cup grated Parmesan (optional, for extra richness)

  • 1 tsp dried thyme (or 1 tbsp fresh thyme)

  • Salt & black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the chicken – Season chicken breasts generously with salt and pepper.

  2. Sear – Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.

  3. Sauté vegetables – In the same pan, add onions and garlic, sauté until fragrant. Add mushrooms and cook until they release moisture and brown slightly.

  4. Deglaze & make sauce – Pour in chicken broth, scraping up brown bits. Stir in cream, Dijon mustard, thyme, and Parmesan. Simmer until slightly thickened.

  5. Add spinach – Stir in spinach and cook until just wilted.

  6. Finish – Return chicken to the skillet, spoon sauce over, and simmer gently for 5 minutes until chicken is cooked through (internal temp 165°F / 74°C).

  7. Serve – Garnish with parsley and serve hot with rice, mashed potatoes, or crusty bread.

Notes

  • For extra depth, add a splash of white wine while deglazing.

  • You can substitute Greek yogurt for some cream to lighten the sauce.

  • Use baby spinach for best texture—matures leaves may need chopping.

Tips

  • Slice chicken breasts in half lengthwise for faster cooking.

  • Don’t overcrowd mushrooms—cook in batches if needed so they brown, not steam.

  • If sauce becomes too thick, loosen with extra broth.

Servings

  • Makes 4 servings

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 36 g

  • Fat: 26 g

  • Carbohydrates: 8 g

  • Fiber: 2 g

  • Sugar: 3 g

Health Benefits

  • High protein: Supports muscle health and satiety.

  • Spinach: Rich in iron, vitamin K, and antioxidants.

  • Mushrooms: Provide B vitamins and immune-supporting compounds.

  • Mustard: Adds flavor without excess calories.

Q & A

Q: Can I make this dairy-free?
A: Yes—use coconut cream or cashew cream instead of heavy cream.

Q: Can I meal prep this dish?
A: Absolutely. Store in the fridge for up to 3 days. Reheat gently to avoid curdling the sauce.

Q: What can I serve it with?
A: Rice, mashed potatoes, roasted veggies, pasta, or even cauliflower mash for low-carb.

Q: Can I freeze it?
A: The sauce may separate slightly after freezing, but it’s still tasty. Stir well after reheating.

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