Moving on from Mealime? Start here ↗
Chicken with Mustard Cream Sauce & Spinach Salad, plated

Mealime recipe · lives on in MealPot

Chicken with Mustard Cream Sauce & Spinach Salad

  • 30 min
  • 2–6 servings
  • 407 kcal / serving
  • ★ 4.1 on Mealime

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.

Add to MealPot

Free on iPhone · servings scaled, grocery list written for you.

Pan-Fried

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

Directions

  1. Heat a skillet over medium-high heat to start browning the chicken.
  2. Cut the chicken in half horizontally to create thin fillets and season both sides with salt and pepper.
  3. 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.
  4. Peel and finely mince the shallot.
  5. Lower the heat to medium and add a bit more butter with the shallot, cooking until the shallot softens, about 2–3 minutes.
  6. Pour in the broth and vinegar, scraping up any browned bits; simmer and reduce the liquid by about half, 4–5 minutes.
  7. Stir in the Dijon mustard and butter, cooking 1–2 minutes until the sauce is smooth; season with salt and pepper as needed.
  8. Wash and dry the spinach.
  9. 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.

PLAN THE WEEK

One of 1,676 Mealime recipes in MealPot.

Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.

Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.

THE WEEKLY EMAIL

Don’t think, just cook.

Five dinners every Friday morning: cook big at the weekend, coast midweek. One planning tip. A little less wondering what to cook.