Description
This Dijon Chicken recipe features tender chicken breasts coated in a flavorful flour and thyme mixture, pan-seared to golden perfection, then smothered in a creamy, tangy Dijon mustard sauce with shallots, garlic, white wine, and spinach. Perfect for a quick, elegant 30-minute dinner served over mashed potatoes or rice.
Ingredients
Chicken and Coating
- 2 chicken breasts
- 1/4 cup flour
- 1 tsp thyme, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
Cooking Fats
- 3 tbsp olive oil (divided)
- 2 tbsp butter
Aromatics and Sauce
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/3 cup white wine
- 1/3 cup chicken broth
- 1/3 cup half & half
- 2 tbsp Dijon mustard
- 2 dashes Worcestershire sauce
- 2 cups spinach fresh (added according to instructions)
Instructions
- Prepare Chicken: Butterfly each chicken breast into two thinner pieces and pound with a meat mallet to an even thickness. In a bowl, combine flour, salt, pepper, and finely chopped thyme. Lightly dredge chicken pieces in the flour mixture, shaking off excess.
- Sear Chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden brown and fully cooked. Remove chicken and set aside.
- Sauté Aromatics: Reduce heat to medium. Add remaining 1 tbsp olive oil and butter to skillet. Add minced shallots and cook 2-3 minutes until softened. Stir in garlic and cook about 30 seconds until fragrant.
- Deglaze and Make Sauce: Pour in white wine to deglaze skillet, scraping up brown bits from the bottom. Add chicken broth, half & half, Dijon mustard, and Worcestershire sauce. Simmer gently for 2-3 minutes until sauce thickens slightly.
- Add Spinach and Finish: Stir fresh spinach into sauce until wilted. Return chicken to skillet, spoon sauce over top, and warm through for 1-2 minutes. Serve immediately over mashed potatoes or rice with your favorite vegetable side.
Notes
- Butterflying and pounding the chicken ensures even cooking and tenderness.
- Use a good quality Dijon mustard for the best flavor in the sauce.
- White wine helps deglaze and add depth; if desired, substitute with extra chicken broth for a non-alcoholic version.
- Serve over mashed potatoes or rice to soak up the delicious sauce.
- Fresh spinach adds a light vegetable component but can be omitted or substituted with kale.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
