Creamy Mustard Spinach Chicken Skillet

Ingredients

• 2 lb boneless skinless chicken breasts, halved into cutlets (900 g)
• 1 tsp kosher salt, divided (6 g)
• 1/2 tsp black pepper (1 g)
• 2 tbsp olive oil (27 g)
• 3 garlic cloves, minced (9 g)
• 1 cup low-sodium chicken broth (240 g)
• 1 cup heavy cream (240 g)
• 2 tbsp smooth Dijon mustard (30 g)
• 1/2 cup finely grated Parmesan (45 g)
• 5 oz baby spinach (142 g)
• 1 tbsp fresh lemon juice (15 g)

Instructions

1. Prepare chicken. Pat chicken dry and slice each breast horizontally into two even cutlets. Season both sides with salt and pepper. Heat a large skillet over medium-high until hot, add oil, and swirl to coat.
2. Brown cutlets. Arrange chicken in one layer, working in batches if necessary. Cook 3 to 4 minutes until the underside is deeply golden, turn, then cook about 2 minutes. Transfer slightly underdone cutlets to a plate.
3. Deglaze skillet. Reduce heat to medium and add garlic. Stir for 30 seconds, then pour in broth, scraping firmly with a wooden spoon to release every browned bit. Simmer one minute while the liquid gathers flavor.
4. Make sauce. Stir cream and Dijon into the broth until completely smooth. Simmer 3 to 4 minutes, stirring around the edges, until sauce lightly coats a spoon. Add Parmesan gradually, stirring until it melts glossy.
5. Wilt spinach. Add spinach by handfuls, folding each addition through the sauce before adding more. Continue turning leaves until tender, bright green, and fully wilted. Let the sauce return to a quiet simmer before proceeding.
6. Finish skillet. Return chicken and accumulated juices to the skillet. Simmer gently, turning once, until the thickest cutlet reaches 165°F at its center. Stir in lemon juice, spoon sauce over chicken, and rest off heat for 3 minutes.

Notes

• Cutlets under one inch brown quickly; use color as the first cue, then confirm the thickest center reaches 165°F before serving.
• The sauce thickens as it stands. Loosen leftovers with one or two tablespoons broth over low heat, stirring slowly until smooth again.
• For milder mustard, start with one tablespoon Dijon, then stir in the remaining tablespoon only after tasting the finished sauce.

Nutrition Facts