This dish brings together tender, pan-seared chicken and a silky Dijon sauce, finished with crisp spring greens for freshness and color. It’s comforting without feeling heavy, and it comes together quickly on a busy weeknight. The mustard gives a gentle tang, the cream smooths everything out, and the greens keep it lively.
Serve it with crusty bread, rice, or potatoes and you’ve got a complete, satisfying meal. It’s simple cooking that tastes like something you’d order at a cozy bistro.
What Makes This Special
This recipe balances creamy richness with bright flavors, so it never feels one-note. The sauce gets depth from Dijon mustard, garlic, and a splash of white wine or broth.
Quick-cooking greens like spinach, arugula, or baby kale soften right in the pan, soaking up the sauce without turning mushy. Everything happens in one skillet, which means easier cleanup and less fuss.
It’s also versatile. You can use chicken breasts or thighs, swap greens based on what’s fresh, and adjust the creaminess with a bit more or less cream.
The result is a polished, restaurant-style dinner that doesn’t ask for fancy techniques.
What You’ll Need
- Chicken: 4 small boneless, skinless chicken breasts (or 6 thighs), patted dry
- Salt and pepper: For seasoning
- Olive oil: 2 tablespoons
- Butter: 1 tablespoon
- Shallot: 1 small, finely chopped (or 1/2 small onion)
- Garlic: 2–3 cloves, minced
- Dijon mustard: 2–3 tablespoons (to taste)
- Dry white wine or chicken broth: 1/2 cup
- Chicken broth: 1/2 cup (in addition to wine, or use 1 cup total broth if skipping wine)
- Heavy cream: 1/3–1/2 cup (or use half-and-half for lighter)
- Fresh lemon juice: 1–2 teaspoons
- Spring greens: 4–6 cups packed baby spinach, arugula, or baby kale (or a mix)
- Fresh herbs: 2 tablespoons chopped parsley, chives, or tarragon
- Optional add-ins: 1 teaspoon honey, 1 teaspoon capers, or a pinch of red pepper flakes
Step-by-Step Instructions
- Season the chicken. Pat the chicken dry and season generously with salt and pepper on both sides. This helps the chicken brown and taste well-seasoned throughout.
- Brown the chicken. Heat the olive oil in a large skillet over medium-high. Add the chicken and sear 4–6 minutes per side until golden and cooked through (165°F/74°C).
Transfer to a plate and tent loosely with foil.
- Sauté the aromatics. Reduce heat to medium. Add butter, then the chopped shallot. Cook 2–3 minutes until softened.
Stir in the garlic and cook 30 seconds until fragrant.
- Deglaze the pan. Pour in the wine (or a splash of broth) and scrape up the browned bits. Let it bubble for 1–2 minutes to reduce slightly and cook off the alcohol.
- Build the sauce. Stir in the remaining broth and the Dijon mustard. Whisk until smooth.
Simmer 2–3 minutes to thicken a touch.
- Add the cream. Lower the heat and pour in the cream. Simmer gently for another 2–3 minutes until silky. Taste and adjust with salt and pepper.
If you like, add a teaspoon of honey to round out the mustard’s tang.
- Finish with greens. Add the spring greens and toss to wilt, 30–90 seconds depending on the mix. Spinach softens quickly; baby kale takes a bit longer.
- Return the chicken. Nestle the chicken back into the sauce with any juices. Spoon sauce over the pieces and warm through for 1–2 minutes.
- Brighten and serve. Stir in lemon juice and fresh herbs.
Taste again and adjust seasoning. Serve hot with rice, mashed potatoes, pasta, or crusty bread.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce. Avoid boiling or the sauce may separate.
- Freeze: Not ideal due to the cream.
If you must freeze, skip the greens and cream, freeze the chicken and sauce base, then add cream and greens when reheating.
Why This is Good for You
Lean protein from chicken supports muscle repair and keeps you satisfied. Spring greens add vitamins A, C, and K, plus fiber and antioxidants. Using olive oil and modest cream keeps the dish balanced rather than heavy. The sauce’s tang encourages portion control and pairs well with whole grains or a side salad for a rounded plate.
Common Mistakes to Avoid
- Overcooking the chicken: Dry chicken ruins the dish.
Pull it at 165°F and let it rest briefly.
- Boiling the cream: High heat can cause the sauce to split. Simmer gently once cream is added.
- Adding greens too early: They wilt quickly. Add at the end to keep color and texture.
- Skipping deglazing: Those browned bits are flavor gold.
Don’t miss this step.
- Overdoing the mustard: Dijon is potent. Start with 2 tablespoons, taste, and add more if needed.
Recipe Variations
- Herb-forward: Add tarragon for a classic French note, or mix parsley and chives for a fresh finish.
- Lighter sauce: Use half-and-half and reduce it a bit longer, or stir in Greek yogurt off the heat for extra tang.
- Caper and lemon: Add 1–2 teaspoons capers and extra lemon zest for a briny, bright profile.
- Mushroom Dijon: Sauté 8 ounces sliced mushrooms after the shallots for earthiness and extra body.
- Grain bowl: Slice the chicken and serve over farro or quinoa with extra greens and a squeeze of lemon.
- Thighs instead of breasts: Thighs stay juicy and are more forgiving. Adjust cook time slightly.
- No-wine version: Use all broth and an extra squeeze of lemon to keep things lively.
FAQ
Can I make this ahead?
You can cook the chicken and make the sauce up to a day ahead, then cool and refrigerate separately.
Reheat gently and add the greens just before serving to keep them fresh and vibrant.
What’s the best mustard to use?
Use a smooth Dijon mustard for a velvety sauce. Whole-grain Dijon works too, but it will add texture and a milder flavor. Avoid yellow mustard for this recipe.
How can I thicken the sauce without more cream?
Simmer a few extra minutes to reduce, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce.
Let it bubble for 30–60 seconds until it thickens.
What greens work best?
Baby spinach is the most tender and quick. Arugula adds peppery bite, while baby kale holds its shape better. A mix gives you great flavor and texture.
Can I make it dairy-free?
Yes.
Use olive oil instead of butter and swap the cream for unsweetened coconut cream or a barista-style oat cream. Taste and adjust lemon and mustard to balance.
What should I serve it with?
It’s great with mashed potatoes, buttered noodles, rice, or crusty bread. For a lighter option, serve with roasted asparagus or a simple green salad.
How do I avoid a grainy sauce?
Whisk the Dijon in fully before adding the cream, keep heat moderate, and avoid boiling the sauce after cream goes in.
Add lemon at the end rather than early on.
Final Thoughts
Dijon Chicken with Spring Greens is the kind of dish that looks elegant but stays unfussy in the kitchen. The creamy mustard sauce delivers big flavor with minimal effort, and the greens bring freshness to every bite. Keep this in your weeknight rotation and tweak it with the variations to suit your mood.
It’s reliable, bright, and downright comforting.