Best Dijon Chicken And Spinach Recipes

CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH

Steps:

• Season chicken with seasoning salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
• Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
• Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
• Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
• Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
• Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CHICKEN DIJON

Steps:

• Pat chicken dry and season on all sides with salt and pepper.
• In a large skillet, heat olive oil over medium-high heat. Stir in butter.
• When the butter is foamy, add the chicken cutlets to the pan. Cook until the chicken is browned on both sides and the meat reaches an internal temperature of 165° F, about 3-4 minutes per side. Do not overcrowd the pan, so brown the chicken in batches if necessary.
• Remove the chicken to a plate and set aside while you make the sauce.
• Add the sliced onion to the skillet and cook over medium-high heat until translucent, about 5 minutes. Add the garlic, parsley, thyme and rosemary and cook, stirring constantly, for 30 seconds.
• Add the chicken broth to the skillet; use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes, so that the liquid reduces by about half.
• Reduce heat to low, whisk in the cream, Dijon and honey. Cook for a few more minutes to let the sauce thicken. Taste and season with salt and pepper.
• Return chicken to the skillet; garnish with additional fresh herbs. Serve immediately.

SAUTEED CHICKEN WITH SPINACH

Steps:

• Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
• Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
• Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
• In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.