Tender pan-seared chicken breasts finished in a silky white wine and garlic sauce, brightened with a squeeze of lemon and folded through wilted baby spinach for freshness, the texture is creamy but light, with a slight tang from Dijon and grated Parmesan. Ready in about 25 minutes—perfect for weeknight dinners or a relaxed weekend supper.
Ingredients
- 4 boneless skinless chicken breasts (about 1 1/2 lbs), patted dry
- Salt and black pepper (to taste)
- 1 tsp smoked paprika (optional)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small shallot, finely chopped (about 2 tbsp)
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 tsp Dijon mustard
- 1 tbsp lemon juice + extra wedges to serve
- 3 cups baby spinach
- 1/3 cup freshly grated Parmesan
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Season the chicken breasts on both sides with salt, pepper and smoked paprika (if using).
- Heat the olive oil and butter in a large skillet over medium-high heat until shimmering.
- Add the chicken and cook without moving until golden, about 4–5 minutes per side; transfer to a plate.
- Reduce heat to medium, add the shallot and cook 1–2 minutes until softened, then stir in the garlic and cook 30 seconds until fragrant.
- Pour in the white wine to deglaze the pan, scraping up browned bits; let it reduce by half, about 2 minutes.
- Add the chicken broth, cream and Dijon, bring to a gentle simmer and cook 3–4 minutes until slightly thickened.
- Return the chicken to the skillet, spoon sauce over each piece, cover partially and simmer 5–7 minutes more until chicken reaches 165°F (74°C).
- Stir in the lemon juice, baby spinach and Parmesan until the spinach wilts and the sauce is glossy.
- Taste and adjust seasoning, sprinkle with parsley, and serve the chicken spooned with sauce and a lemon wedge.
Tips or Variations
- Use boneless skin-on breasts or thighs; adjust cooking time until juices run clear.
- Add sliced mushrooms with the shallot for extra earthiness, or swap half the cream for Greek yogurt to lighten the sauce.
- Serve over mashed potatoes, rice, or buttered pasta to soak up the sauce.