Are you looking for a rich, full-flavor meal that’s quick enough to cook on a weeknight, try this creamy Dijon chicken dish. This is quick comfort food that’s full of nutrient-rich ingredients. The creamy sauce is rich in flavor with the perfect combination of garlic and the tangy taste of Dijon mustard.

What you need to make it

• Chicken: I like to use chicken breast for this, but it is also good with chicken thighs.
• Oregano: You could substitute rosemary to give a more aromatic earthy flavor.
• Butter: You could also use olive oil or margarine.
• Onions: Cut into strips.
• Garlic: I like to use minced garlic in olive oil, but you can use fresh garlic if you like.
• Tomatoes: I prefer cherry tomatoes cut in quarters, but you can use any kind. Sun-dried tomatoes give this some extra flavor.
• Heavy Cream: Makes the sauce nice and creamy.
• Parmesan: I also like using Parmigiano-Reggiano.
• Spinach: I like fresh baby spinach.
• Dijon Mustard: I like a good spicy Dijon.

Ingredients

• thin-cut chicken breasts
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp oregano
• 1 medium onion
• 4 cloves garlic, minced
• About 1 cup cherry tomatoes
• ½ cup chicken broth
• ½ cup heavy cream
• ½ cup Parmesan cheese
• 1tbsp garlic powder
• 1 tbsp onion powder
• Salt and pepper to taste

1. In a small bowl add 2 tbsp Dijon Mustard, 1 tbsp garlic, 1 tbsp onion powder, olive oil, salt and pepper then chicken breasts. With a spoon mix and cover each chicken breast evenly. Let sit for up to 1 hour covered in the refrigerator.
2. Heat a pan to medium-high. Add the chicken breasts when the pan is hot, and the butter is melted. Cook the chicken for about 4 minutes (cooking times may vary depending on the thickness of the chicken) on each side or until golden brown and released from the pan. Remove the chicken from the pan and add the remaining butter.
3. As the butter melts, scrape the bits off the bottom of the pan. Add the onions and a bit of salt. Add the tomatoes when the onions are translucent, and season with oregano and pepper. Mix in the Dijon mustard.

4. Next, Slowly add the chicken broth, scraping the bits from the pan. Stir and then add the heavy cream. When everything is combined, add the cheese. Cook until the cheese is melted, and everything is nicely combined.
5. Last, add the spinach, stirring until wilted. Add the chicken back into the pan and cover with the sauce. Allow the chicken to reheat for about 2 minutes.

Serve with potatoes or over pasta. Don’t forget a nice piece of bread to soak up all that leftover sauce!