Peppercorn Chicken With Lemon Spinach Recipe

Name: Peppercorn Chicken With Lemon Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Dijon mustard; 3 large boneless skinless chicken breasts (about 1 3/4 pounds); 3 teaspoons coarsely ground mixed peppercorns; 3/4 teaspoon finely minced rosemary; kosher salt; 3 tablespoons extra virgin olive oil; 2 shallots, thinly sliced; 1/3 cup brandy or 1/3 cup red wine; 1/3 cup low sodium chicken broth; 1 tablespoon chopped fresh parsley; 2 garlic cloves, chopped; 1 lb spinach; 1/2 teaspoon finely grated lemon zest

Servings: persons

3 tablespoons Dijon mustard
3 large boneless skinless chicken breasts (about 1 3/4 pounds)
3 teaspoons coarsely ground mixed peppercorns
3/4 teaspoon finely minced rosemary
kosher salt
3 tablespoons extra virgin olive oil
2 shallots, thinly sliced
1/3 cup brandy or 1/3 cup red wine
1/3 cup low sodium chicken broth
1 tablespoon chopped fresh parsley
2 garlic cloves, chopped
1 lb spinach
1/2 teaspoon finely grated lemon zest

1
Preheat the oven to 350u00b0F Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.
2
Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.
3
Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.
4
Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Serve with the spinach.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons Dijon mustard, 3 large boneless skinless chicken breasts (about 1 3/4 pounds), 3 teaspoons coarsely ground mixed peppercorns, 3/4 teaspoon finely minced rosemary, and more.

Yes, Peppercorn Chicken With Lemon Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peppercorn Chicken With Lemon Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions