Best 4 Mustard Herb Chicken Cutlets And Garlic Spinach Recipes

Craving a dish that tantalizes your taste buds with a harmonious blend of zesty mustard, aromatic herbs, and succulent chicken? Look no further than our guide to cooking the perfect "Mustard Herb Chicken Cutlets and Garlic Spinach." Prepare to embark on a culinary journey where crispy chicken cutlets coated in a flavorful mustard herb crust meet tender sautéed spinach infused with the essence of garlic. This delectable entrée promises a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

SKILLET MUSTARD CHICKEN WITH SPINACH AND CARROTS

Skillet Mustard Chicken With Spinach and Carrots image

In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That's all you'll need to make it a satisfying meal.

Provided by Melissa Clark

Categories dinner, one pot, poultry, roasts, vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 garlic cloves, finely grated or mashed to a paste
1 1/2 teaspoons kosher salt, plus more as needed
1 1/2 teaspoons ground coriander
3/4 teaspoon black pepper
2 1/2 pounds bone-in, skin-on chicken thighs (6 or 7 thighs)
1 bunch scallions, trimmed
3 medium carrots (about 6 ounces)
4 tablespoons/60 grams unsalted butter (1/2 stick)
1 sprig fresh oregano, marjoram or rosemary
2/3 cup chicken stock
1/2 cup good dry white wine
2 tablespoons Dijon mustard
5 ounces baby spinach
1 cup chopped fresh dill
Fresh lemon juice, for serving

Steps:

Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.

CHICKEN CUTLETS WITH MUSTARD GREENS AND ROASTED SQUASH

Chicken Cutlets with Mustard Greens and Roasted Squash image

You can use chard, spinach, or collard greens in place of the mustard greens in this dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 8

Ingredients

4 chicken cutlets (about 3/4 pound total)
2 teaspoons chopped fresh oregano leaves
2 garlic cloves, smashed and peeled
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
2 bunches mustard greens, thick stems removed, coarsely chopped
Reserved acorn squash from Glazed Pork Chops and Squash, cut into 1/2-inch pieces
1/4 cup grated Parmesan (1/2 ounce)

Steps:

In a medium bowl, combine chicken, oregano, and garlic. Season with salt and pepper. Let sit 10 minutes. (To store, transfer to a zip-top bag and freeze, up to 5 days.) Discard garlic. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until cooked through, about 4 minutes, flipping once. Transfer to a plate and tent loosely with foil to keep warm.
Add remaining tablespoon oil to skillet; add mustard greens and season with salt and pepper. Cook, tossing occasionally, until greens are tender, 7 minutes.
Meanwhile, heat broiler with rack in middle. Place squash in an 8-inch square broilerproof baking dish and top with Parmesan. Broil until top is golden brown, about 5 minutes. Serve squash with chicken and greens.

Nutrition Facts : Calories 344 g, Fat 13 g, Fiber 4 g, Protein 33 g

HERB-MUSTARD CHICKEN

Herb-Mustard Chicken image

I like to keep dinner interesting at our house. So I'm constantly trying new recipes and asking the family to vote on them. One bite and you'll see why this was a "keeper".

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2/3 cup canola oil
1/2 cup water
1/3 cup white wine vinegar
1/4 cup spicy brown mustard
2 tablespoons finely chopped onion
2 garlic cloves, minced
1 teaspoon dried thyme or Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up

Steps:

In a large resealable plastic bag, combine the first nine ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Add chicken; seal bag and turn to coat. Refrigerate for at least 4 hours. , Drain and discard marinade. Grill, covered, over medium-low heat for 40-50 minutes or until juices run clear, turning and basting with reserved marinade every 15 minutes.

Nutrition Facts :

BAKED MUSTARD GARLIC CHICKEN

Baked Mustard Garlic Chicken image

Make and share this Baked Mustard Garlic Chicken recipe from Food.com.

Provided by Rise3834

Categories Chicken

Time 1h

Yield 4-6 chicken breasts

Number Of Ingredients 6

Ingredients

4 -6 boneless skinless chicken breasts
8 tablespoons Dijon mustard
10 cloves garlic
1/2 teaspoon cayenne pepper (add more if you like it spicy)
1 cup seasoned bread crumbs
salt & pepper

Steps:

Preheat oven to 325F degrees.
In a blender or food processor puree the mustard, garlic& spices.
Cover each piece of chicken throughly with mixture.
Coat each piece with bread crumbs (you may need more bread crumbs depending on the size of the chicken breasts).
Grease lightly or spray a casserole dish.
Lay chicken breasts in the casserole dish.
Add two tablespoons of water, cover with aluminum foil.
Bake covered for 20 minutes and uncovered for 30 minutes.
I like to serve this with new potatoes and steamed brocolli sprinkled with coarse garlic salt (Lawry's is the best).

Tips:

To ensure your chicken cutlets are evenly cooked, use a meat mallet to pound them to an even thickness before cooking.
For a crispy coating on your chicken cutlets, make sure to coat them evenly in the mustard-herb mixture and breadcrumbs before pan-frying.
If you don't have a meat mallet, you can use a rolling pin to pound the chicken cutlets.
To make sure your garlic spinach is flavorful, use fresh spinach and garlic. You can also add a pinch of red pepper flakes for a little bit of heat.
If you don't have white wine, you can use chicken broth instead.
Serve the chicken cutlets and garlic spinach immediately after cooking for the best flavor.

Conclusion:

This Mustard-Herb Chicken Cutlets and Garlic Spinach recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken cutlets are crispy and flavorful, and the garlic spinach is a healthy and flavorful side dish. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time.