A French Cuisine Experiment With Creamy Honey Dijon Chicken

As far as possible, I try to cook one new dish weekly.  My requirements are only that it needs to be easy to prepare and that it’s delicious.

I believe this Creamy Honey Dijon Chicken dish fulfills these 🙂 … I adapted it from the original recipe, omitting some ingredients which I did not have in my pantry.  What I love about this dish is that it is incredibly easy to prepare, tastes lovely with steamed rice, and oooh…did I mention that it’s French? 🙂

My hubby remarked that the chicken meat was a little too tough, so I’d need to remember not to cook it for too long next time.  Alternatively, I could also use chicken thigh fillets.  Surprisingly my kids tried it too and while they did not say they hated it, they were not bowled over by it.  I will be giving it to them again. 🙂

According to the recipe which I adapted this dish from, this creamy delicious dish goes well with absolutely anything you can think of.  I served it with steamed rice but you could also try toasted bread, buns, mashed potatoes, pasta….you get the drift.

I gave my dish a twist by adding some baby spinach to it, for the added color (and also because that makes it a complete dish on its own).

Creamy Honey Dijon Chicken with Spinach
Yields 4 servings


  • 4 pieces of chicken breast tenders (left whole, or sliced in cubes)
  • 2 garlic cloves, minced
  • 250 ml cream
  • 2 tsp Dijon mustard + 1 tsp wholegrain mustard (I used 3 tsp Honey Dijon mustard instead)
  • Juice from ½ lemon
  • Salt & Pepper to taste
  • Handful of baby spinach
  • Olive oil for frying


  1. Heat 2 tbsp olive oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
  2. Fry the garlic until fragrant and softened (about 2 minutes).  Be sure not to burn the garlic!
  3. Add the cream and mustards and allow to simmer and reduce for 3 minutes.
  4. Add lemon juice and place the chicken back into the sauce.
  5. Season to taste.
  6. Before serving, add the spinach and stir for about 30 seconds, or just until spinach turns soft, but not overcooked.
  7. Serve hot.
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