TGIF and looking forward to a long weekend of grilling out! For tonight’s dinner Jen wanted chicken and spinach so I did a baked Dijon chicken with lemon spinach and garlic. This is a great weekday dish or meal you can make for that Friday date night.

Let’s cook!

Baked Chicken with Lemon Spinach

2 large skinless, boneless chicken breast

3 tablespoons dijon mustard

1 teaspoons finely minced fresh rosemary

3 teaspoons ground peppercorns

3 tablespoons olive oil

2 shallots, sliced

1/3 cup red wine

1/3 cup chicken broth

2 garlic cloves, chopped

1 pound of baby spinach

1 lemon, zest

Preheat the oven to 350 degrees. Brush 1 tablespoon mustard on the chicken. Spring with peppercorns, rosemary and salt.

Heat a large skillet over high heat. Add 2 tablespoons of olive oil.

Add the chicken and cook until golden brown about 7 minutes on each side.

Transfer the chicken to a baking dish and put in the oven for 10 to 15 minutes.

Add the shallots to the skillet you cooked the chicken in over medium heat.

Remove the pan from the heat and add the red wine. Using a wooden spoon scrape up the brown goodness from the pan.

Add the broth, bring to a boil and cook until slightly thickened.

Stir in the remaining 2 tablespoons of mustard.

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Stir in garlic and cook for 30 seconds.

Add spinach and season with salt. Cook until wilted and add lemon zest.

Time to plate!

Slice the chicken and drizzle the sauce.

Serve with the spinach.

Here is a close-up:

Happy Cooking!