Spinach Lemon Butter Chicken (Printer-Friendly)

Tender chicken cutlets pan-seared and finished in a bright, silky lemon-butter sauce with wilted spinach.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each), pounded to 1/2-inch thickness
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 cup all-purpose flour or gluten-free flour blend for dredging

→ Spinach

05 - 14 oz fresh baby spinach
06 - 1 tablespoon olive oil
07 - 1 clove garlic, minced
08 - Pinch of salt

→ Lemon Butter Sauce

09 - 3 tablespoons unsalted butter, divided
10 - 2 tablespoons olive oil
11 - 3 cloves garlic, minced
12 - Juice and zest of 1 large lemon
13 - 2/3 cup low-sodium chicken broth
14 - 1 teaspoon Dijon mustard, optional
15 - 1 tablespoon capers, rinsed and drained, optional
16 - Salt and freshly ground black pepper to taste
17 - 1 tablespoon chopped fresh parsley for garnish
18 - Lemon slices for serving, optional

# How To Make It:

01 - Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper. Lightly dredge each piece in flour, shaking off excess.
02 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer, working in batches if necessary. Cook 3 to 4 minutes per side until golden and just cooked through. Transfer to a plate and tent loosely with foil.
03 - Lower heat to medium. Add remaining 2 tablespoons butter to the pan. Add garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, lemon juice, and zest, scraping up browned bits from the pan. Stir in Dijon mustard and capers if using. Simmer 2 to 3 minutes until slightly reduced.
04 - Return chicken to the skillet, turning to coat in the sauce. Simmer gently for 2 minutes until heated through.
05 - Heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add minced garlic and cook 30 seconds. Add spinach and a pinch of salt, sautéing 1 to 2 minutes just until wilted. Remove from heat.
06 - Arrange wilted spinach on serving plates. Top with chicken cutlets and spoon lemon butter sauce over each portion. Garnish with parsley and lemon slices.

# Expert Suggestions:

01 -
  • The lemon butter sauce is bright and silky, clinging to every bite without feeling heavy.
  • You only need two pans and about 35 minutes to get dinner on the table.
  • It works equally well for a quiet Tuesday night or a dinner party with friends.
  • The spinach adds color and freshness without any extra fuss.
02 -
  • Pounding the chicken to even thickness is non-negotiable, or you'll end up with dry edges and raw centers.
  • Don't skip deglazing the pan with broth, those browned bits are where all the flavor hides.
  • If your sauce breaks or looks greasy, whisk in a splash of cold broth off the heat to bring it back together.
  • Fresh lemon juice makes all the difference, bottled juice tastes flat and won't give you that bright pop.
03 -
  • If you want extra richness, swirl in a tablespoon of heavy cream at the end of the sauce for a creamier finish.
  • Save a bit of the pasta water, oh wait, wrong dish, but do save some of the spinach cooking liquid if you want to loosen the sauce later.
  • Let the chicken rest for a minute after searing so the juices redistribute, it stays juicier that way.
  • Double the sauce if you're serving this with rice or potatoes, everyone will want extra.
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