Spinach Lemon Butter Chicken (Print Version)

Pan-seared chicken cutlets finished in silky lemon-butter sauce, served over wilted spinach. Fresh, elegant, and ready in 35 minutes.

# Components:

→ 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

# Directions:

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 cooked through. Remove 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. 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 for 30 seconds. Add spinach and a pinch of salt, sautéing for 1 to 2 minutes just until wilted. Remove from heat.
06 - Arrange wilted spinach on plates. Top with chicken cutlets and spoon lemon butter sauce over. Garnish with parsley and lemon slices.

# Expert Advice:

01 -
  • It tastes fancy but comes together faster than ordering takeout.
  • The sauce is so good you will want to sop up every drop with bread.
  • Spinach adds color and nutrients without making it feel virtuous or boring.
  • You can double the recipe easily when friends show up unannounced.
02 -
  • Pounding the chicken to even thickness is non-negotiable or you will end up with dry edges and raw centers.
  • Do not skip deglazing the pan with broth, those browned bits are pure flavor gold.
  • Add the garlic after lowering the heat or it will burn and turn bitter in seconds.
  • Wilt the spinach just before serving so it stays bright green and tender, not army green and mushy.
03 -
  • Use a meat mallet or the bottom of a heavy pan to pound the chicken evenly, it takes two minutes and transforms the texture.
  • Zest the lemon before juicing it, trust me, trying to zest a juiced lemon is a frustrating mess.
  • If your sauce looks thin, let it simmer an extra minute or swirl in a small knob of cold butter off the heat for instant silkiness.
  • Leftovers reheat beautifully in a covered skillet with a splash of broth to keep everything moist.
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