Spinach Lemon Butter Chicken (Print Version)

Golden pan-seared chicken cutlets bathed in silky lemon-butter sauce and served over wilted spinach. Easy, elegant, and ready in 35 minutes.

# 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 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 minced 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; sauté 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. Garnish with parsley and lemon slices.

# Expert Tips:

01 -
  • The sauce transforms basic chicken into something that feels like a restaurant treat but takes barely any extra effort
  • Everything happens in one pan while the spinach wilts separately, so cleanup stays surprisingly manageable
  • You get that perfect balance of bright lemon and rich butter that makes people think you spent way longer cooking than you actually did
02 -
  • Dont skip pounding the chicken to even thickness or you will end up with dry thin pieces and undercooked thick ones
  • The sauce will look thin at first but keep simmering and it will reduce into that silky consistency you want
  • Have everything measured before you start because once you hit the hot pan things move quickly
03 -
  • Room temperature chicken sears more evenly than cold straight from the fridge
  • Zest your lemon before juicing it or you will struggle to get those beautiful fragrant oils
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