Spinach Lemon Butter Chicken

The first time I made this, it was supposed to be a quick Tuesday dinner after a chaotic day at work. I had no idea something so simple could taste like it came from a restaurant kitchen until I took that first bite, the sauce clinging to the chicken, bright and buttery all at once.

I made this for my sister last month when she was recovering from surgery and needed something comforting but not heavy. She kept saying she wasn't very hungry, but then went back for seconds and asked if there was any sauce left to spoon over rice.

Ingredients

• 4 boneless, skinless chicken breasts: Pound them to an even half-inch thickness so they cook uniformly and stay tender
• 1/2 teaspoon salt and 1/2 teaspoon black pepper: Season generously on both sides before dredging
• 1/2 cup all-purpose flour or gluten-free flour blend: Light dusting creates that golden crust and helps the sauce cling
• 400 g fresh baby spinach: Baby spinach wilts quickly without becoming bitter
• 1 tablespoon olive oil for spinach: Just enough to coat the pan
• 1 clove garlic, minced for spinach: One clove goes a long way here
• 3 tablespoons unsalted butter, divided: Use unsalted so you can control the seasoning
• 2 tablespoons olive oil: Prevents butter from burning at higher heat
• 3 cloves garlic, minced for sauce: Fresh garlic makes all the difference in the sauce
• Juice and zest of 1 large lemon: Both the zest and juice are essential for that bright flavor
• 150 ml low-sodium chicken broth: Low-sodium lets you control salt levels
• 1 teaspoon Dijon mustard: Adds depth and helps emulsify the sauce
• 1 tablespoon capers, rinsed and drained: Briny little pops that cut through the richness
• 1 tablespoon chopped fresh parsley: Fresh herb finish makes it look as good as it tastes

Instructions

Prep the chicken:

Pat the cutlets thoroughly dry with paper towels, season both sides with salt and pepper, then lightly dredge in flour, shaking off any excess so you get a thin even coating.

Sear the chicken:

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat, add chicken in a single layer cooking in batches if needed, and cook 3 to 4 minutes per side until golden brown and just cooked through, then remove to a plate and tent loosely with foil.

Build the sauce base:

Lower heat to medium, add remaining 2 tablespoons butter to the pan, sauté garlic for 30 seconds until fragrant, then pour in chicken broth, lemon juice, and zest while scraping up all those browned bits from the bottom.

Finish the sauce:

Stir in Dijon mustard and capers if using, simmer 2 to 3 minutes until slightly reduced, then return chicken to the skillet turning to coat and simmer gently 2 more minutes until heated through.

Wilt the spinach:

Heat 1 tablespoon olive oil in a separate large skillet over medium heat, cook minced garlic 30 seconds, add spinach with a pinch of salt, and sauté 1 to 2 minutes just until wilted but still vibrant green.

Plate it up:

Arrange wilted spinach on plates, top with chicken cutlets, spoon that lemon butter sauce generously over everything, and finish with chopped parsley and lemon slices if you want it to look extra pretty.

Save

This recipe has become my go-to when I want to make someone feel special without spending hours in the kitchen. There is something about that combination of bright lemon, rich butter, and tender chicken that just works every single time.

Making It Your Own

I have discovered that adding a splash of heavy cream at the end transforms this into something even more luxurious, though it is perfectly wonderful without it. Sometimes I throw in a handful of cherry tomatoes to the spinach for color and sweetness.

What To Serve With It

Buttered egg noodles, creamy mashed potatoes, or even just some crusty bread to soak up that sauce are all perfect companions. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully.

Getting Ahead

You can pound and season the chicken up to a day ahead, keeping it covered in the refrigerator. The sauce comes together so quickly that I prefer making it fresh, but you can wash and dry the spinach in advance.

• Keep some lemon wedges on hand for squeezing over at the table
• Warm your plates before serving if you want this to stay hot longer
• Have everything measured and ready before you start cooking

Save

Hope this becomes one of those recipes you turn to again and again, just like I do.

Recipe Questions

→ Can I use chicken thighs instead of breasts?

Boneless skinless chicken thighs work well. Adjust cooking time to 5-6 minutes per side since thighs are thicker than pounded cutlets.

→ How do I prevent the sauce from separating?

Keep the heat at medium or lower when making the sauce. High heat can cause butter to separate. Whisk continuously while adding liquids.

→ Can I make this dairy-free?

Substitute butter with olive oil or a dairy-free butter alternative. The sauce will still be flavorful, though slightly less rich.

→ What other greens can I use?

Swiss chard, kale, or arugula all work beautifully. Adjust wilting time accordingly—kale may need an extra minute or two.

→ Can I prepare components ahead?

Pound and season the chicken up to 4 hours ahead. Make the sauce base without butter and refrigerate. Complete cooking just before serving.

→ What sides pair well with this dish?

Buttered rice, mashed potatoes, or crusty bread soak up the sauce beautifully. Roasted asparagus or green beans complement the lemon flavors.