Spinach Lemon Butter Chicken (Printable version)

Pan-seared chicken cutlets finished in bright lemon-butter sauce over wilted spinach. An elegant, easy weeknight main dish.

# Ingredient list:

→ 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

# Step-by-step guide:

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. 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 from the pan bottom. 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 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; sauté 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 tips:

01 -
  • The lemon butter sauce comes together in minutes but tastes like something from a restaurant kitchen
  • Everything happens in one pan (plus a quick spinach side), making cleanup surprisingly manageable
  • That first bite of bright, silky sauce over tender chicken just makes everything feel okay
02 -
  • Dry your chicken thoroughly before seasoning or the flour will clump instead of creating an even coating
  • Do not crowd the pan or the chicken will steam instead of developing that golden crust
  • The sauce looks thin at first but will thicken slightly as it simmers and coats the back of a spoon
03 -
  • Zest your lemon before juicing it, much easier to handle when the fruit is still whole
  • Room temperature chicken cooks more evenly than cold straight from the fridge
  • A splash of pasta water works wonders if your sauce breaks and looks separated
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