Spinach Lemon Butter Chicken (Printable Version)

Pan-seared chicken cutlets with silky lemon-butter sauce and gently wilted spinach. Ready in 35 minutes.

# What You 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

# Step-by-Step:

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 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 fresh parsley and lemon slices.

# Expert Advice:

01 -
  • The lemon butter sauce comes together in minutes but tastes like you spent all day reducing it
  • Everything cooks in one pan plus a quick side skillet, so cleanup is surprisingly minimal
  • The bright, fresh flavors make even a random Tuesday dinner feel intentional and cared for
02 -
  • Crowding the pan steams the chicken instead of searing it, so work in batches if your skillet is not large enough
  • The sauce will look thin at first but thickens as it simmers, so do not be tempted to add extra flour or reduce too aggressively
  • Spinach releases water as it wilts, so cook it just until it collapses to avoid a watery, sad situation
03 -
  • Use a microplane for the lemon zest to avoid getting bitter white pith in your sauce
  • Let the chicken rest tented with foil for at least 5 minutes before serving to keep it juicy
Go Back