Save The first time I made this dish was on a Tuesday evening when my sister announced she was coming over for dinner unexpectedly. I had chicken in the fridge and a bag of spinach that needed using, plus half a lemon from morning tea. Something about the way the kitchen filled with that bright citrus scent made me pause mid-stir and think, this is what cooking should feel like.
Last spring my friend Sam came over still wearing her work clothes, tired but hungry. I plated this chicken while she watched from the counter, and when she took that first bite, her shoulders actually dropped three inches. Food does that sometimes.
Ingredients
- Chicken breasts: Pounding them to even thickness is the secret to uniform cooking and tenderness
- Salt and pepper: Season generously before dredging for flavor that goes deep
- Flour: Creates that golden crust and helps thicken the pan sauce naturally
- Fresh baby spinach: Baby spinach wilts beautifully without tough stems or bitter aftertaste
- Butter and olive oil: The combination prevents burning while adding richness
- Garlic: Use fresh cloves, minced fine so they melt into the sauce
- Lemon: Both juice and zest give layers of bright acidity
- Chicken broth: Low-sodium lets you control the salt level while building depth
- Dijon mustard: Just a teaspoon adds umami without making it taste mustardy
- Capers: Briny little pops that cut through the buttery sauce
Instructions
- Prep the chicken:
- Pat each cutlet completely dry with paper towels, then season both sides generously with salt and pepper. Dredge lightly in flour, shaking off any excess so you get a thin, even coating that will crisp up beautifully.
- Sear to golden:
- Heat olive oil and one tablespoon butter in a large skillet over medium-high until it shimmers. Add chicken in a single layer, working in batches if your pan is crowded. Cook 3 to 4 minutes per side until deeply golden and cooked through.
- Start the sauce base:
- Remove chicken to a plate and loosely tent with foil. Lower heat to medium and add remaining butter to the pan. Throw in garlic and stir for about 30 seconds until it becomes fragrant but not brown.
- Build the lemon butter sauce:
- Pour in chicken broth, lemon juice, and zest, scraping up all those browned bits from the bottom with a wooden spoon. Stir in Dijon mustard and capers if you are using them, then let everything simmer 2 to 3 minutes until slightly reduced.
- Bring it together:
- Return chicken to the skillet and turn each piece to coat in the sauce. Let it simmer gently for 2 minutes until the chicken is heated through and the sauce has thickened slightly.
- Wilt the spinach:
- In a separate skillet, heat olive oil over medium heat and cook minced garlic for 30 seconds. Add spinach with a pinch of salt and sauté 1 to 2 minutes just until it wilts but still has some body.
- Plate it up:
- Arrange a bed of wilted spinach on each plate, top with chicken cutlets, and spoon that luscious lemon butter sauce over everything. Finish with chopped parsley and lemon slices if you are feeling fancy.
Save This recipe became my go-to when my neighbor had her baby. She called me a month later to say it was the first meal that actually tasted good during those sleep-deprived weeks.
Making It Your Own
Once you have the basic technique down, this dish welcomes all sorts of variations. Sometimes I swap in fresh thyme or rosemary for the parsley, especially in colder months when those woody herbs feel right at home. The sauce also loves a splash of cream if you want something extra indulgent.
Perfect Pairings
Buttered rice or mashed potatoes soak up that sauce like a dream. A crisp white wine cuts through the richness while letting the lemon shine.
Timing Everything
The trickiest part is getting the spinach to finish at the same moment as the sauce. Start wilting the spinach just after you return the chicken to the skillet.
- Set the table while the sauce simmers
- Warm your plates if you are serving a crowd
- Have everything garnished before calling everyone to the table
Save Sometimes the simplest meals are the ones we remember most clearly.
Recipe Questions & Answers
- → How do I prevent the chicken from drying out?
Pound the chicken breasts to an even 1/2-inch thickness to ensure uniform cooking. Don't skip the flour dredge—it creates a protective barrier. Cook over medium-high heat for just 3–4 minutes per side, and avoid overcooking once returned to the sauce.
- → Can I substitute the spinach?
Absolutely. Swiss chard, kale, or even fresh arugula work beautifully. Adjust cooking time slightly if using heartier greens like kale, which may need an extra minute or two to wilt completely.
- → What's the best side dish to serve?
Buttered rice, creamy mashed potatoes, or crusty bread are ideal for soaking up the lemon-butter sauce. A simple green salad also complements the richness of the dish nicely.
- → How can I make the sauce richer?
Stir in a splash of heavy cream or crème fraîche after simmering the sauce for 2–3 minutes. This adds luxurious depth without overpowering the bright lemon flavor.
- → Is this naturally gluten-free?
It can be. Simply substitute the all-purpose flour with a gluten-free flour blend when dredging the chicken. Always verify that your broth and other ingredients are certified gluten-free to avoid cross-contamination.
- → What wine pairs with this dish?
Sauvignon Blanc is an excellent choice, with its crisp acidity complementing the lemony sauce. Pinot Grigio or an unoaked Chardonnay also work well.