Spinach Lemon Butter Chicken (Printable)

Tender pan-seared chicken cutlets in a silky lemon-butter sauce, served over gently wilted spinach. Quick, elegant, and perfect for any occasion.

# 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 (2.1 oz) 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 3-4 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. Stir in Dijon mustard and capers if using. Simmer 2-3 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 1-2 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.

# Recipe Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant
  • Its elegant enough for guests but simple enough for a random Tuesday
  • The spinach wilts into something silky and perfect without any fuss
02 -
  • Crowding the pan steams the chicken instead of searing it, so work in batches
  • The sauce will continue thickening off the heat, so do not reduce it too far
  • Spinach holds a lot of water, so do not add extra liquid when wilting
03 -
  • Room temperature chicken cooks more evenly than cold from the fridge
  • Zest your lemon before juicing it, it is much easier that way
Return