Spinach Lemon Butter Chicken (Printable)

Tender chicken cutlets pan-seared golden, finished in a silky lemon-butter sauce and served over gently wilted spinach.

# 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 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 Steps:

01 - Pat the 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 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 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.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Perfect for those nights when you want something elegant but are completely exhausted
  • The wilted spinach underneath soaks up all that buttery lemon goodness
02 -
  • Do not overcrowd the pan when searing the chicken or it will steam instead of getting that beautiful golden crust
  • The sauce will continue thickening off the heat, so remove it from the stove while it still looks slightly thinner than you want
  • Fresh lemon is absolutely worth it here because bottled juice lacks that bright, aromatic quality that makes this dish special
03 -
  • Pound the chicken between two sheets of plastic wrap for even thickness without making a mess
  • Room temperature chicken will cook more evenly than cold straight from the fridge
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