Spinach Lemon Butter Chicken (Printable Format)

Pan-seared chicken cutlets finished in silky lemon-butter sauce over gently wilted spinach. Fresh and elegant in just 35 minutes.

# What's Needed:

→ 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 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 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 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 for 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 -
  • It tastes expensive but comes together faster than takeout, using ingredients you probably already have.
  • The lemon butter sauce is so good you'll want to spoon it over everything on your plate.
  • It's elegant enough for guests but forgiving enough for a Tuesday night when you're too tired to think.
  • The spinach wilts right into the dish, so you get your greens without any extra fuss.
02 -
  • Don't skip drying the chicken; wet meat won't brown properly and you'll end up steaming it instead of searing.
  • If your sauce breaks or looks greasy, whisk in a teaspoon of cold water off the heat to bring it back together.
  • Watch the garlic closely; it burns fast and turns bitter, ruining the whole sauce.
  • Use a meat thermometer if you're nervous; chicken is done at 165°F and stays juicy if you pull it right at that mark.
03 -
  • Use two skillets at once to save time; while the chicken rests, you can wilt the spinach without rushing.
  • If you love capers, rinse them well and add them right at the end so they stay plump and briny.
  • Always zest your lemon before you juice it; trying to zest a juiced lemon is a special kind of kitchen frustration.
  • Let the chicken rest for a minute after searing so the juices redistribute and every bite stays tender.
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