Spinach Lemon Butter Chicken (Printable Version)

Pan-seared chicken cutlets with silky lemon-butter sauce and gently wilted spinach. Fresh, elegant, and 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

# How To Make:

01 - Pat chicken cutlets dry with paper towels. Season both sides generously with salt and pepper. Lightly dredge each piece in flour, shaking off excess flour.
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 brown and cooked through. Remove chicken 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 from the pan bottom. Stir in Dijon mustard and capers if using. Simmer for 2 to 3 minutes until slightly reduced.
04 - Return seared chicken to the skillet, turning to coat evenly in the lemon butter sauce. Simmer gently for 2 minutes until heated through.
05 - While chicken simmers, 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 for 1 to 2 minutes just until wilted. Remove from heat.
06 - Arrange wilted spinach on individual serving plates. Top with chicken cutlets and spoon lemon butter sauce generously over each piece. Garnish with fresh parsley and lemon slices if desired.

# Cooking Tips:

01 -
  • The lemon butter sauce is dangerously good, the kind you'll want to soak up with bread or spoon over rice without shame.
  • It looks elegant enough for company but comes together faster than takeout, no fancy techniques required.
  • The spinach cooks right alongside everything else, so you get your greens without dirtying another pot.
  • It's naturally gluten free if you swap the flour, and the flavors stay just as punchy and satisfying.
02 -
  • Don't skip pounding the chicken thin, thick breasts will dry out on the outside before they cook through.
  • Use a hot pan for the sear but medium heat for the sauce, high heat will make the butter brown too fast and turn bitter.
  • If your sauce looks thin, let it simmer an extra minute, it'll thicken as it reduces and clings to the chicken beautifully.
03 -
  • Let the chicken rest for two minutes after searing, it keeps the juices inside instead of all over your cutting board.
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll thank yourself later.
  • Taste the sauce before you plate, a pinch more salt or an extra squeeze of lemon can take it from good to unforgettable.
  • If you're cooking for a crowd, sear the chicken ahead of time and finish it in the sauce just before serving so everything stays hot and fresh.
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