Pin It The first time I made this dish, my kitchen filled with the most incredible aroma of garlic and lemon. My roommate wandered in from the living room, nose in the air, asking what restaurant I'd ordered from. When I told her it was chicken in a lemon butter sauce, she looked skeptical. But that first bite of tender chicken with that bright, silky sauce won her over completely. Now it's our go-to when we want something that feels fancy but comes together in under an hour.
Last spring, I made this for my parents when they came over for dinner. My dad, who's usually pretty quiet about food, actually asked for seconds and then wanted to know exactly how I made the sauce. We spent the rest of the evening talking around the table while the plates sat empty. That's when I knew this recipe was a keeper, the kind of food that brings people together.
Ingredients
- 4 boneless skinless chicken breasts: Pounding them to half-inch thickness ensures they cook evenly and stay incredibly tender
- 1/2 teaspoon salt and pepper: Simple seasoning that lets the bright lemon flavor shine through
- 1/2 cup flour or gluten-free blend: Creates a light coating that helps the sauce cling beautifully to the chicken
- 400 g fresh baby spinach: Baby spinach is tender and mild, perfect for quick wilting without any bitterness
- 1 tablespoon olive oil: Just enough to gently cook the spinach while keeping it vibrant green
- 1 clove minced garlic: A subtle aromatic backdrop that complements but never overpowers the dish
- 3 tablespoons unsalted butter: The foundation of that luxurious silky sauce we're all here for
- 2 tablespoons olive oil: Prevents the butter from burning while giving us a perfect golden sear
- 3 cloves minced garlic: More garlic means more depth in that incredible lemon butter sauce
- Juice and zest of 1 large lemon: Both brightness and aromatic citrus oils that make this dish sing
- 150 ml low-sodium chicken broth: Creates body in the sauce without overwhelming the delicate lemon flavor
- 1 teaspoon Dijon mustard: An optional secret ingredient that adds subtle depth and emulsifies the sauce
- 1 tablespoon capers: Little briny pops of flavor that cut through the rich butter perfectly
- Fresh parsley and lemon slices: The finishing touches that make this dish look as good as it tastes
Instructions
- Prep the chicken:
- Pat the chicken completely dry with paper towels, then season both sides generously with salt and pepper. Lightly dredge each piece in flour, shaking off any excess so you get just a delicate coating.
- Sear to golden perfection:
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add chicken in a single layer, cooking 3 to 4 minutes per side until deeply golden and just cooked through. Remove to a plate and tent with foil.
- Build the sauce base:
- Lower heat to medium and add remaining 2 tablespoons butter to the pan. Throw in garlic and sauté for 30 seconds until fragrant but not browned. Pour in chicken broth, lemon juice, and zest, using your wooden spoon to scrape up all those precious browned bits from the bottom.
- Finish the sauce:
- Stir in Dijon mustard and capers if using, then let everything simmer 2 to 3 minutes until slightly reduced. Return chicken to the skillet, turning to coat in the sauce, and simmer gently for 2 more minutes until heated through.
- Wilt the spinach:
- While sauce simmers, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add minced garlic, cook 30 seconds, then add spinach with a pinch of salt. Sauté 1 to 2 minutes just until wilted but still bright green.
- Plate and serve:
- Arrange that beautiful wilted spinach on plates, top with chicken cutlets, and spoon plenty of lemon butter sauce over everything. Garnish generously with chopped parsley and those fresh lemon slices.
Pin It 
This recipe has become my secret weapon for dinner parties. Everyone assumes it took hours to make, but I know the truth. There's something so satisfying about serving food that looks and tastes impressive but came together on a Tuesday night.
Making It Your Own
After making this countless times, I've learned that small adjustments can make it feel new again. Sometimes I'll add a splash of cream to the sauce for extra richness, or use half spinach and half arugula for a peppery kick. The beauty is in the versatility while keeping that classic lemon butter foundation intact.
Side Dish Magic
While the spinach is perfect on its own, I love serving this over creamy mashed potatoes or buttered rice to soak up every drop of that sauce. A crusty baguette for sopping up the plate is never a bad idea either. My friend swears by roasted potatoes on the side for a complete comfort meal.
Wine Pairing Secrets
A crisp Sauvignon Blanc cuts through the butter while complementing the lemon notes beautifully. I've also served it with a dry Pinot Grigio when hosting friends who prefer lighter white wines. The key is something bright and acidic that won't compete with the dish.
- Pour the wine while you cook, the sauce reduction step takes just enough time for a glass
- Keep a second lemon handy in case you want to brighten the sauce right before serving
- Extra sauce can be stored in the fridge for 2 days and reheated gently for leftover chicken
Pin It There's something deeply satisfying about a recipe that delivers such elegance with such simplicity. This chicken has earned its permanent place in my dinner rotation.
Recipe Questions & Answers
- → How do I keep the chicken cutlets moist and tender?
Pound the chicken breasts to even 1/2-inch thickness before cooking to ensure uniform cooking. Don't skip drying them with paper towels—this helps achieve golden browning. Cook over medium-high heat for 3–4 minutes per side just until cooked through, then avoid overcooking when returning to the pan in step 4. Resting the chicken briefly after initial searing also helps retain juices.
- → Can I make this with bone-in chicken thighs instead?
Yes, bone-in thighs work well. Increase the initial searing time to 5–6 minutes per side, then simmer gently in the lemon-butter sauce for an additional 8–10 minutes to ensure they're fully cooked. Thighs are more forgiving and stay moist longer, making them a great option for this dish.
- → What can I substitute for the spinach?
Swiss chard, kale, or arugula are excellent alternatives. Swiss chard and kale may need an extra 1–2 minutes of wilting due to their hearty texture. Arugula is more delicate, so add it just before serving to maintain its peppery bite and slight crunch.
- → How do I make the sauce creamier?
After simmering the broth and lemon juice, stir in 2–3 tablespoons of heavy cream or sour cream before returning the chicken to the pan. This adds richness while maintaining the bright lemon flavor. Adjust seasonings as needed after adding dairy.
- → Is this dish truly gluten-free?
Yes, if you use a certified gluten-free flour blend for dredging. Always verify that your Dijon mustard and chicken broth are gluten-free, as some brands may contain gluten additives. Check all ingredient labels carefully if preparing for someone with celiac disease or severe gluten sensitivity.
- → Can I prepare this ahead of time?
You can pound and season the chicken breasts up to 4 hours ahead, refrigerated. Prepare the spinach and sauce components in advance as well. However, sear the chicken just before serving to maintain its golden crust and tender texture. The wilted spinach and sauce are best prepared close to serving time for optimal flavor and texture.