Spinach Lemon Butter Chicken (Printable)

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

# 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 fresh parsley, chopped for garnish
18 - Lemon slices for serving, optional

# How to Make It:

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 to 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 to 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 30 seconds. Add spinach and a pinch of salt; sauté 1 to 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 Tips:

01 -
  • The lemon butter sauce comes together in minutes but tastes like something from a fine dining restaurant
  • You get a complete elegant meal with protein and vegetables all in one dish
  • The recipe is naturally gluten-free when you use the right flour blend
02 -
  • Don't skip pounding the chicken, it's the difference between tough dry meat and tender cutlets that practically melt in your mouth
  • Let the sauce reduce for those full 2 to 3 minutes, otherwise it will be too thin to coat the chicken properly
  • Work in batches if your pan is crowded, or the chicken will steam instead of getting that gorgeous golden crust
03 -
  • Room temperature chicken will cook more evenly, so take it out of the fridge 20 minutes before starting
  • Zest your lemon before juicing it, much easier to handle when the fruit is still firm and intact
  • Have all your ingredients measured and ready before you start cooking, the sauce comes together fast
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