Save to Pinterest The smell of lemon and butter hitting a hot pan is one of those scents that makes everyone wander into the kitchen. I was testing this recipe on a Tuesday night when my neighbor knocked to borrow an onion, and she ended up staying for dinner. The bright sauce, the tender chicken, the heap of glossy spinach—it all came together so quickly she thought I'd been cooking for hours. That's the magic of this dish: it tastes like you fussed, but you really didn't.
I made this for my parents on a spring evening when the windows were open and the breeze carried in the scent of cut grass. My mom, who usually critiques my cooking with gentle suggestions, went quiet after the first bite and just nodded. My dad asked for seconds before he'd finished his first serving. That's when I knew this recipe was a keeper—it passed the toughest test I know.
Ingredients
- Boneless, skinless chicken breasts (4, about 150 g each, pounded to 1/2 inch thickness): Pounding them thin ensures they cook fast and stay juicy, plus they soak up the sauce better than thick cuts ever could.
- Salt (1/2 teaspoon for chicken, pinch for spinach): Season confidently; undersalted chicken is a tragedy, and a tiny pinch wakes up the spinach without overpowering it.
- Black pepper (1/2 teaspoon): Freshly cracked pepper adds a gentle heat that plays nicely with the brightness of lemon.
- All purpose flour or gluten free flour blend (1/2 cup, 60 g): A light dredge gives the chicken a golden crust and helps thicken the sauce just a touch.
- Fresh baby spinach (400 g, 14 oz): It wilts down to almost nothing, so don't be alarmed by the mountain in your pan—it's supposed to look like too much at first.
- Olive oil (3 tablespoons total, divided): Use a good one; it carries flavor and keeps everything from sticking without feeling heavy.
- Garlic (4 cloves total, minced): Fresh garlic is non negotiable here—it blooms in the butter and perfumes the whole dish.
- Unsalted butter (3 tablespoons, divided): This is where the silky richness comes from; don't skimp, and use unsalted so you control the seasoning.
- Lemon (1 large, juice and zest): Zest first, then juice—the zest holds all the fragrant oils that make the sauce sing.
- Low sodium chicken broth (150 ml, 2/3 cup): It deglazes the pan and builds the base of the sauce; low sodium lets you season to taste without it turning salty.
- Dijon mustard (1 teaspoon, optional): A small spoonful adds a quiet tang and helps emulsify the sauce into something velvety.
- Capers (1 tablespoon, rinsed and drained, optional): They bring little bursts of briny brightness—I always add them, but they're not essential if you're not a fan.
- Fresh parsley (1 tablespoon, chopped): A handful of green at the end makes everything look alive and tastes fresher than dried ever could.
- Lemon slices (optional, for serving): They're mostly for looks, but squeezing an extra wedge over your plate at the table is never a bad idea.
Instructions
- Prep the chicken:
- Pat each cutlet completely dry with paper towels—moisture is the enemy of a good sear. Season both sides with salt and pepper, then dredge lightly in flour, shaking off any excess so you get a thin, even coat.
- Sear the chicken:
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium high heat until shimmering. Lay the chicken in a single layer, working in batches if your pan is crowded, and cook 3 to 4 minutes per side until golden and just cooked through, then transfer to a plate and tent loosely with foil.
- Build the lemon butter sauce:
- Lower the heat to medium and add the remaining 2 tablespoons butter to the same skillet. Toss in the minced garlic and sauté for 30 seconds until fragrant, then pour in the chicken broth, lemon juice, and zest, scraping up all those beautiful browned bits from the bottom—that's where the flavor lives.
- Finish the sauce:
- Stir in the Dijon mustard and capers if you're using them, and let the sauce simmer 2 to 3 minutes until it reduces slightly and thickens just enough to coat the back of a spoon. Return the chicken to the skillet, turning each piece to coat, and simmer gently for 2 minutes until everything is heated through and glossy.
- Wilt the spinach:
- While the chicken simmers, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add the minced garlic and cook 30 seconds, then pile in the spinach with a pinch of salt and sauté 1 to 2 minutes, stirring often, just until wilted and tender.
- Plate and serve:
- Arrange the wilted spinach on each plate, lay a chicken cutlet on top, and spoon the lemon butter sauce generously over everything. Finish with a sprinkle of fresh parsley and a lemon slice on the side if you like.
Save to Pinterest I served this at a small dinner party last fall, and one of my friends—who claims she doesn't cook—asked if she could take a photo of her plate to remember it. A week later, she texted me a picture of her own attempt, proud and a little surprised at how well it turned out. That's the thing about this recipe: it makes everyone feel like a better cook than they thought they were.
Making It Your Own
You can swap the spinach for Swiss chard or kale if that's what you have—just give tougher greens an extra minute to soften. A splash of cream stirred into the sauce at the end makes it even more luxurious, and if you're feeling fancy, a few shavings of Parmesan over the top never hurt anyone. I've also made this with bone in thighs when I had extra time; just adjust the cooking time and the sauce clings to them beautifully.
Pairing and Serving Suggestions
This dish begs for something to soak up the sauce—buttered rice, creamy mashed potatoes, or a hunk of crusty bread all work perfectly. I like to serve it with a crisp Sauvignon Blanc or a light Pinot Grigio; the acidity echoes the lemon and cuts through the richness of the butter. If wine isn't your thing, sparkling water with a twist of lemon feels just as celebratory.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight. Reheat gently in a covered skillet over low heat with a splash of broth to loosen the sauce, or microwave in short bursts, stirring in between. The spinach might lose some of its vibrant color, but the taste stays just as good.
- Store the chicken and spinach together so the spinach soaks up extra sauce.
- If the sauce separates, a quick whisk over low heat brings it back together.
- Freeze individual portions for up to two months; thaw overnight in the fridge before reheating.
Save to Pinterest This is the kind of recipe that makes weeknights feel a little less ordinary and dinner guests think you've been hiding your skills. I hope it becomes one of those dishes you reach for again and again, the way I do.
Your Questions Answered
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully. Adjust cooking time to 5-6 minutes per side, as they're thicker. The meat stays juicy and pairs beautifully with the lemon sauce.
- → How do I prevent the chicken from drying out?
Pound the breasts to even thickness for uniform cooking. Don't skip the flour dredge, which helps seal in moisture. Remove from heat as soon as cooked through—internal temperature should reach 165°F.
- → What if I don't have fresh spinach?
Frozen spinach works fine—thaw and squeeze out excess moisture before cooking. You can also substitute Swiss chard, kale, or arugula for different flavor profiles.
- → Can I make the sauce ahead of time?
The sauce is best made fresh, but you can prepare all ingredients in advance. Cook the sauce just before serving to preserve the bright lemon flavor and silky texture.
- → What are good side dish pairings?
Buttered rice, creamy mashed potatoes, and crusty bread are excellent choices. The lemon sauce complements these starches perfectly. A crisp Sauvignon Blanc or light white wine pairs beautifully.
- → How do I make this sauce creamier?
Stir in a splash of heavy cream or crème fraîche at the end of cooking. This adds richness while maintaining the bright lemon notes. Add just before returning the chicken to the pan.