Spinach Lemon Butter Chicken

The first time I made this, I was rushing to get dinner on the table before my sister arrived for an unexpected visit. The kitchen filled with that unmistakable scent of garlic hitting warm butter, and suddenly the evening felt intentional instead of frantic. She walked in mid-simmer and said, 'Whatever that is, I need it now.' We ended up eating standing up at the counter, plates forgotten, just dipping forks into the skillet and talking until the sauce was nothing but a few golden streaks on the porcelain.

Last February, during that endless stretch of gray afternoons, this recipe became my go-to comfort food. Something about the bright lemon cutting through the richness felt like sunshine on a plate. My husband started requesting it on Tuesdays, his longest workday, because the cleanup is minimal and the satisfaction is maximal.

Ingredients

• Chicken breasts: Pounding them to even thickness means they cook uniformly and stay tender, a technique I learned after years of uneven results
• Fresh baby spinach: The delicate leaves wilt beautifully without becoming bitter, unlike more mature spinach that can turn swampy
• Unsalted butter: Using unsalted butter lets you control the seasoning perfectly, especially important since lemon naturally amplifies salt perception
• Lemon juice and zest: Both are essential because the zest carries the aromatic oils while the juice provides the bright acid that balances the richness
• Chicken broth: Low-sodium is crucial here because the sauce reduces and concentrates any salt in the liquid
• Garlic: Freshly minced garlic makes a noticeable difference compared to jarred varieties, which can have an off taste

Instructions

Prepare the chicken:

Pat the chicken cutlets completely dry with paper towels, then season both sides generously with salt and pepper. Dredge each piece lightly in flour, shaking off any excess so you just have a thin, even coating.

Sear to golden perfection:

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. 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 loosely with foil.

Build the sauce base:

Lower the heat to medium and add the remaining 2 tablespoons butter to the pan. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the chicken broth, lemon juice, and zest, using your spoon to scrape up all the browned bits from the bottom of the pan.

Simmer and coat:

Stir in the Dijon mustard and capers if using, then let the sauce simmer for 2 to 3 minutes until slightly reduced. Return the chicken to the skillet, turning each piece to coat it in the sauce, and simmer gently for 2 more minutes until everything is heated through.

Wilt the spinach:

While the sauce simmers, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add the minced garlic and cook for 30 seconds, then add the spinach and a pinch of salt. Sauté for 1 to 2 minutes, just until the leaves are wilted but still vibrant green.

Plate and serve:

Arrange the wilted spinach on serving plates, top with the chicken cutlets, and spoon the lemon butter sauce generously over everything. Garnish with chopped fresh parsley and lemon slices if you want to make it extra pretty.

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This recipe has become my standard for dinner guests because it looks impressive but requires so little active cooking time. Last month, my friend who claims she cannot cook anything made it for her family and sent me a photo at midnight saying they were already asking when she would make it again.

Making It Your Own

I have discovered that a splash of heavy cream at the end transforms this into something even more luxurious, though the original version is perfectly satisfying on its own. Sometimes I add artichoke hearts to the spinach, which soak up the sauce beautifully.

Serving Suggestions

Buttered rice is my go-to side because it soaks up every drop of that precious sauce. Mashed potatoes work just as well, and when I am feeling indulgent, I serve it with crusty bread for dunking.

Wine Pairing

A crisp Sauvignon Blanc complements the lemon notes without overpowering the dish. I have also served it with a dry Pinot Grigio when that is what I had on hand, and nobody complained.

• Chill your wine glass beforehand to keep the white wine at the perfect temperature
• Ask your wine store clerk for a recommendation if you are unsure which bottle to choose
• Always taste the wine first to make sure it pairs well with the bright citrus flavors

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This recipe has taught me that elegant food does not require hours of work or complicated techniques. Sometimes the best dinners are just good ingredients treated with respect and a little bit of butter.

Recipe Q&A

→ Can I make this dish dairy-free?

Substitute the butter with olive oil or a dairy-free butter alternative. The sauce will still be flavorful, though slightly less rich. Coconut oil is not recommended as it will overpower the delicate lemon notes.

→ How do I prevent the chicken from drying out?

Pounding the breasts to even thickness ensures uniform cooking. Don't overcook—remove from heat when the internal temperature reaches 165°F. The sauce also helps keep the chicken moist as it rests.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works but requires thorough thawing and draining to remove excess water. Squeeze out as much liquid as possible before sautéing. Fresh spinach yields a better texture and brighter flavor.

→ What can I substitute for capers?

If capers aren't available, chopped green olives provide a similar briny element. Alternatively, omit them entirely—the dish remains delicious with just the lemon, garlic, and butter flavors shining through.

→ How long will leftovers keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth if the sauce has thickened. Avoid microwaving, which may cause the chicken to toughen.

→ Can I prepare components ahead?

Pound and season the chicken up to 24 hours in advance. The lemon butter sauce can be made ahead and reheated gently. However, cook the spinach just before serving for the best texture and color.