Save to Pinterest I stumbled onto this combination one Tuesday evening when I had chicken thawing and a bag of spinach that needed using, plus half a lemon rolling around in the crisper drawer. Something about the way the bright lemon cuts through the butter while the spinach soaks up all those pan juices just clicked. Now it's become my go-to when I want dinner to feel special without actually being difficult.
Last spring my neighbor came over for what was supposed to be a quick catch-up dinner, and she ended up asking for the recipe before she'd even finished her first bite. There's something about that combination of tender chicken and vibrant lemon that makes people lean in a little closer when they eat.
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Ingredients
- Chicken breasts: Pounding them to even thickness ensures they cook at the same speed so you don't end up with dry edges and raw centers
- Flour: A light dusting creates that golden crust and helps the sauce cling to every bite
- Fresh spinach: Baby spinach wilts quickly and stays tender, avoiding any tough or bitter stems
- Butter: Using unsalted lets you control the seasoning perfectly
- Lemon: Both juice and zest bring different layers of brightness to the sauce
- Chicken broth: Low-sodium keeps you in charge of the salt level
- Garlic: Fresh minced garlic melts into the sauce better than powder ever could
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Instructions
- Prep the chicken:
- Pat each cutlet completely dry with paper towels, then season both sides generously with salt and pepper. Dredge lightly in flour, shaking off any excess—you want just a thin coating, not a batter.
- Sear the chicken:
- Heat olive oil and one tablespoon butter in a large skillet over medium-high until it shimmers. Add chicken in a single layer and cook 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
- Build the sauce:
- Lower heat to medium and add remaining butter to the pan. Sauté garlic for 30 seconds until fragrant, then pour in broth, lemon juice, and zest. Scrape up any browned bits from the bottom and stir in mustard and capers if using. Simmer 2 to 3 minutes until slightly reduced.
- Combine and finish:
- Return chicken to the skillet, turning each piece to coat in sauce. Simmer gently for 2 minutes until heated through.
- Wilt the spinach:
- While sauce simmers, heat olive oil in a separate skillet over medium heat. Cook garlic 30 seconds, add spinach with a pinch of salt, and toss 1 to 2 minutes just until wilted.
- Plate it up:
- Arrange spinach on each plate, top with chicken, and spoon that buttery lemon sauce over everything. Finish with parsley and lemon slices if you're feeling fancy.
Save to Pinterest This recipe has saved me more times than I can count when friends message last-minute about coming over for dinner. It looks impressive on the plate but honestly comes together faster than I can set the table.
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Making It Your Own
Sometimes I add a splash of cream at the very end if I want something richer, or swap in white wine for half the broth when I've already opened a bottle. The capers are optional but they add these little bursts of briny brightness that make everything pop.
Side Dish Magic
Buttered rice is classic for soaking up extra sauce, but roasted potatoes work beautifully too. On busy nights I've even served it over quick-cooking couscous when I need something on the table fast.
Worth Remembering
This sauce reheats beautifully if you want to make the chicken ahead and gently warm it together later. The flavors actually meld together even more after a night in the fridge, making it excellent for leftovers.
- Swiss chard or kale work as substitutes if that's what you have on hand
- Crusty bread is basically mandatory for sopping up any remaining sauce
- A crisp white wine like Sauvignon Blanc balances the lemon perfectly
Save to Pinterest Hope this finds its way into your regular rotation too. Sometimes the simplest recipes are the ones we keep coming back to.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Pound the chicken breasts to an even 1/2-inch thickness before cooking. This ensures uniform cooking and tender results. Don't overcook—remove from heat once the internal temperature reaches 165°F (74°C).
- → Can I make this ahead of time?
You can prepare the spinach and sauce components ahead, but sear the chicken just before serving for optimal texture. Reheat gently in the lemon-butter sauce to maintain tenderness.
- → What's the best way to wilt the spinach?
Use fresh baby spinach and sauté it in a separate skillet with garlic and olive oil for just 1-2 minutes over medium heat. Fresh spinach reduces dramatically, so don't worry about the initial volume. Season lightly as it cooks.
- → Can I substitute the spinach?
Yes, Swiss chard, kale, or arugula work well. Adjust cooking time slightly depending on the green's texture—heartier greens like kale may need an extra minute or two to soften.
- → How can I enhance the lemon-butter sauce?
Add a splash of heavy cream for richness, or stir in fresh herbs like thyme or dill. Capers and Dijon mustard add depth. A pinch of red pepper flakes brings subtle heat that complements the brightness.
- → What wine pairs with this dish?
Sauvignon Blanc is ideal due to its crisp acidity and citrus notes that echo the lemon sauce. Pinot Grigio or a light Chardonnay also complement the dish beautifully.
