Spinach Lemon Butter Chicken (Print Version)

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

# Components:

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

# Directions:

01 - Pat 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 from the pan bottom. 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 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 Advice:

01 -
  • It tastes like a restaurant splurge but comes together faster than takeout arrives.
  • The lemon butter sauce is so good you'll want to spoon it over everything on your plate.
  • One skillet for the chicken, one for the spinach, and you're done with minimal cleanup.
  • It looks elegant enough for company but forgiving enough for a Tuesday night.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts overcook while others stay underdone.
  • Let the chicken rest on the plate while you make the sauce, it stays juicy and the pan drippings intensify the flavor.
  • Add the garlic after lowering the heat, high heat burns it instantly and turns it bitter.
  • If the sauce looks thin, let it simmer another minute, it will thicken as it reduces and the butter emulsifies.
03 -
  • Use a meat mallet or the bottom of a heavy skillet to pound the chicken evenly, it makes all the difference.
  • Zest the lemon before juicing it, it's nearly impossible to zest after you've cut it open.
  • Taste the sauce before adding salt, the capers and broth can be salty enough on their own.
  • Let the butter melt completely before adding the garlic so it doesn't seize up or clump.
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