Spinach Lemon Butter Chicken

The first time I made this dish was on a Tuesday evening when I wanted something that felt special but wouldn't keep me in the kitchen until midnight. My husband walked through the door just as the lemon hit the hot butter, and that bright aroma filled the entire house. He actually stopped in his tracks and asked what restaurant I'd ordered from, which still makes me laugh. Now it's become our go-to when we need a dinner that looks impressive but comes together in the time it takes to set the table.

Last spring, my sister came over exhausted from work, and I made this for her without really thinking about it. She took one bite, put her fork down, and asked me to teach her the recipe right then and there. We spent the next hour in the kitchen while she filmed every step on her phone, laughing when she almost burned the garlic. Now she sends me photos every time she makes it, telling me her kids actually cheer when they smell the lemon butter.

Ingredients

• Chicken breasts: Pounding them to an even thickness is the secret to perfectly cooked meat—no dry edges, no raw centers
• Flour for dredging: This creates the most beautiful golden crust and helps the sauce cling to every bite
• Fresh baby spinach: It wilts down so beautifully and absorbs all those buttery pan juices
• Lemon: Both the juice and zest are non-negotiable here—that double hit of citrus is what makes the sauce sing
• Chicken broth: Use low-sodium so you can control the seasoning perfectly
• Capers: These little salty bursts are optional but they add such a wonderful briny depth

Instructions

Prep the chicken:

Pat those cutlets completely dry with paper towels—wet chicken will steam instead of sear. Season generously with salt and pepper on both sides, then give them a light dusting of flour, shaking off any excess. You want a whisper-thin coating, not a heavy breading.

Sear to golden perfection:

Heat your olive oil and one tablespoon of butter in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer—don't crowd the pan or you'll lose that gorgeous crust. Cook for 3 to 4 minutes per side until deep golden and cooked through. Remove to a plate and tent loosely with foil.

Build the sauce base:

Lower the heat to medium and add the remaining butter to the same skillet. Toss in the garlic and let it sizzle for just 30 seconds—you want it fragrant, not brown or bitter. Pour in the chicken broth, lemon juice, and zest, using your wooden spoon to scrape up all those flavorful browned bits from the bottom.

Finish the sauce:

Stir in the Dijon mustard and capers if you're using them, then let everything simmer for 2 to 3 minutes until slightly reduced. Return the chicken to the pan, turning each piece to coat it in that luscious sauce. Let it simmer gently for 2 more minutes until heated through.

Wilt the spinach:

While the sauce simmers, heat a tablespoon of olive oil in a separate large skillet over medium heat. Add the minced garlic and cook for 30 seconds until it blooms. Toss in the spinach with a pinch of salt and sauté for just 1 to 2 minutes until it's perfectly wilted but still vibrant green.

Plate and serve:

Arrange a bed of spinach on each plate, top with the saucy chicken, and spoon any remaining pan sauce over everything. Scatter with fresh parsley and add a lemon slice if you're feeling fancy.

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This recipe has saved me so many times when friends drop by unexpectedly. I once made it for my neighbor who claimed she hated chicken, and she asked for thirds. There's something about that combination of bright lemon and rich butter that just makes people happy.

Making It Your Own

Sometimes I'll add a splash of heavy cream to the sauce at the very end if I'm feeling indulgent—it transforms into this velvety restaurant-style creation. And when fresh spinach isn't available, arugula works beautifully and adds a lovely peppery bite.

Perfect Sides

Buttered egg noodles are my absolute favorite pairing here because they soak up every drop of that lemon butter sauce. Mashed potatoes or crusty bread work just as well—anything that can serve as a vehicle for more sauce.

Wine Pairing Wisdom

A crisp Sauvignon Blanc cuts through the richness while complementing all those citrus notes beautifully. If you prefer red, a light Pinot Noir won't overpower the delicate flavors.

• Pour yourself a glass while you cook—it makes the whole experience feel more luxurious
• Serve the same wine you cooked with for a beautifully cohesive meal
• A little squeeze of fresh lemon right before serving brightens everything up

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This is the kind of recipe that makes you feel like you really know your way around a kitchen, even on busy weeknights. Enjoy every bright, buttery bite.

Recipe Questions & Answers

→ Can I make the lemon butter sauce ahead of time?

Yes, prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Gently reheat over low heat, adding a splash of chicken broth or water if it has thickened too much. The chicken is best cooked fresh for optimal texture.

→ What can I substitute for capers?

If capers aren't to your taste, try chopped green olives for a similar briny element, or simply omit them. The sauce remains delicious without this optional ingredient. Fresh herbs like tarragon or chives also make lovely additions.

→ How do I prevent the chicken from drying out?

Pounding the chicken to even 1/2-inch thickness ensures quick, uniform cooking. Avoid overcooking—3–4 minutes per side is typically sufficient. Keep cooked chicken tented with foil while finishing the sauce to retain moisture.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works in a pinch. Thaw completely, then squeeze out excess moisture before sautéing. Note that fresh baby spinach offers a more delicate texture and brighter flavor that better complements the elegant lemon-butter sauce.

→ What wines pair well with this dish?

A crisp Sauvignon Blanc highlights the lemony notes beautifully. Pinot Grigio or dry Chenin Blanc also work well. For red wine lovers, a light Pinot Noir complements without overpowering the delicate sauce.

→ Is this suitable for meal prep?

Absolutely. Cooked chicken and sauce keep well for 3–4 days refrigerated. Store components separately and reheat gently, adding a splash of broth to loosen the sauce. Fresh spinach is best sautéed just before serving, but can be prepped and stored dry.