Pin The smell of garlic hitting hot butter is what pulls my husband into the kitchen every time I make this dish. I stumbled onto this recipe on a Wednesday night when I had chicken thawed and a bag of spinach about to turn, and no plan whatsoever. What came together in that half hour felt like something I'd order at a bistro, not something I'd pulled off in sweatpants. Now it's our go-to when we want to feel a little fancy without the fuss.
I made this for my in-laws the first time they visited after we moved, and my mother-in-law asked for the recipe before dessert even hit the table. She kept saying it reminded her of something she'd had in Florence, which I know wasn't true, but I didn't argue. There's something about the brightness of lemon and the way the butter coats everything that makes people reminisce, even if the memory is invented.
Ingredients
- Boneless, skinless chicken breasts: Pound them to half an inch so they cook fast and stay juicy, no dry rubber here.
- Salt and black pepper: Season generously because bland chicken is a tragedy no sauce can fully fix.
- All-purpose flour or gluten-free blend: A light dredge gives the chicken a golden crust and helps the sauce cling beautifully.
- Fresh baby spinach: Wilts down to almost nothing, so don't be scared of that big pile in the pan.
- Olive oil: Use a decent one since it's in both the chicken sear and the spinach, flavor matters here.
- Garlic: Minced fresh, never jarred, it makes all the difference in both the spinach and the sauce.
- Unsalted butter: The backbone of the sauce, divided so you get richness in every layer of cooking.
- Lemon juice and zest: Freshly squeezed is non-negotiable, bottled lemon juice tastes like regret.
- Low-sodium chicken broth: Lets you control the salt and keeps the sauce from turning into a salty puddle.
- Dijon mustard: Optional but it adds a subtle tang that makes the sauce more complex and grown-up.
- Capers: Little bursts of briny brightness, I never skip them even though the recipe says optional.
- Fresh parsley: Chopped and sprinkled at the end for color and a hint of freshness that ties everything together.
Instructions
- Prep the Chicken:
- Pat those cutlets bone dry with paper towels, then season both sides with salt and pepper. Dredge lightly in flour and shake off the excess so you get a thin, even coating that will crisp up beautifully.
- Sear the Chicken:
- Heat olive oil and butter in a large skillet over medium-high until shimmering, then lay the chicken in without crowding. Cook three to four minutes per side until golden and just cooked through, then remove to a plate and tent loosely with foil.
- Build the Lemon Butter Sauce:
- Lower the heat to medium and add remaining butter to the same skillet. Toss in garlic and sauté thirty seconds until fragrant, then pour in broth, lemon juice, and zest, scraping up all those tasty browned bits. Stir in Dijon and capers if using, then simmer two to three minutes until the sauce thickens slightly.
- Finish the Chicken:
- Return chicken to the skillet and turn to coat in that glossy sauce. Let it simmer gently for two minutes so the flavors meld and the chicken heats through without drying out.
- Wilt the Spinach:
- While the chicken simmers, heat olive oil in a separate skillet over medium heat. Add garlic for thirty seconds, then pile in the spinach with a pinch of salt and sauté one to two minutes just until wilted.
- Plate and Serve:
- Arrange the wilted spinach on plates, top with chicken cutlets, and spoon that beautiful lemon butter sauce all over. Garnish with parsley and lemon slices if you want it to look as good as it tastes.
Pin The first time I plated this, my daughter looked at the spinach like I'd put grass on her plate. Then she tasted a forkful with the lemony sauce soaked in and asked for seconds. That moment taught me that presentation and a good sauce can turn skeptics into believers, even picky seven-year-olds.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days. The chicken and spinach hold up well, though the spinach will release a little water. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, or microwave in thirty-second bursts until warmed through. Don't overcook or the chicken will turn tough.
What to Serve Alongside
This pairs beautifully with buttery rice, creamy mashed potatoes, or a crusty baguette for sopping up every drop of sauce. I've also served it over angel hair pasta tossed lightly in olive oil, and it felt like a different meal entirely. A crisp green salad or roasted asparagus on the side keeps it light and fresh.
Swaps and Variations
If you want extra richness, swirl a splash of heavy cream into the sauce at the end. Swap spinach for Swiss chard or kale if that's what you have, just give heartier greens an extra minute to wilt. You can also use chicken thighs instead of breasts for a richer, juicier bite, just adjust the cooking time slightly.
- Add a pinch of red pepper flakes to the sauce if you like a little heat.
- Try swapping capers for chopped green olives for a different briny note.
- Garnish with toasted pine nuts or slivered almonds for a nutty crunch.
Pin This dish has become one of those recipes I make when I want to remind myself that cooking doesn't have to be complicated to feel special. It's proof that butter, lemon, and a hot pan can turn a regular Tuesday into something worth sitting down for.
Recipe Questions
- → How do I keep the chicken moist and tender?
Pound the chicken breasts to even thickness before cooking, ensuring uniform cooking. Don't skip patting them dry—this helps achieve a golden crust. Cook over medium-high heat for just 3–4 minutes per side until golden; overcooking dries out the meat. The lemon-butter sauce adds moisture when you return the chicken to finish cooking.
- → Can I substitute the spinach?
Yes, spinach swaps well with Swiss chard, kale, or arugula. Chard and kale may need slightly longer cooking (2–3 minutes) due to their tougher texture. Arugula wilts quickly, so add it just before serving to maintain its peppery bite. All pair beautifully with the bright lemon sauce.
- → What's the best way to make a silky sauce?
The key is emulsifying butter and lemon juice over gentle heat. After sautéing garlic, add broth and lemon juice, scraping up fond for deep flavor. Simmer briefly—2–3 minutes—to reduce slightly, then add butter off-heat or over very low heat, stirring gently. This prevents the sauce from breaking and keeps it creamy and luxurious.
- → How do I make this dish gluten-free?
Simply swap all-purpose flour for a gluten-free flour blend when dredging the chicken. The sauce is naturally gluten-free. Verify that your Dijon mustard and chicken broth are certified gluten-free, as some brands may contain hidden gluten. Everything else—butter, lemon, spinach, and capers—is naturally gluten-free.
- → What wine pairs with this meal?
Sauvignon Blanc is the perfect pairing, echoing the fresh, bright lemon notes in the sauce. Pinot Grigio or Vermentino also work beautifully. For a richer option, a light Chardonnay complements the buttery sauce. Avoid heavy reds that would overpower the delicate, lemony flavors.
- → Can I prepare this ahead of time?
Prepare components separately: pound and season chicken up to 4 hours ahead, store in the refrigerator. Wash and spin dry spinach earlier in the day. Make the sauce just before serving for best flavor and texture. Cook the chicken fresh when ready to eat for optimal tenderness and a proper golden crust.