Spinach Lemon Butter Chicken

The first time I made this, I was rushing to get dinner on the table before guests arrived. The sauce came together so quickly that I actually panicked, thinking I must have missed something. But that first bright, buttery bite convinced me sometimes the most elegant dishes are also the simplest.

My sister-in-law lingered over her plate for ten minutes after we finished eating, just sopping up every drop of sauce with her bread. That is when I knew this recipe was a keeper, the kind people actually remember.

Ingredients

• Chicken breasts: Pounding them to an even thickness ensures they cook quickly and stay tender throughout
• Flour for dredging: Creates a golden crust that helps the sauce cling beautifully to every piece
• Fresh baby spinach: Wilted gently so it keeps its bright color and delicate texture
• Lemon: Both juice and zest bring that essential brightness that cuts through the butter
• Unsalted butter: Building the sauce with butter instead of cream keeps it lighter but still luxurious
• Chicken broth: The base of our pan sauce, adding depth without overpowering the delicate flavors
• Garlic: Three cloves might feel like a lot, but it mellows into something sweet and aromatic in the sauce
• Dijon mustard: Just a teaspoon adds an elusive savory note that makes people ask what is in this
• Capers: Little bursts of briny brightness that make the sauce sing
• Fresh parsley: A final pop of color and freshness that makes everything look finished

Instructions

Prep the chicken:

Pat the chicken dry and season both sides with salt and pepper, then lightly dredge in flour, shaking off any excess.

Sear the chicken:

Heat olive oil and butter in a large skillet over medium-high heat, then cook chicken 3 to 4 minutes per side until golden and cooked through.

Rest the meat:

Transfer chicken to a plate and tent with foil while you make the sauce.

Build the sauce base:

Add remaining butter to the pan, sauté garlic for 30 seconds, then pour in broth, lemon juice, and zest while scraping up browned bits.

Finish the sauce:

Stir in mustard and capers, simmer for 2 to 3 minutes until slightly reduced, then return chicken to coat.

Wilt the spinach:

In a separate skillet, warm olive oil, cook garlic briefly, then add spinach with a pinch of salt until just wilted.

Plate it up:

Arrange spinach on plates, top with chicken, spoon sauce over everything, and garnish with parsley and lemon slices.

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This has become my go-to when I want to impress without spending hours in the kitchen. The way the bright lemon plays with the rich butter just feels special.

Making It Ahead

You can pound and season the chicken up to a day ahead, storing it between sheets of parchment paper. The sauce reheats beautifully over low heat, just add a splash of broth if it seems too thick.

Choosing the Right Pan

A heavy skillet, like cast iron or stainless steel, gives you the best fond for deglazing. Non-stick works too, but you will not get those lovely browned bits that make the sauce so flavorful.

Serving Ideas

Buttered noodles or mashed potatoes soak up the sauce beautifully. Crusty bread is practically essential.

• A crisp white wine like Sauvignon Blanc balances the richness
• Roasted asparagus or green beans would complement nicely
• Keep lemon wedges on hand for anyone who wants extra brightness

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Hope this brightens up your weeknight dinner rotation as much as it has mine.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Boneless skinless chicken thighs work beautifully and stay juicy. Adjust cooking time to 5-6 minutes per side since thighs are thicker than pounded cutlets.

→ What can I substitute for the capers?

If you dislike capers, try chopped green olives, leave them out entirely, or add a splash of white wine for extra depth without the briny flavor.

→ How do I prevent the lemon butter sauce from separating?

Keep the heat at medium or lower once adding the lemon juice, and whisk continuously. If sauce separates, whisk in a teaspoon of cold butter to emulsify it again.

→ Can I make this dairy-free?

Substitute the butter with olive oil or your favorite dairy-free butter alternative. The sauce will still be delicious, though slightly less rich.

→ What sides pair well with this dish?

Buttered rice, roasted potatoes, crusty bread for soaking up sauce, or crusty garlic bread all complement the bright flavors. A crisp green salad adds freshness.

→ 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 to refresh the sauce.