Spinach Lemon Butter Chicken

The way my kitchen fills with that unmistakable lemon-garlic perfume still stops me in my tracks every single time. This recipe came together on a Tuesday when I had nothing in the fridge but chicken and a bag of spinach that was threatening to turn. Now it is the dinner I make when I want something that looks like it took all evening but actually comes together in the time it takes to set the table.

Last spring my neighbor came over unexpectedly while I had chicken simmering in that lemon butter sauce. She stood in my doorway literally inhaling and asked what restaurant I had ordered from. We ended up eating together standing up at the counter because neither of us wanted to wait to sit down properly.

Ingredients

• Chicken breasts: Pounding them to even thickness means they cook uniformly and stay tender instead of drying out at the edges
• Flour for dredging: This creates the golden crust and helps thicken the sauce naturally as it cooks
• Fresh baby spinach: Baby spinach wilts beautifully without becoming bitter or tough like mature leaves can
• Lemon juice and zest: Using both gives you brightness from the juice and aromatic lemon oil from the zest
• Chicken broth: Low-sodium lets you control the salt level while still building depth
• Capers: These little brined buds add pops of salt and umami that make the sauce taste restaurant-quality

Instructions

Prep the chicken:

Pat the chicken completely dry then season generously with salt and pepper. Dredge lightly in flour shaking off any excess so you just get a thin coating.

Sear the cutlets:

Heat olive oil and one tablespoon butter in a large skillet over medium-high heat until the butter foams. Cook chicken 3 to 4 minutes per side until deeply golden. Transfer to a plate and cover loosely with foil.

Build the sauce base:

Add the remaining butter to the pan then toss in the garlic. Let it sizzle for just 30 seconds until fragrant but not brown.

Create the lemon butter sauce:

Pour in chicken broth lemon juice and zest while scraping up all those browned bits from the bottom. Stir in mustard and capers if using then simmer for 2 to 3 minutes until slightly reduced.

Finish the chicken in sauce:

Return chicken to the pan turning each piece to coat in the sauce. Let everything simmer gently for 2 more minutes until the chicken is heated through.

Wilt the spinach:

In a separate skillet heat olive oil over medium heat. Add minced garlic cook for 30 seconds then toss in spinach with a pinch of salt. Sauté just 1 to 2 minutes until barely wilted.

Plate it up:

Arrange a bed of spinach on each plate top with chicken and spoon that gorgeous sauce over everything. Sprinkle with parsley and add lemon slices if you want it to look extra pretty.

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This has become my daughters most requested birthday dinner even though she initially claimed she hated spinach. Something about that sauce just makes everything taste better.

Making It Your Own

Sometimes I swap heavy cream for some of the broth when I want something richer and more indulgent. The sauce becomes velvety and coats the chicken in this incredible way.

What To Serve Alongside

Buttered rice is perfect for soaking up extra sauce though crusty bread might be even better for the full experience. Mashed potatoes work beautifully too if you want something more comforting.

Timing Your Meal

Get your spinach ready right before you finish the sauce so everything comes to the table hot at the same time. The chicken holds its heat well once it is finished in the sauce.

• Set the table before you start cooking
• Warm your plates if possible
• Have wine poured and ready to go

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I hope this becomes one of those recipes you turn to without even thinking about it. Some dishes just feel like home.

Common Questions

→ Can I use chicken thighs instead of breasts?

Boneless chicken thighs work beautifully and may be more forgiving since they're naturally juicy. Adjust cooking time to 5-6 minutes per side over medium heat, ensuring the internal temperature reaches 165°F. Thighs pair especially well with the velvety lemon butter sauce.

→ What can I substitute for capers?

Green olives chopped small provide similar briny notes. For a completely different direction, try chopped sun-dried tomatoes for sweetness and depth. If avoiding strong flavors, simply increase fresh herbs like parsley or add chopped fresh tarragon for an anise-like brightness.

→ How do I prevent the sauce from separating?

Keep the heat at medium or medium-low once adding the liquid ingredients. Avoid boiling vigorously, which can cause the butter to break. If separation occurs, whisk vigorously off the heat or emulsify with a teaspoon of Dijon mustard, which also adds subtle depth to the sauce.

→ Can I make this ahead of time?

The sauce and spinach reheat well, but chicken is best freshly cooked. If meal prepping, store components separately: sauce in one container, spinach in another, and cooked chicken sliced or whole. Reheat gently, adding a splash of broth if the sauce needs thinning, then assemble just before serving.

→ What sides complement this dish?

Buttered noodles or jasmine rice absorb the lemon butter sauce beautifully. Mashed potatoes create creamy comfort, while roasted asparagus or green beans add fresh crispness. Crusty bread is ideal for sopping up extra sauce, and a simple arugula salad with vinaigrette balances the richness.

→ Is the flour necessary for dredging?

Flour helps create a golden crust and thickens the sauce slightly. For gluten-free needs, almond flour or cornstarch work well. If avoiding all coatings, simply season chicken generously and pat dry before searing—the sauce will be slightly thinner but still delicious.