Pin this The first time I made this dish, my kitchen filled with the most incredible aroma of garlic and lemon hitting warm butter. My roommate wandered in from her room, pulled in by the smell, and hovered around the stove until dinner was ready. Now it is the recipe I turn to when I need something that feels special but comes together in under forty minutes.
Last spring my sister came over exhausted from a brutal week at work, and I put this together while she sat at my counter complaining about everything. By the time we sat down to eat, she had forgotten what she was upset about. That is the kind of dinner this is.
Ingredients
- 4 boneless, skinless chicken breasts: Pounding them to even thickness means they cook evenly and stay incredibly juicy
- 1/2 teaspoon each salt and black pepper: Simple seasoning that makes a huge difference in the final dish
- 1/2 cup flour or gluten-free blend: Creates that golden crust that holds onto the buttery sauce so well
- 400 g fresh baby spinach: Baby spinach is tender enough to wilt quickly without becoming slimy
- 1 tablespoon olive oil plus 2 more tablespoons: You need separate fat for the spinach to keep the flavors clean
- 4 cloves garlic, divided: Garlic makes two appearances here and both are absolutely essential
- 3 tablespoons unsalted butter: Using unsalted butter lets you control the seasoning perfectly
- Juice and zest of 1 large lemon: Both the bright juice and fragrant zest bring different lemon qualities
- 150 ml low-sodium chicken broth: Low-sodium is crucial because the sauce reduces and concentrates
- 1 teaspoon Dijon mustard and 1 tablespoon capers: These are optional but they add so much depth and little pops of briny flavor
- Fresh parsley and lemon slices: The garnish that makes it look like you tried much harder than you did
Instructions
- Prep the chicken:
- Pat the chicken dry with paper towels, season both sides generously with salt and pepper, then lightly dredge each piece in flour. Shake off any excess flour so you get a thin, even coating rather than a thick breading.
- Sear the chicken:
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until it shimmers. Add the chicken in a single layer and cook 3 to 4 minutes per side until deep golden and just cooked through. Remove to a plate and tent with foil.
- Build the sauce base:
- Lower the heat to medium and add the remaining 2 tablespoons butter to the pan. Throw in the minced garlic and sauté for about 30 seconds until it becomes fragrant but do not let it brown or it will turn bitter.
- Create the lemon butter sauce:
- Pour in the chicken broth, lemon juice, and zest, using your spoon to scrape up all the browned bits from the bottom of the pan. Stir in the Dijon mustard and capers if using, then simmer for 2 to 3 minutes until the sauce has slightly reduced and thickened.
- Reunite chicken and sauce:
- Return the chicken to the skillet, turning each piece to coat it in the sauce. Let everything simmer gently for 2 more minutes until the chicken is heated through and has absorbed some of that glorious sauce.
- Wilt the spinach:
- While the sauce simmers, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add the minced garlic and cook for 30 seconds, then toss in the spinach with a pinch of salt. Sauté for 1 to 2 minutes just until it collapses into bright green, silky ribbons.
- Plate it up:
- Arrange a bed of wilted spinach on each plate, top with the chicken cutlets, and spoon that lemon butter sauce over everything. Finish with fresh parsley and lemon slices if you want it to look extra pretty.
Pin this This recipe became my go-to dinner party dish after the night my friend Sarah showed up with two extra people and I had to stretch everything. The sauce is generous enough that I could add more chicken, and nobody noticed the difference. That is when I knew this one was a keeper.
Making It Your Own
A splash of heavy cream at the end transforms this into something incredibly decadent and rich. I have also swapped the spinach for Swiss chard when that was what I had in the fridge, and the slight bitterness actually works beautifully with the bright lemon sauce. Kale takes longer but adds a nice earthy contrast if you are willing to give it extra time.
What To Serve With It
Buttered rice is my favorite because it soaks up every drop of that lemon butter sauce. Mashed potatoes feel more indulgent while crusty bread is perfect if you want to skip the spinach and just dip bread into the sauce instead. Sometimes I serve roasted asparagus on the side when I want another green vegetable besides the spinach.
Wine And Timing
A crisp Sauvignon Blanc cuts through the butter and plays nicely with the lemon notes. You can prep everything in advance and keep the components separate, then just reheat the sauce and wilt the spinach right before serving. The whole dish comes together so fast that it hardly needs advance prep anyway.
- Have all your ingredients measured and ready before you start cooking
- Warm your plates in the oven so everything stays hot longer
- The sauce is even better the next day if you have leftovers
Pin this This is one of those recipes that makes you feel like you really know your way around a kitchen, even on a Tuesday night after work.
Recipe Questions
- → How do I keep the chicken cutlets tender?
Pound the chicken breasts to an even 1/2-inch thickness before cooking. This ensures uniform cooking and prevents dry spots. Avoid overcooking by checking for an internal temperature of 165°F (74°C) and removing from heat as soon as the chicken is cooked through.
- → Can I make this without the lemon butter sauce?
The lemon-butter sauce is central to this dish's flavor profile, but you can simplify by reducing it to just lemon juice, butter, and garlic. For a cream-based alternative, whisk in a splash of heavy cream or sour cream after deglazing the pan.
- → What should I serve alongside this dish?
Buttered rice, creamy mashed potatoes, or crusty bread work beautifully to soak up the lemon-butter sauce. A side salad adds freshness, or roasted vegetables like asparagus and carrots complement the meal well.
- → Is this gluten-free?
Yes, simply substitute the all-purpose flour with a certified gluten-free flour blend for dredging. The remaining ingredients are naturally gluten-free, making this an excellent option for gluten-sensitive diners.
- → Can I prepare this in advance?
Cook the spinach up to 2 hours ahead and reheat gently. The chicken cutlets are best served immediately after cooking, but the sauce can be made ahead and reheated. Combine components just before plating for optimal freshness and texture.
- → What wine pairs with this meal?
Sauvignon Blanc is ideal for its crisp, citrus notes that complement the lemon-butter sauce. Pinot Grigio or Vermentino are excellent alternatives that won't overpower the delicate chicken and bright lemon flavors.