Save It The first time I made this, I was rushing to get dinner on the table before friends arrived. Something about the way lemon cuts through rich butter still reminds me of that slightly frantic but wonderful evening. This dish has become my go-to when I want something that looks impressive but comes together faster than delivery would take.
Last summer my sister-in-law took one bite and immediately asked for the recipe. I love watching peoples faces when they taste that bright lemon butter sauce for the first time. Its become the meal I make when someone needs a little pick-me-up.
Ingredients
- Chicken breasts: Pounding them to even thickness means they cook evenly and stay tender
- Fresh baby spinach: Wilts quickly and adds a beautiful bed of green under the chicken
- Lemon: Both juice and zest matter here for that bright, fresh finish
- Butter: Use unsalted so you can control the seasoning
- Garlic: Freshly minced cloves make all the difference in the sauce
Instructions
- Prep the chicken:
- Pat the cutlets completely dry with paper towels. Season both sides generously 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 until bubbling. Add chicken in a single layer and cook 3-4 minutes per side until golden and cooked through.
- Build the sauce:
- Lower heat to medium and add remaining butter. Sauté garlic 30 seconds until fragrant, then pour in broth, lemon juice, and zest while scraping up browned bits.
- Finish the sauce:
- Stir in Dijon mustard and capers if using. Simmer 2-3 minutes until slightly reduced, then return chicken to coat in sauce.
- Wilt the spinach:
- While sauce simmers, heat olive oil in a separate pan. Cook garlic 30 seconds, add spinach with a pinch of salt, and sauté 1-2 minutes just until wilted.
- Plate it up:
- Arrange spinach on plates, top with chicken, and spoon that beautiful lemon butter sauce over everything. Garnish with parsley.
Save It My daughter now requests this for her birthday dinner every year. Theres something about how the sauce clings to the spinach that makes even vegetable skeptics reach for seconds.
Making It Ahead
You can pound and season the chicken up to a day in advance. Keep it wrapped tight in the refrigerator. The sauce actually tastes better made a few hours ahead, giving the flavors time to meld together.
Serving Suggestions
Buttered rice soaks up that incredible sauce. Crusty bread works too, or keep it light with just the spinach bed. I love serving with crisp white wine, something acidic to complement the lemon.
Scaling For A Crowd
Double the recipe easily but use two skillets for the chicken. The sauce can be doubled in one larger pan, just give it extra time to reduce properly.
- Set up a dredging station to make the flour step go faster
- Warm your serving plates so everything stays hot
- Have the lemon squeezed and garlic minced before you start cooking
Save It This is the kind of meal that makes weeknight cooking feel like a small occasion. Hope it finds its way into your regular rotation too.
Recipe FAQs
- → How do I keep chicken cutlets tender?
Pound the chicken breasts evenly to 1/2-inch thickness and avoid overcooking; cooking 3–4 minutes per side until just golden helps retain juiciness.
- → What’s the best way to wilt spinach without losing nutrients?
Sauté minced garlic in olive oil briefly, then add spinach and cook just 1–2 minutes until wilted but still vibrant green to preserve flavor and nutrition.
- → Can I replace the chicken broth in the sauce?
Yes, vegetable broth or a light fish stock can be used to maintain flavor while accommodating dietary preferences.
- → How does adding capers affect the sauce?
Capers introduce a briny tang that balances the richness of butter and the brightness of lemon, enhancing complexity.
- → What are good side dishes to serve with this meal?
Buttered rice, mashed potatoes, or crusty bread pair beautifully, soaking up the lemon butter sauce for a complete meal.
- → Can I prepare this dish gluten-free?
Yes, using a gluten-free flour blend for dredging maintains texture while keeping the dish gluten-free.