Pan-seared chicken with lemon butter sauce and wilted spinach creates a fresh, easy, and elegant main dish.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each), pounded to 1/2-inch thickness
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 1/2 cup all-purpose flour or gluten-free flour blend for dredging
→ Spinach
05 - 14 oz fresh baby spinach
06 - 1 tablespoon olive oil
07 - 1 clove garlic, minced
08 - Pinch of salt
→ Lemon Butter Sauce
09 - 3 tablespoons unsalted butter, divided
10 - 2 tablespoons olive oil
11 - 3 cloves garlic, minced
12 - Juice and zest of 1 large lemon
13 - 2/3 cup low-sodium chicken broth
14 - 1 teaspoon Dijon mustard (optional)
15 - 1 tablespoon capers, rinsed and drained (optional)
16 - Salt and freshly ground black pepper, to taste
17 - 1 tablespoon fresh parsley, chopped (for garnish)
18 - Lemon slices for serving (optional)
# Directions:
01 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper. Lightly dredge each piece in flour, shaking off excess.
02 - Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes per side until golden and just cooked through. Remove chicken to a plate and tent loosely with foil to keep warm.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, lemon juice, and zest, scraping up browned bits. Stir in Dijon mustard and capers if using. Simmer gently for 2 to 3 minutes until slightly reduced.
04 - Return chicken to the skillet, turning to coat evenly with the lemon butter sauce. Simmer gently for 2 minutes until heated through.
05 - In a separate large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 30 seconds. Add fresh spinach and a pinch of salt; sauté for 1 to 2 minutes until just wilted. Remove from heat.
06 - Arrange wilted spinach on plates. Top with chicken cutlets and spoon lemon butter sauce over. Garnish with fresh parsley and optional lemon slices.
