Save The first time I made this on a rainy Tuesday, something magical happened when the lemon hit the butter that gorgeous silky emulsion came together and I knew this wasnt just dinner anymore. My husband actually put his fork down between bites to tell me this tasted like something from that little bistro we visited on our anniversary.
Last spring my sister came over exhausted from a new job, and I whipped this up without really thinking about it. She sat there quiet for the first few minutes until she looked up and said this is exactly what I needed right now. Sometimes food just knows.
Ingredients
- Chicken breasts: Pounding them to even thickness is the game changer that guarantees juicy meat every single time
- Salt and pepper: Dont skimp here since this is your main seasoning before dredging
- Flour: Creates that golden crust and helps thicken the sauce naturally as it cooks
- Fresh baby spinach: Baby spinach is tender and wilts beautifully without any bitter aftertaste
- Olive oil: Use a good quality one here since the flavor shines through
- Garlic: Fresh minced is non negotiable for that aromatic base
- Unsalted butter: Unsalted lets you control the seasoning perfectly
- Lemon: Both juice and zest give layers of bright citrus flavor
- Chicken broth: Low sodium is crucial so the sauce doesnt become overly salty as it reduces
- Dijon mustard: Adds just a hint of depth and helps emulsify the sauce
- Capers: Little bursts of briny brightness that make the dish sing
- Fresh parsley: Brings color and a fresh herbal finish to each plate
Instructions
- Prep the chicken:
- Pat the cutlets completely dry, season generously with salt and pepper, then lightly coat in flour shaking off any excess.
- Sear to golden perfection:
- Heat olive oil and one tablespoon butter in a large skillet over medium high heat, then cook chicken 3 to 4 minutes per side until golden and cooked through.
- Build the base:
- Lower heat to medium, add remaining butter and garlic, sauté for 30 seconds until fragrant but not browned.
- Create the sauce:
- Pour in chicken broth, lemon juice and zest while scraping up browned bits, then stir in Dijon and capers.
- Simmer and thicken:
- Let the sauce bubble gently for 2 to 3 minutes until slightly reduced, then return chicken to coat.
- Wilt the spinach:
- In a separate pan, heat olive oil, cook garlic 30 seconds, add spinach with a pinch of salt and toss until just wilted.
- Plate it up:
- Arrange spinach on each plate, top with chicken and spoon that gorgeous sauce over everything.
Save My mom asked for the recipe after I made it for her birthday dinner last month, and I had to laugh telling her it was the same basic technique she taught me thirty years ago just dressed up a bit.
Making It Your Own
Once you master the sauce technique, you will find yourself craving it over pan seared fish or even roasted vegetables. I have used arugula instead of spinach when thats what I had in the crisper drawer, and the peppery bite was absolutely perfect.
Side Dish Magic
Buttered rice or creamy mashed potatoes soak up that lemon butter sauce like nobody's business. Crusty bread is non negotiable in my house even if we are pretending to be civilized about it.
Wine Pairing Wisdom
A crisp Sauvignon Blanc cuts through the rich butter while echoing the lemon notes beautifully. Chardonnay lovers will also find plenty to love with its creamy complement to the sauce.
- Chill your wine glasses for 10 minutes before serving
- Save a splash of wine to deglaze the pan if you are feeling fancy
- A simple green salad with vinaigrette balances the richness perfectly
Save This recipe has saved more last minute dinner invitations than I can count, and nobody ever needs to know how effortless it really was.
Questions & Answers
- → How do I prevent the chicken from drying out?
Pound the chicken to an even 1/2-inch thickness so it cooks uniformly. Don't skip the paper towel step—dry chicken browns better. Cook over medium-high heat for just 3–4 minutes per side until the internal temperature reaches 165°F. The residual heat will continue cooking the meat slightly after removal.
- → Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess moisture first. Frozen spinach is more densely packed than fresh, so you'll need about 250g frozen (equivalent to 400g fresh). Excess water will dilute flavors, so the wringing step is crucial for best results.
- → What can I substitute for the lemon-butter sauce?
Try a white wine reduction with garlic and thyme, a cream-based sauce with fresh herbs, or a light tomato-garlic sauce. The cooking technique remains the same—deglaze the pan with your liquid of choice and simmer until slightly thickened. Each variation pairs beautifully with spinach.
- → How do I make this dish gluten-free?
Simply use a gluten-free flour blend or cornstarch for dredging the chicken. Both provide excellent browning without affecting flavor. If using Dijon mustard, verify it's gluten-free certified, as some brands may contain trace amounts. All other ingredients are naturally gluten-free.
- → Can I prepare this ahead of time?
You can prep all ingredients an hour before cooking—pound chicken, mince garlic, juice the lemon, and wash spinach. However, cook just before serving for optimal texture and bright lemon flavor. The entire dish cooks quickly, making it ideal for last-minute entertaining.
- → What wine pairs best with this dish?
Sauvignon Blanc is ideal—its crisp acidity complements the bright lemon notes and cuts through the richness of butter. Pinot Grigio or a dry Albariño also work well. If preferring red wine, a light Pinot Noir won't overpower the delicate chicken and silky sauce.