Save The way my tiny apartment filled with the scent of brown butter and garlic when I first attempted this recipe still makes me smile. I'd invited my new neighbors over for dinner, nerves bubbling more than the sauce in my pan. Something about the combination of bright lemon and rich butter felt sophisticated enough to impress but homey enough to actually make on a Tuesday night.
That dinner party became a monthly tradition, and this chicken became the dish I could fall back on when I wanted to make people feel special without spending hours at the stove. The way the spinach wilts into something tender and sweet beneath the golden cutlets always earns compliments.
Ingredients
- 4 chicken breasts: Pounding them to even thickness ensures they cook at the same speed, which I learned the hard way after serving my sister one dry piece and one raw one
- Salt and pepper: Season generously on both sides before dredging because flour needs flavor too
- 1/2 cup flour: Use gluten-free blend if needed, but do not skip this step as it creates the golden crust that holds the sauce
- 400 g baby spinach: Fresh leaves work best here as frozen can make the dish watery
- 4 tablespoons olive oil: Split between the chicken and spinach for even cooking
- 3 cloves garlic for sauce plus 1 for spinach: Fresh garlic makes all the difference in building those layers of flavor
- 1 large lemon: Both zest and juice create that bright, restaurant quality finish
- 150 ml chicken broth: Low sodium lets you control the seasoning without it becoming too salty
- 1 teaspoon Dijon mustard: This optional addition adds a subtle depth that makes guests ask what your secret is
Instructions
- Prep the chicken:
- Pat each cutlet completely dry with paper towels, season generously with salt and pepper, then lightly coat in flour while shaking off any excess.
- Sear to golden perfection:
- 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 cooked through.
- Build the lemon butter sauce:
- Lower heat to medium, add remaining 2 tablespoons butter and minced garlic for 30 seconds, pour in broth, lemon juice and zest while scraping up browned bits, then stir in mustard and capers.
- Coat and warm through:
- Return chicken to the skillet, turn to coat in sauce, and let simmer gently for 2 minutes until everything is heated through.
- Wilt the spinach:
- Heat 1 tablespoon olive oil in a separate skillet over medium heat, cook minced garlic for 30 seconds, add spinach with a pinch of salt, and sauté just until wilted.
- Plate it up:
- Arrange spinach on plates, top with chicken cutlets, spoon that silky sauce over everything, and finish with parsley and lemon slices.
Save This recipe has become my go to when I need comfort food that still feels elegant enough for company. There is something about balancing rich and bright flavors that turns a simple dinner into a moment worth lingering over.
Making It Your Own
I have learned that swapping spinach for Swiss chard or kale changes the character completely. Chard brings a subtle earthiness while kale adds a slight bitterness that plays nicely against the lemon.
Wine Pairing Magic
A crisp Sauvignon Blanc cuts through the butter and highlights the citrus notes in the sauce. Pinot Grigio works beautifully too if that is what you have on hand.
Side Dish Adventures
Buttered rice soaks up every drop of that precious sauce, though mashed potatoes make it feel even more indulgent on cold nights. Crusty bread for dipping is non negotiable in my house.
- Roasted asparagus would complement this perfectly
- A simple arugula salad with vinaigrette balances the richness
- Garlic roasted potatoes turn this into a complete meal
Save This recipe has traveled with me from that first nervous dinner party to countless weeknight victories, and I hope it finds a permanent place in your kitchen too.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully. Adjust cooking time to 5-6 minutes per side since thighs are thicker than cutlets. The result will be equally juicy and flavorful.
- → How do I prevent the lemon butter sauce from separating?
Keep the heat at medium-low when simmering the sauce. Avoid boiling vigorously, which can cause the butter to separate from the broth. Stir gently and continuously for a smooth, emulsified finish.
- → Can I make this dish ahead of time?
The components can be prepped ahead: pound and season chicken, wash spinach, and mix sauce ingredients. However, cook just before serving for best results, as reheating may overcook the chicken and wilt the spinach further.
- → What can I substitute for capers?
If capers aren't available, chopped green olives provide a similar briny element. Alternatively, omit them entirely—the lemon butter sauce remains delicious with just garlic, mustard, and fresh herbs.
- → Is the flour necessary for dredging?
The flour creates a light crust that helps the sauce adhere to the chicken. For a gluten-free version, use a 1:1 gluten-free flour blend or almond flour. Alternatively, skip dredging and adjust seasonings on the chicken directly.
- → What sides pair well with this dish?
Buttered rice, mashed potatoes, or crusty bread soak up the sauce beautifully. Roasted asparagus, green beans, or a simple arugula salad with vinaigrette complement the lemon flavors. A crisp white wine like Sauvignon Blanc balances the richness.