Spinach Lemon Butter Chicken

Experience an elegant, restaurant-quality meal in the comfort of your own home with this Spinach Lemon Butter Chicken. Featuring tender chicken cutlets pan-seared to golden perfection and finished in a luxurious, silky citrus sauce, this dish is both light and deeply satisfying. Served over a vibrant bed of gently wilted spinach, it offers a sophisticated balance of flavors that makes it ideal for a quick weeknight dinner or an impressive main course for entertaining guests.

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The secret to this dish lies in the simple technique of dredging the chicken, which creates a delicate crust to hold onto the bright, buttery sauce. By deglazing the pan with chicken broth and lemon, you capture all the savory bits from the searing process, ensuring every bite is infused with flavor.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts (about 150 g each), pounded to 1/2-inch thickness; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup (60 g) all-purpose flour or gluten-free flour blend.
• Spinach: 400 g (14 oz) fresh baby spinach; 1 tablespoon olive oil; 1 clove garlic, minced; pinch of salt.
• Lemon Butter Sauce: 3 tablespoons unsalted butter, divided; 2 tablespoons olive oil; 3 cloves garlic, minced; juice and zest of 1 large lemon; 150 ml (2/3 cup) low-sodium chicken broth; 1 teaspoon Dijon mustard (optional); 1 tablespoon capers, rinsed and drained (optional); salt and freshly ground black pepper; 1 tablespoon chopped fresh parsley; lemon slices.

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Instructions

Step 1

Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Lightly dredge each piece in flour, shaking off excess.

Step 2

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if necessary). Cook 3–4 minutes per side until golden and just cooked through. Remove to a plate and tent loosely with foil.

Step 3

Lower heat to medium. Add remaining 2 tablespoons butter to the pan. Add 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 2–3 minutes until slightly reduced.

Step 4

Return chicken to the skillet, turning to coat in the sauce. Simmer gently 2 minutes until heated through.

Step 5

Meanwhile, heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add minced garlic and cook 30 seconds. Add spinach and a pinch of salt; sauté 1–2 minutes just until wilted. Remove from heat.

Step 6

To serve, arrange wilted spinach on plates. Top with chicken cutlets and spoon lemon butter sauce over. Garnish with parsley and lemon slices.

Zusatztipps für die Zubereitung

To ensure the chicken stays juicy, avoid overcooking it in the first step; it will continue to heat through when you return it to the sauce later. Pounding the breasts to an even 1/2-inch thickness is crucial for uniform cooking. If the sauce reduces too quickly, add an extra splash of chicken broth to maintain that silky consistency.

Varianten und Anpassungen

For a richer, creamier version of the sauce, swirl in a splash of heavy cream during the final simmer. If you prefer different greens, you can swap the baby spinach for Swiss chard or kale. To make this dish strictly dairy-free, use a high-quality plant-based butter substitute.

Serviervorschläge

This vibrant chicken dish pairs beautifully with a side of buttered rice, garlic mashed potatoes, or even a piece of crusty bread to soak up the extra lemon butter sauce. For a wine pairing, a chilled glass of Sauvignon Blanc complements the citrus notes perfectly.

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With its bright colors and sophisticated flavor profile, this Spinach Lemon Butter Chicken is a wholesome meal that brings a touch of elegance to any table. Enjoy the perfect harmony of zesty lemon, savory garlic, and tender greens in every bite!

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Recipe FAQs

→ How do I keep the chicken cutlets moist and tender?

Pound the chicken breasts to an even 1/2-inch thickness before cooking to ensure uniform cooking. Don't skip patting them dry before dredging—this helps achieve a golden crust while keeping the interior tender. Avoid overcooking by removing cutlets from heat as soon as they're cooked through, about 3-4 minutes per side.

→ Can I make the lemon-butter sauce ahead of time?

The sauce is best made fresh, but you can prepare components in advance. Juice and zest the lemon ahead, and mince your garlic beforehand. The sauce itself only takes a few minutes to come together in the pan after the chicken is cooked.

→ What's the best way to wilt spinach without making it mushy?

Heat the skillet with olive oil and garlic first, then add the spinach and cook only 1-2 minutes, stirring occasionally. Baby spinach requires minimal cooking—it wilts quickly from residual heat. Stop cooking once it's tender but still vibrant green.

→ Can I substitute the spinach with other greens?

Absolutely. Swiss chard, kale, or arugula work wonderfully as alternatives. Tougher greens like kale may need an extra minute or two to become tender, so adjust cooking time accordingly.

→ What sides pair well with this dish?

Buttered rice, creamy mashed potatoes, or crusty bread are ideal for soaking up the silky lemon-butter sauce. For a lighter option, serve alongside a fresh green salad. A crisp Sauvignon Blanc pairs beautifully with the bright citrus flavors.

→ How do I make this gluten-free?

Simply use a gluten-free flour blend instead of all-purpose flour for dredging the chicken. The remaining ingredients are naturally gluten-free. Always verify your Dijon mustard is certified gluten-free, as some brands may contain trace amounts.