Spinach Lemon Butter Chicken

Spinach Lemon Butter Chicken is an elegant and fresh main dish featuring tender chicken cutlets pan-seared to perfection and finished in a bright, silky lemon–butter sauce. Served over a bed of gently wilted baby spinach, this recipe is a sophisticated yet simple meal ideal for a busy weeknight or for entertaining guests.

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This American-European fusion dish relies on simple, high-quality ingredients to create deep flavors. The light dredging of the chicken ensures a golden-brown crust that perfectly captures the zesty butter sauce, while the garlic-infused spinach provides a fresh, earthy base.

Ingredients

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

Instructions

Step 1: Prepare the Chicken

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

Step 2: Pan-Sear

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 3–4 minutes per side until golden and cooked through. Remove to a plate and tent with foil.

Step 3: Make the Sauce

Lower heat to medium and add the remaining 2 tablespoons of butter. Sauté garlic for 30 seconds. Pour in chicken broth, lemon juice, and zest, scraping up the browned bits. Stir in Dijon mustard and capers if using, then simmer for 2–3 minutes until slightly reduced.

Step 4: Combine

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

Step 5: Sauté Spinach

In a separate large skillet, heat 1 tablespoon olive oil over medium heat. Sauté minced garlic for 30 seconds, then add spinach and a pinch of salt. Sauté for 1–2 minutes just until wilted.

Step 6: Serve

Arrange the wilted spinach on plates. Top with the chicken cutlets and spoon the lemon butter sauce over them. Garnish with chopped parsley and lemon slices.

Zusatztipps für die Zubereitung

To ensure even cooking, always pound the chicken breasts to a uniform thickness of 1/2 inch. When making the sauce, be sure to scrape the bottom of the pan to incorporate the flavorful browned bits left behind from searing the chicken.

Varianten und Anpassungen

For a richer experience, stir a splash of cream into the sauce at the very end. You can also substitute baby spinach with Swiss chard or kale for a different texture. This dish remains gluten-free as long as you use a gluten-free flour blend for the dredging process.

Serviervorschläge

This dish pairs beautifully with buttered rice, creamy mashed potatoes, or a side of crusty bread to soak up the extra lemon butter sauce. A glass of Sauvignon Blanc is an excellent wine choice to complement the citrus notes of the meal.

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Whether you are serving a family dinner or hosting a special occasion, Spinach Lemon Butter Chicken is a reliable, high-protein meal that is as visually appealing as it is delicious. Enjoy this elegant fusion of bright citrus and savory chicken tonight!

Questions & Answers

→ Can I use frozen chicken breasts?

Yes, but thaw completely first and pat dry before pounding and seasoning. Moisture on the surface can prevent proper browning.

→ What if I don't have fresh spinach?

Frozen spinach works well—thaw and squeeze out excess moisture before wilting. Swiss chard or kale are excellent alternatives with similar cooking times.

→ How do I prevent the chicken from drying out?

Pound the breasts to even thickness, don't skip the flour coating for browning, and avoid overcooking. Remove from heat when just cooked through, then finish gently in the sauce.

→ Can I make this dairy-free?

Substitute butter with olive oil or dairy-free butter. The sauce will be lighter but still flavorful with lemon and garlic. Skip the Dijon mustard if using a non-dairy version isn't available.

→ What wine pairs best with this dish?

Sauvignon Blanc complements the bright lemon notes beautifully. Pinot Grigio or a crisp white blend also work well with the fresh, elegant flavors.

→ Can I add cream to the sauce?

Absolutely. Stir in a splash of heavy cream or sour cream at the end for extra richness. This creates a luxurious pan sauce without altering cooking times.