Spinach Lemon Butter Chicken

The first time I made this chicken, my kitchen smelled like a bistro in spring. Something about the way lemon hits butter as it simmers creates this bright, welcoming cloud that makes everyone wander in asking what's for dinner. That evening, my normally picky eater went back for seconds without any prompting at all.

Last Tuesday, I was rushing to get dinner on the table before a meeting. I had this chicken plated and photographed in under 30 minutes, feeling strangely accomplished as the buttery lemon sauce coated each piece perfectly. My husband commented that it looked like something from a cooking magazine, which I'm pretty sure is the highest compliment he's ever paid my weeknight cooking.

Ingredients

• Chicken breasts: Pounding them to even thickness ensures they cook uniformly and stay tender
• Flour: Creates a light golden crust and helps the sauce cling to every bite
• Butter and olive oil: The combination prevents burning while adding richness
• Fresh garlic: Dont substitute with powder here, fresh makes all the difference in the sauce
• Lemon: Both juice and zest are essential for that bright, restaurant-quality flavor
• Baby spinach: Wilts quickly and has a delicate texture that complements the chicken
• Chicken broth: Forms the base of the velvety pan sauce

Instructions

Prep the chicken:

Pat each piece completely dry, season generously, and lightly coat in flour

Sear to golden:

Cook in hot oil and butter until beautifully browned, about 3-4 minutes per side

Build the sauce base:

Add garlic to the buttery pan, then deglaze with broth and lemon juice

Finish together:

Return chicken to the skillet and let it warm through in the bubbling sauce

Wilt the spinach:

Quickly sauté with garlic in a separate pan until just collapsed

Save

This recipe has become my go-to when friends drop by unexpectedly. The presentation is stunning without any effort, and people always assume I spent far more time on it than I actually did.

Getting The Right Sear

I learned that the pan must be properly hot before adding the chicken. If the butter isn't foaming slightly, wait another minute. This detail is what creates that gorgeous golden crust that holds the sauce so beautifully.

Making It Your Own

Sometimes I add a splash of cream at the very end if I'm feeling indulgent. Other times, I'll throw in some sun-dried tomatoes with the capers. The basic formula is forgiving enough to handle whatever you're craving.

Perfect Sides For This Dish

The bright lemon flavor pairs wonderfully with simple sides that don't compete. Roasted potatoes or crusty bread are my top choices.

• Buttered noodles catch every drop of the sauce
• Roasted asparagus with parmesan mirrors the elegance
• A simple green salad with vinaigrette balances the richness

Save

There's something deeply satisfying about a recipe that delivers such impressive results with such simple techniques. This chicken has earned its permanent spot in my regular rotation.

Recipe FAQs

→ Can I make this dish ahead of time?

While best served fresh, you can prepare components ahead. Pound and season chicken up to a day in advance, store covered in the refrigerator. The sauce can be made a few hours ahead and gently reheated. Wilt spinach just before serving for best texture.

→ What sides pair well with this dish?

Buttered rice, mashed potatoes, or crusty bread are excellent choices to soak up the silky lemon-butter sauce. Roasted asparagus, green beans, or a simple arugula salad with vinaigrette also complement the bright flavors beautifully.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs work wonderfully and offer extra juiciness. Adjust cooking time to 5-6 minutes per side and ensure they reach 165°F internally. Thighs also pair excellently with the bright lemon-butter sauce.

→ Is the sauce very tart?

The sauce achieves a pleasant balance. Lemon provides brightness while butter creates richness, and the broth mellows the acidity. If sensitive to citrus, start with half the lemon juice and add more to taste. The butter naturally tempers the tartness.

→ Can I make this dairy-free?

Yes, substitute the butter with olive oil or your preferred dairy-free alternative. The sauce will still be delicious, though slightly less creamy. Adding an extra teaspoon of olive oil helps maintain that silky mouthfeel.

→ What wine complements the lemon flavors?

Sauvignon Blanc is an excellent choice, as its crisp acidity and citrus notes harmonize with the bright lemon-butter sauce. Pinot Grigio or a dry Chenin Blanc also work beautifully. The wine's freshness mirrors the dish's vibrant character.