Save The first time I made this lemon butter chicken, my kitchen smelled like a sunny Mediterranean afternoon. I had friends coming over on a rainy Tuesday, something about bright flavors sounding perfect against the gloom outside. The sauce came together faster than I expected, and we ended up hovering around the stove, dipping bread into the pan juices while the chicken rested. Sometimes the simplest weeknight experiments become the recipes everyone asks for later.
Last spring my sister claimed she could eat this dish every single night. I made it for her birthday dinner instead of something more complicated, and she said it was exactly what she wanted. There is something honest about food that does not pretend to be fancy but still makes people pause between bites.
Ingredients
- 4 boneless skinless chicken breasts pounded to 1/2-inch thickness: Pounding the chicken even thickness means everything cooks at the same speed, no dry edges and undercooked centers
- 1/2 teaspoon salt and 1/2 teaspoon black pepper: Season the flour too if you want an extra layer of flavor
- 1/2 cup flour or gluten-free blend: This light coating helps the sauce cling and gives you that golden exterior
- 400 g fresh baby spinach: Baby spinach wilts quickly without turning bitter, avoid mature spinach here
- 1 tablespoon olive oil and 1 clove garlic for spinach: Spinach needs almost nothing but heat and a little fat to become perfect
- 3 tablespoons unsalted butter divided: Unsalted butter gives you control over the final seasoning
- 2 tablespoons olive oil: Butter burns at high heat, oil protects it while you sear the chicken
- 3 cloves garlic minced: Fresh garlic matters here, nothing powdery or jarred will taste the same
- Juice and zest of 1 large lemon: Zest holds the aromatic oils, juice brings the acid, you need both
- 150 ml low-sodium chicken broth: Low-sodium broth lets you control salt levels yourself
- 1 teaspoon Dijon mustard optional: Just a teaspoon adds depth without making it taste like mustard
- 1 tablespoon capers rinsed optional: Rinse them well or the sauce will taste overwhelmingly salty
- Salt and black pepper to taste: Taste the sauce before serving, lemon needs salt to shine
- 1 tablespoon chopped fresh parsley: Flat-leaf parsley has better flavor than curly, and it cuts the richness
- Lemon slices for serving: A squeeze of fresh lemon right at the table wakes everything up
Instructions
- Prep the chicken:
- Pat the chicken cutlets completely dry with paper towels so the flour adheres properly. Season both sides generously with salt and pepper, then lightly dredge each piece in flour, shaking off any excess.
- Sear the chicken:
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Add chicken in a single layer, working in batches if necessary, and cook 3 to 4 minutes per side until golden brown and just cooked through. Remove to a plate and tent loosely with foil to keep warm.
- Build the sauce base:
- Lower heat to medium and add remaining 2 tablespoons butter to the pan. Add garlic and sauté for about 30 seconds until fragrant but not browned. Pour in chicken broth, lemon juice, and zest, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
- Finish the sauce:
- Stir in Dijon mustard and capers if using. Simmer for 2 to 3 minutes until slightly reduced and glossy. Return chicken to the skillet, turning to coat in the sauce, and simmer gently for 2 minutes until heated through.
- Wilt the spinach:
- Heat 1 tablespoon olive oil in a separate large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant, then add spinach and a pinch of salt. Sauté for 1 to 2 minutes just until wilted but still bright green.
- Plate and serve:
- Arrange wilted spinach on warmed plates. Top with chicken cutlets and spoon lemon butter sauce over everything. Garnish with fresh parsley and lemon slices.
Save This recipe earned a permanent spot in my dinner rotation after a particularly exhausting work week when I needed something that felt special but required zero mental energy. Good food does not always mean complicated food.
Make It Your Own
A splash of heavy cream transforms the sauce into something velvety and luxurious. I add it sometimes when I want to pretend I am cooking in a French bistro instead of my tiny kitchen.
Serving Ideas
Buttered rice soaks up the sauce beautifully, and crusty bread is practically mandatory for getting every last drop. My friend swears by mashed potatoes, and she is not wrong.
Wine Pairing
A crisp Sauvignon Blanc cuts through the butter while complementing the lemon notes. Chablis works too if you want something leaner.
- The sauce thickens quickly once you return the chicken, so watch closely
- Leftovers reheat surprisingly well in a low oven
- Fresh lemon juice matters more than almost anything else in this recipe
Save Sometimes the best recipes are the ones that do not try too hard. This chicken has become my answer to everything from Tuesday dinners to unexpected guests.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Boneless skinless chicken thighs work well and offer more richness. Adjust cooking time to 5-6 minutes per side to ensure they cook through completely while developing good color.
- → How do I prevent the sauce from separating?
Maintain medium heat and whisk continuously when adding lemon juice. Avoid boiling vigorously. If separation occurs, whisk in a small amount of cold butter off-heat to re-emulsify.
- → Can I make this dairy-free?
Substitute butter with olive oil or dairy-free butter alternative. The sauce will still achieve good body, though flavor depth may vary slightly. Add a pinch of nutritional yeast for savory richness.
- → What wine pairs best with this dish?
Sauvignon Blanc complements the bright lemon notes beautifully. Pinot Grigio or an unoaked Chardonnay also work well. Avoid heavily oaked wines that might clash with the delicate citrus flavors.
- → Can I prepare components ahead?
Pound and season chicken up to 4 hours ahead, refrigerating separately. Make the sauce base and store separately. Reheat gently while finishing spinach just before serving for best texture.
- → How do I adjust sauce consistency?
Simmer longer for thicker reduction, or add splash of broth to thin. For creamier texture, swirl in 2 tablespoons heavy cream during final minute of cooking.