Pin It The first time I made this, it was a Tuesday evening and I was craving something bright but comforting. That lemon butter sauce came together faster than I expected, and the way it clung to the chicken made me wonder why I ever bother with complicated weeknight meals. Now it is my go-to when I want dinner to feel special without the fuss.
I served this to my sister last month when she was having a particularly rough week at work. She took one bite of that silky lemon butter sauce and actually stopped talking mid-sentence. There is something about the combination of bright lemon and rich butter that just makes people pause.
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Ingredients
- Chicken breasts: Pounding them to even thickness ensures they cook quickly and stay tender
- Flour: Creates a light coating that helps the sauce cling beautifully to the chicken
- Butter and olive oil: The mixture prevents burning while adding that signature rich flavor
- Lemon: Both juice and zest are essential for that bright, fresh finish
- Fresh spinach: Wilts down quickly and adds a lovely bed of green beneath the chicken
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Instructions
- Prep the chicken:
- Pound the breasts to even thickness and season generously before dredging lightly in flour.
- Sear until golden:
- Cook in hot oil and butter until the outside is golden and crispy, about 3-4 minutes per side.
- Build the sauce:
- Add butter, garlic, lemon, and broth to the pan, scraping up all those flavorful browned bits.
- Finish together:
- Return chicken to the sauce and let everything simmer gently while you quickly wilt the spinach.
Pin It This has become one of those recipes I make without even thinking about it. My husband now associates the smell of lemon and garlic with the weekend, even though it is ready in under 40 minutes.
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Getting That Perfect Sear
Pat the chicken completely dry before seasoning, and let the pan get properly hot. A golden crust only forms when the moisture has evaporated and the metal is hot enough to create immediate contact. Resist the urge to move the chicken around once it hits the pan.
Balancing the Sauce
Taste your lemon before adding it, as some are more acidic than others. I start with the juice of half a lemon and adjust from there. The butter should mellow the sharpness, not hide it completely.
Make-Ahead Wisdom
The chicken can be pounded and seasoned up to a day ahead, stored between parchment paper. The sauce ingredients can be prepped and measured, ready to go.
- Warm the plates briefly before serving
- Have the spinach washed and dried in advance
- Keep a spare lemon on hand for adjusting the final seasoning
Pin It There is something deeply satisfying about a meal that looks this impressive but comes together this easily. Enjoy every bright, buttery bite.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Pound the chicken breasts to even 1/2-inch thickness for uniform cooking. Don't skip patting them dry before seasoning, as this helps achieve a golden crust. Cook over medium-high heat for just 3–4 minutes per side—the carryover heat will finish cooking as they rest. Return them to the pan only briefly to coat with sauce.
- → Can I prepare this ahead of time?
You can prep the ingredients up to 4 hours ahead: pound and season the chicken, chop garlic and herbs, juice the lemon, and wash the spinach. Cook the dish fresh when ready to serve for the best flavor and texture. The sauce doesn't hold well when made in advance.
- → What are good side dishes to serve?
This pairs beautifully with buttered rice, creamy mashed potatoes, or crusty bread to soak up the sauce. For a lighter option, serve over pasta, egg noodles, or alongside roasted vegetables like asparagus or green beans.
- → Can I use frozen spinach instead of fresh?
Yes, but thaw and thoroughly squeeze out excess moisture first—frozen spinach releases significant water when heated. You'll need about 10 oz (280 g) frozen spinach. Skip the sautéing step and simply warm it through gently before plating.
- → How do I make the sauce less acidic?
If the lemon flavor is too strong, reduce the lemon juice by half and add more broth instead. You can also add a splash of cream or a pinch of sugar to balance the acidity. Taste as you go and adjust to your preference.
- → Is this dish gluten-free?
Yes, simply use a certified gluten-free flour blend for dredging instead of all-purpose flour. All other ingredients are naturally gluten-free, though always verify labels on chicken broth and other pantry items for hidden gluten.
