Season the chicken breast with salt and pepper on both sides. If your chicken breast is on the thicker side (more than 1/2 inch thick), slice them in half lengthwise before seasoning.
Heat the butter or olive oil in a large skillet over medium heat. Once hot, add the chicken and sear for 4-5 minutes, until browned, then flip and cook for an additional 3-4 minutes, until browned and fully cooked through. Remove the chicken from the skillet and set aside.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Pour 1/2 cup of the chicken broth and white wine into the skillet and increase the heat to medium-high. Let simmer for 3-4 minutes, until slightly reduced, then stir in the lemon juice, capers, and spinach. Cook for 2-3 minutes, until wilted, then turn off the heat.
Whisk together the yogurt and remaining cup of chicken broth until smooth, then stir into the spinach mixture.
Add the chicken back to the skillet, garnish with parsley and parmesan cheese, and serve alongside pasta of choice!
If you’d like your sauce to be on the thicker side, you can use 3/4-1 cup of Greek yogurt here!
For dairy-free and Paleo: substitute full-fat coconut milk for the yogurt and omit the parmesan cheese.
For low-FODMAP: follow the dairy-free modifications above and omit the garlic.