Even I find myself skeptical about chicken breasts, but chicken for dinner doesn’t have to be boring. If you keep the chicken moist, the skin crispy and add a delectable sauce you won’t be disappointed.
This pan roasted chicken recipe takes less than 30 minutes and was designed for those blustery fall evenings. How can you go wrong with a lemon cream sauce and wilted arugula? Try serving it with some roasted potatoes.
Creamy Lemon Chicken Breasts with Wilted Arugula(serves 2)
Preheat oven to 425F. Heat a skillet big enough to easily fit the chicken to medium high heat. Sprinkle both sides of each piece of chicken with salt and pepper. Add oil to the skillet, swirl for 20 seconds and then add the chicken breasts skin side down. Cook until well browned, approximately 8 minutes. Flip chicken and cook for 2 more minutes. Transfer to a small oven proof dish skin side up and into the oven for 10 minutes.
Add shallot into the skillet and stir for one minute or until soft. Add wine and turn the heat up. Stir with a wooden spoon until reduced by half. Add the stock and continue cooking until again reduced by half. Turn the heat down to medium and add cream and lemon zest. Simmer the sauce gently while the chicken continues to cook, allow the cream to reduce until quite thick.
Remove the chicken from the oven and make sure it is cooked (160-165F minimum depending on the source, or just look for clear juices). Cover the chicken and allow to rest for 5 minutes. While the chicken is resting add the arugula to the sauce. Turn up the heat and allow to wilt. Taste and season as necessary. Slice chicken and serve with arugula and sauce.