Creamy Lemon Chicken with Roasted Chickpeas and Arugula
Tender chicken breast with a creamy lemon sauce, roasted chickpeas for crunch, and peppery arugula for freshness. This delightful dish is packed with flavors and textures, making it a perfect weeknight dinner or impressive weekend meal.
ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 white onion, thinly sliced
- 2 cloves of garlic, minced
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1/2 cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon
- 4 cups arugula
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
Season chicken breasts with salt and pepper.
- 3.
Heat olive oil in a large oven-safe skillet over medium-high heat.
- 4.
Sear the chicken breasts for 2-3 minutes on each side until browned.
- 5.
Remove the chicken from the skillet and set aside.
- 6.
In the same skillet, add sliced onion and cook until softened, about 5 minutes.
- 7.
Add minced garlic and cook for an additional minute.
- 8.
Add chickpeas and smoked paprika, stir well to combine.
- 9.
Place the skillet in the preheated oven and roast for 15 minutes.
- 10.
Meanwhile, in a small saucepan, heat chicken broth until simmering.
- 11.
Add heavy cream, lemon zest, and lemon juice to the saucepan. Stir to combine.
- 12.
Cook the cream sauce over medium heat until it thickens, about 5 minutes.
- 13.
Remove the skillet from the oven and add the chicken back to the skillet.
- 14.
Pour the cream sauce over the chicken and chickpeas.
- 15.
Return the skillet to the oven for another 10 minutes, or until the chicken is cooked through.
- 16.
Serve the creamy lemon chicken over a bed of fresh arugula.
