A long, long time ago, I thought chicken was boring. In fact, as a child, I told my mother that I was on strike from chicken. If she served up poultry for dinner, I refused to eat it and made myself a bowl of cereal instead. Gosh, I was quite the little brat! The problem wasn’t my mother’s cooking, it was chicken’s bland flavor. I just got tired of it! Over the years, I’ve grown up quite a bit and now I eat a lot of chicken. It’s not only a lean source of protein, making it incredibly healthy, but it’s also one of the least expensive meats at the grocery store. I’ve learned how to infuse serious flavor into those once-boring breasts, and this Skillet Lemon Chicken Breast Dinner is one of my favorite ways to do it.
Yield: 2 servings | Calories: 347 | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: o g | Carbohydrates: 33 g | Fiber: 4 g | Sugar: 3 g | Protein: 43 g | Cholesterol: 124 mg | Sodium: 354 mg | SmartPoints (Freestyle): 4
- 8 small red potatoes, quartered (about 3/4 pound)
- 1 lemon, zested and juiced
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup water
- 2 (6 to 8 ounce) boneless and skinless chicken breast
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 2 cups arugula
- Preheat the oven to 400° F.
- On the stovetop, heat a large, oven-proof skillet over medium heat. Add the potatoes, lemon zest, lemon juice, garlic, crushed red pepper flakes, and water. Bring the mixture to a simmer.
- Cover and continue to simmer until the potatoes are cooked through, about 10 minutes.
- Meanwhile, pat the chicken breasts dry and season them with the salt, pepper, and thyme.
- Remove the lid and add the chicken breasts on top of the potatoes.
- Bake for 30 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.
- Place a chicken breast on each plate and top it with 1/2 cup of the arugula. Drizzle the pan juices over the arugula and serve the potatoes on the side.