Chicken In Creamy Lemon Arugula Parmesan Sauce
Tender juicy chicken meets peppery arugula in a creamy lemon Parmesan sauce.
If you love chicken in creamy sauces then this you have to try this restaurant quality meal. It's a favorite
of mine and I am so happy to share this recipe with you. I am 100% sure you are going to
LOVE IT! Make sure you serve it with garlic bread!
Ingredients
- 6 chicken thighs skin on and bone inv
- 1/4 cup vegetable oil
- salt for taste
- pepper for taste
For the Creamy Arugula Sauce
- two pinches of Cajun seasoning optional
- 2 pinches of garlic seasoning optional
- salt for taste
- pepper for taste
- 2 cups heavy whipping cream
- 1 cup chicken broth
- juice of one lemon
- 2 cups Parmesan cheese or more for taste
- 4 oz of arugula about 2.5 cups loosely packed cups
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Season both sides of the chicken. In a large oven safe pan over medium high heat add the vegetable oil. Once the pan is very hot, add the chicken and cook both sides for about 3-4 minutes.
- Place chicken in the oven for about 20 minutes. Remove the chicken from the pan and set to the side. Drain the oil from the pan but reserve one tbs oil in the pan. (See notes below if you want to cook this recipe faster).
- Over medium heat, add the arugula and cook until wilted for about a min or two then add the rest of the sauce ingredients. Let the sauce come to a boil then pour the sauce into the chicken pan. Add the chicken back into the pan and place it back in the oven for 15 to 20 minutes or until the chicken is cooked through. Garnish with lemon and more asparagus (optional). Serve with garlic bread and or pasta.
- NOTE:
- **To speed things up, you can also cook the sauce while the chicken bakes. Add the 1 tbsp of the chicken oil to the pan and cook the arugula then add the rest of the sauce ingredients. Make sure the chicken bakes for at least 20 minutes before you add the sauce. Let the sauce come to a boil then remove the chicken from the pan and set to the side. Add the sauce to the pan then place the chicken back into the pan. Bake for 15 minutes or until the chicken is cooked through.
Notes
NOTE:
**To speed things up, you can also cook the sauce while the chicken bakes. Add the 1 tbsp of the chicken oil to the pan and cook the arugula then add the rest of the sauce ingredients. Make sure the chicken bakes for at least 20 minutes before you add the sauce. Let the sauce come to a boil then remove the chicken from the pan and set to the side. Add the sauce to the pan then place the chicken back into the pan. Bake for 15 minutes or until the chicken is cooked through.
**To speed things up, you can also cook the sauce while the chicken bakes. Add the 1 tbsp of the chicken oil to the pan and cook the arugula then add the rest of the sauce ingredients. Make sure the chicken bakes for at least 20 minutes before you add the sauce. Let the sauce come to a boil then remove the chicken from the pan and set to the side. Add the sauce to the pan then place the chicken back into the pan. Bake for 15 minutes or until the chicken is cooked through.