Chicken with Arugula and Wine (for Two)
Chicken with Arugula and Wine is an easy recipe that turns bland chicken cutlets into something flavorful when sauteed with 5 simple ingredients, garlic, sun-dried tomatoes, capers, wine, and arugula. Best of all, this recipe serves two and it’s ready in 20 minutes. Dairy-free, gluten-free and made in one skillet! Perfect for a light, healthy dinner!
This Easy Chicken with Arugula Dinner… and More!
You can never go wrong with a package of chicken cutlets, they’re inexpensive and cook up quickly. What better way to throw a quick meal on your dinner table, especially when you come home from work and want something quick.
This is such a delicious combination! When you sauté chicken cutlets and combine them with sun-dried tomatoes, fresh garlic, capers, white wine, and fresh arugula, you get this chicken with arugula and wine that’s big on flavor!
Serve it alone or you can serve it with an additional side. Try this chicken dinner with cheesy mini biscuits Jim n’ Nick’s recipe, or our easy garlic mashed potatoes, either one or both would be perfect with this recipe!
My sister Liz is the one who actually created this recipe and did it entirely on what she had in her refrigerator. When Liz creates a recipe, she’s always thinking about how she can make it healthy, low calorie and delicious.
What You’ll Need for Chicken with Arugula Recipe:
Chicken with arugula and wine is super easy and you saute everything in ONE SKILLET!
- I bought two chicken cutlets from the butcher, rather than the packaged ones. Simply because they come already cleaned and pounded.
- Keep in mind, these chicken cutlets were large pieces that I could have easily sliced each one in half and turned them into 4 pieces if I wanted to.
Ingredients You Will Need:
For our Chicken with Arugula and Wine recipe, here are the following ingredients you will need:
- 2 Tbsp. olive oil
- 2 thin, skinless chicken cutlets ( almost 16-ounces)
- 3 garlic cloves – sliced
- 3 sun-dried tomatoes – chopped
- 1 to 2 tsp. capers – rinsed
- 1/4 cup dry white wine
- 1 (10 to 16-ounce) container of Baby Arugula- washed and dried
- salt and fresh cracked black pepper, to taste
How to Make Chicken with Arugula and Wine?
This recipe is very easy to follow. Plus, our full recipe card is located at the bottom. But first, here are the steps for you to easily follow:
1. First, you will need to sauté the chicken in a large skillet with some olive oil, sauteing on both sides until they are fully cooked.
2. Then, push the cutlets off to the side of the skillet, and toss in the other ingredients for this recipe, such as garlic, sun-dried tomatoes, and capers. Simmer for about 1 to 2 minutes, to fragrant.
3. Pour in the WINE, let it simmer with the chicken and the other ingredients until it slightly reduces, then toss in the fresh arugula on top.
4. Stir until the arugula wilts and blends with the rest of the mixture, about 2 to 3 minutes.
5. Use tongs to transfer the chicken with arugula to a serving platter, or onto individual plates.
6. Then carefully pour the remaining juices, or wine sauce from the skillet over the chicken and serve.
It’s quick, easy and very flavorful!
Don’t skip the wine!
My sister Liz and I love to cook with wine, it just makes cooking with dishes taste better. Keep in mind, if you have to open a chilled, good bottle of wine for this recipe, no worries! It should never go to waste!
Serve that same bottle of wine with your meal; it will make your dinner so much more enjoyable. And if your lucky and there’s some remaining wine in the bottle, pop a wine bottle cap on it and save it in your refrigerator for future recipes.
COOK’S NOTES and TIPS!
When sautéing the chicken cutlets, it’s best to use a splatter screen over them, or cover with a lid. This will prevent the cutlets from splashing all over your stove.
These days it’s not easy to find a bag of fresh arugula that contains “only” arugula, due to a shortage. However, I was able to find a package of mixed greens, arugula with baby spinach. Either one works great with this recipe.
Be careful and don’t season the chicken cutlets with too much salt. Sun-dried tomatoes and capers will give enough sodium to this dish.
Always rinse the capers before tossing them into the skillet, they contain enough sodium along with sun-dried tomatoes to flavor this dish.
When I made this the other night, I had added 1 tablespoon of capers and realized it was too much for this amount. So I reduced the amount to 1 to 2 teaspoons instead.
Finally, always taste the dish you make before serving. And adjust and season with salt and fresh cracked pepper, to taste.
Quick & Easy Chicken Dinner
This chicken dinner serves two! But you can easily double it for a family. It is quick, easy, and delicious – just the way we like it.
Try it, you won’t be disappointed!
ENJOY!
Craving for More Chicken Dinner Ideas?
Here are a few more from 2 Sisters Recipes:
If you try Liz’s chicken with arugula and wine recipe, let us know and leave a comment with a star rating! Sharing your insights and experiences will not only help our readers, but they will help us too! Have fun and snap a photo and share it on Instagram and on Pinterest; be sure to tag us @2sistersrecipes. We’d love to see what you cook!
Chicken with Arugula and Wine
Chicken with Arugula and Wine is a fast and easy all-in-one skillet meal, that turns bland chicken cutlets into something special by sauteing with sun-dried tomatoes, garlic, fresh arugula and white wine. Best of all, this recipe is ready in 20 minutes from start to finish!
Ingredients
- 2 Tbsp. olive oil
- 2 thin, skinless chicken cutlets ( almost 16-ounces)
- 3 garlic cloves - sliced
- 3 sun-dried tomatoes - chopped
- 1 to 2 tsp. capers - rinsed
- 1/4 cup dry white wine
- 1 (10 to 16-ounce) container of Baby Arugula- washed and dried
- salt and fresh cracked black pepper, to taste
Instructions
- Season chicken cutlets lightly with a pinch of salt and fresh cracked black pepper.
- In a non-stick large skillet, heat olive oil and add the chicken. Sauté the chicken until golden on both sides, about 6 minutes. Then push the chicken cutlets off to the side of the skillet.
- Add the garlic, capers and sun-dried tomatoes. Saute for 1 minute to fragrant.
- Pour in the wine, and simmer with the chicken mixture for about 1 minute. Then add in the arugula, and stir while cooking to blend with olive oil and wine. Once the arugula is sauteed (to a slightly darker green), it wilts and it will reduce in size. It's done!
- Taste, and season to your taste. Plate your dinner plates, or a serving platter, transfer the arugula with chicken cutlets on top. Then pour the remaining wine sauce over the entire chicken and arugula, and serve.
- Serves 2
Nutrition Information:
Yield: 2 servings Serving Size: 1 servingAmount Per Serving: Calories: 550Total Fat: 6gCarbohydrates: 0gFiber: 3gSugar: 3gProtein: 31g
Happy Cooking!
xo Anna and Liz
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
How delicious and so healthy! What an easy and tasty meal!
It truly is such an easy dish to make. My husband loved it, and he seldon eats chicken. Thanks so much Susan!