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+ servings

Lighter Pan-Fried Chicken Breast with Cherry and Arugula Salad

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings


  • 1 tbsp oil sunflower, EVOO, etc.
  • 2 boneless and skinless chicken breasts, cut in half lengthwise
  • salt and black pepper
  • 1/2 cup whole wheat flour
  • 1 large egg whisked with 1 tbsp of water
  • 1/2 cup Italian-style bread crumbs (GF breadcrumbs may be substituted)
  • 2 cup sweet cherries pitted and halved (use frozen if not in season)
  • 2 cups baby arugula
  • 2 tbsp EVOO
  • 1 tbsp red wine vinegar
  • 1 small shallot thinly sliced


  • Add the oil to a deep nonstick skillet set over medium-high heat. Preheat while you prepare the rest of your ingredients.
  • Season the chicken with salt and black pepper. Dredge the chicken in the flour, then the egg, and then the bread crumbs. Place the chicken in the hot oil and pan-fry for 5-6 minutes on each side or until brown and crispy and fully cooked through. Remove from heat and set aside on a plate that has been lined with a paper towel.
  • While your chicken is cooking, prepare your salad. Whisk together the extra virgin olive oil, red wine vinegar, and shallot. Add the cherries and arugula. Toss to coat and then season with salt and black pepper.
  • Serve the chicken topped with the cherry and arugula salad. Season with additional black pepper and some flaky or coarse sea salt. Enjoy immediately!