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One-Pot Chicken with Creamed Kale

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chicken breast with creamed kale topped with Castelvetrano  olives and toasted panko breadcrumbs in a skillet

Richly comforting and company-worthy, this luxe one-pot chicken recipe comes together fast and never fails to impress even the toughest crowd.

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A Super Exciting Chicken Breast Recipe. No, Really!

How, you ask, could a boneless, skinless chicken breast recipe be exciting? Well, for one thing, this recipe will only require you to dirty one pan, so clean up is a breeze. But that’s not the most exciting thing about this recipe. Nope, the most exciting part of this recipe is easily the kale. Again—not a joke. We know, if you tell your kids that you’re making chicken breast and kale for dinner, you’re setting yourself up for major eye rolls. But when the chicken breasts are beautifully browned and generously seasoned, and simmered in rich, creamy, mustard-tinged creamed kale, well, just trust us—this chicken and kale situation is seriously exciting.

ingredients for one pot chicken with creamed kale in bowls on the counter including chicken, Kale, cream, Parmesan and panko
chicken breast seasoned with salt and pepper being browned in olive oil in a skillet
sliced shallots being cooked in a frying pan
cooked shallots and garlic in a frying pan

Everything You’ll Need To Make Our One-Pot Chicken and Kale Recipe

So many little slightly upgraded ingredients come together in this one-pot chicken dish to make it work so very well and taste so very good. For example, using shallots instead of onions is one of our favorite little tricks for making savory recipes like this taste just a bit more delicious. Shallots are milder and sweeter than regular onions, which have a sharper bite. We love their delicate texture, too. Good olives—you can grab them from the olive bar—and a hunk of Parmesan cheese are both things that are handy and easy to have around! They keep for ages, and you’ll find that they’re incredibly versatile, too. In addition to the stuff we assume you’d never cook without (olive oil, salt and pepper) you’ll need:

  • Boneless, skinless chicken breast

  • Shallots

  • Garlic

  • Kale

  • Heavy cream

  • Parmesan cheese

  • Whole grain mustard

  • Fresh thyme

  • Nutmeg

  • Castelvetrano olives

  • Panko breadcrumbs

  • Butter

cooked shallots and garlic in pan with kale on top
shallots, garlic, kale heavy cream, Parmesan, mustard, thyme, nutmeg and salt being cooked in a skillet
shallots, garlic, kale heavy cream, Parmesan, mustard, thyme, nutmeg and salt being cooked in a skillet
one-pot chicken with creamed kale made with parmesan, heavy cream, whole grain mustard in a skillet

How To Make The Best One-Pot Chicken Recipe, Ever

This wintery one-pan chicken is cozy and easy to make and even easier to love! Here’s how to put your favorite pan—whichever that may be!—to work:

  1. Season and brown the chicken breasts. You don't need to cook them through, because they'll simmer in the creamed kale later.

  2. Sauté the shallots, stir in the garlic and then half of the kale. Raw kale is really bulky, so you'll want to work in batches. When the kale has wilted and there's room in the pan, add the rest of the kale and stir until it's all wilty.

  3. Time to cream the kale! Stir in heavy cream, Parmesan, mustard, thyme, nutmeg and salt.

  4. Nestle the browned chicken breasts into the creamed kale. Add the olives and let the whole beautiful pan simmer for about 15 minutes to let the chicken finish cooking and all the flavors come together.

  5. Toast the panko with some butter and when the chicken is done, sprinkle the whole dish with the buttery, toasty pan with the panko!

one-pot chicken with creamed kale made with parmesan, heavy cream, whole grain mustard with  Castelvetrano  olives
one-pot chicken with creamed kale made with parmesan, heavy cream, whole grain mustard with  Castelvetrano  olives
buttery toasted panko breadcrumbs in a frying pan
one-pot chicken with creamed kale topped with Castelvetrano  olives and toasted panko breadcrumbs in a skillet on the counter
one-pot chicken with creamed kale topped with Castelvetrano  olives and toasted panko breadcrumbs in a skillet on the counter
one-pot chicken with creamed kale topped with Castelvetrano  olives and toasted panko breadcrumbs in a skillet on the counter

Weeknight Ease: Our Favorite Phrase of All

Weeknight ease doesn’t have to mean blah and boring—this easy one-pan chicken recipe proves it! Cozy, hearty and simple, this recipe is a win but sacrifices nothing in terms of deliciousness—it’ll please picky toddlers and food snobs alike! What’s not to love? When you try it, we’d love to know about it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

One-Pot Chicken with Creamed Kale

January 31, 2022

  • Serves:4
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Calories:785

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 4 boneless, skinless chicken breast (2 to 2 1/2 lbs total)
  • 2 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 large shallots, thinly sliced
  • 4 garlic cloves, minced
  • 8 cups chopped Tuscan kale leaves, ribs removed, about 2 bunches
  • 2 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 Tbsp whole grain mustard
  • 2 tsp fresh thyme leaves
  • 1/4 tsp ground nutmeg
  • 1 cup pitted Castelvetrano olives, halved
  • 1 cup panko breadcrumbs
  • 4 Tbsp salted butter

Method

  1. Season the chicken breasts on all sides with 2 teaspoons of salt and the black pepper. In a braiser or Dutch oven set over medium-heat, warm the olive oil until it glistens. Add the chicken breasts and cook, undisturbed, until they’re browned, about 5 minutes each side. The chicken does not need to be cooked through at this point. Set aside.

  2. Add the shallots to the pan and cook for 2-3 minutes until they begin to soften. You can pour in a small splash of chicken stock or water (two tablespoons at a time) if the shallots are browning too quickly. Add the garlic and cook for one minute longer.

  3. Add half of the kale and cook until the kale has wilted, about 4 minutes. Stir in the rest of the kale and cook until it has wilted, about another 4 minutes. Stir in the heavy cream, Parmesan, mustard, thyme, nutmeg and remaining 1/2 teaspoon salt. Turn the heat to high and bring the creamed kale to a simmer, stirring often.

  4. Reduce the heat to medium-low and nestle the browned chicken breasts into the creamed kale. Add the olives and cook uncovered at a low simmer for about 15 minutes. Check for doneness by inserting an instant-read thermometer into the thickest part of the chicken breast. If it reads 165°F, the chicken breast is done!

  5. While the chicken is cooking, melt the butter in a small saucepan set over medium heat, when the butter is melted add the panko and stir to combine. Keep stirring over the heat until the panko is golden brown. Set aside.

  6. When the chicken is done, sprinkle the buttery toasted panko over the top of the dish and serve.

Nutrition Info

  • Per Serving
  • Amount
  • Calories785
  • Protein63 g
  • Carbohydrates25 g
  • Total Fat35 g
  • Dietary Fiber4 g
  • Cholesterol215 mg
  • Sodium1403 mg
  • Total Sugars5 g

Questions & Reviews

Avg: 5