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.
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
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:
Season and brown the chicken breasts. You don't need to cook them through, because they'll simmer in the creamed kale later.
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.
Time to cream the kale! Stir in heavy cream, Parmesan, mustard, thyme, nutmeg and salt.
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.
Toast the panko with some butter and when the chicken is done, sprinkle the whole dish with the buttery, toasty pan with the panko!
Tools You’ll Need:
More Easy One-Pot Chicken Recipes
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!
