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Simple Recipes for Every Day

One-Pot Chicken with Creamed Kale

chicken breast with creamed kale topped with Castelvetrano olives and toasted panko breadcrumbs in a skillet
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 4 boneless, skinless chicken breasts, (2 to 2½ pounds)
  • 2 ½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 large shallots, thinly sliced
  • 4 garlic cloves, minced
  • 6 cups stemmed and roughly torn Tuscan kale, (1 large bunch)
  • 2 cups heavy cream
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons fresh thyme leaves
  • ¼ teaspoon ground nutmeg
  • 1 cup pitted Castelvetrano olives, halved
  • 4 tablespoons (½ stick) salted butter
  • 1 cup panko breadcrumbs

Method

  1. Season the chicken breasts all over with 2 teaspoons of the salt and the pepper. Heat the olive oil in a large Dutch oven or braiser over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until golden brown, about 5 minutes per side. Transfer to a plate.
  2. Add the shallots to the same pot and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. If the shallots begin to brown too quickly, add a splash of water to deglaze. Add the garlic and cook, stirring, until fragrant, about 1 more minute. 
  3. Add half of the kale to the pot and cook, stirring, until wilted, about 2 minutes. Add the remaining kale and cook until wilted about 2 more minutes.
  4. Stir in the heavy cream, Parmesan, mustard, thyme, nutmeg, and remaining ½ teaspoon salt. Increase the heat to medium-high and bring to a simmer. Cook, stirring often, until the sauce is smooth and thickened, about 5 minutes.
  5. Reduce the heat to medium-low and nestle the chicken back into the creamed kale. Add the olives and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes. 
  6. Meanwhile, melt the butter in a small skillet over medium heat. Once the butter is bubbling, add the panko and stir to coat. Cook, stirring constantly, until golden brown and crispy, about 4 minutes. 
  7. Sprinkle the toasted panko over the chicken and kale. Serve immediately with additional Parmesan, if desired.