About
Everyone needs a good weeknight meal! You know... the kind that doesn't take too long, is good for your heart, and (the most important part) is absolutely delicious. Well, meet One-Pot Chicken & Kale. It's got everything you're searching for and more. Crispy, juicy, panko-crusted chicken covered in a rich and creamy sauce is what everyone wants for dinner. There's even a hint of nourishing kale twirled in there to ensure you're getting your greens. Serve it with a salad or don't, One-Pot Chicken & Kale is gonna make a big difference this week!
Ingredients
- 1 pound chicken breasts, boneless and skinless
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 2 large shallots, thinly sliced
- 4 cloves garlic, minced
- 8 cups Tuscan kale leaves, ribs discarded, chopped
- 2 cups heavy cream
- 1/2 cup parmesan cheese, grated
- 1 tablespoon whole-grain mustard
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon ground nutmeg
- 1 cup Castelvetrano olives, pitted and halved
- 4 tablespoons butter, salted
- 1 cup panko breadcrumbs
Directions
Step 1 -Evenly season the chicken breasts on all sides with 2 teaspoons of the salt and the black pepper.
Step 2 -In a Dutch oven over medium heat, warm the olive oil until it glistens.
Step 3 -Add the seasoned chicken breasts to the heated oil and cook, undisturbed, until they are browned on the bottom, about 5 minutes.
Step 4 -Flip the chicken breasts and cook until the reverse side is browned, about 5 minutes. The meat will not be cooked through at this point.
Step 5 -Transfer the browned chicken breasts to a clean plate.
Step 6 -In the same Dutch oven, add the shallots and cook until they begin to soften, about 2-3 minutes.
Step 7 -Add the garlic to the shallots and cook until they are fragrant, about 1 minute.
Step 8 -Add 1/2 of the kale to the shallot mixture and cook until the kale has wilted, about 4 minutes.
Step 9 -Stir the remaining kale into the shallot mixture and cook until it has wilted, about 4 minutes.
Step 10 -Stir the heavy cream, the parmesan cheese, the mustard, the thyme, the nutmeg, and the remaining salt into the kale mixture.
Step 11 -Increase the heat to high and bring the kale mixture to a simmer, stirring frequently.
Step 12 -Reduce the heat to a simmer. Nestle the browned chicken breasts into the kale mixture and evenly sprinkle with the olives.
Step 13 -Cook the chicken mixture until the meat reaches an internal temperature of 165 degrees F, about 15 minutes.
Step 14 -While the chicken mixture is simmering, in a small saucepan over medium heat, melt the butter.
Step 15 -Add the panko to the melted butter and stir to combine.
Step 16 -Cook the panko mixture, while stirring, until it is golden-brown. Transfer the saucepan from the heat.
Step 17 -Evenly sprinkle the panko mixture over the chicken mixture.
Step 18 -Serve.
