Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

One-Pot Chicken with Creamed Kale Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 37 reviews

  • Author: Amelia
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Low Salt

Description

One-Pot Chicken with Creamed Kale is a comforting and flavorful dinner featuring tender chicken thighs cooked in a rich, creamy kale sauce. This easy one-pot recipe combines sautéed chicken with fresh kale, garlic, onion, and a velvety blend of chicken broth, heavy cream, Dijon mustard, and Parmesan cheese. Perfect for busy weeknights, it’s a simple yet satisfying way to enjoy a hearty meal with minimal cleanup.

Ingredients

Chicken and Seasoning

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp Italian seasoning
  • Salt, to taste
  • Black pepper, to taste

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups fresh kale, chopped

Dairy and Sauce Ingredients

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with Italian seasoning, salt, and black pepper.
  2. Sear the Chicken: Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat until hot. Add the chicken thighs and sear them for about 4-5 minutes per side until they develop a golden brown crust. Remove the chicken and place on a plate.
  3. Sauté Onions: In the same pot, add the chopped onion and cook over medium heat until softened and translucent, about 3-4 minutes.
  4. Add Garlic and Kale: Stir in the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Then add the chopped kale and cook until it starts to wilt, approximately 3 minutes.
  5. Create the Cream Sauce: Pour the chicken broth and heavy cream into the pot with the kale mixture. Stir in the Dijon mustard and Parmesan cheese until well combined. Let the sauce begin to simmer gently.
  6. Simmer the Chicken: Return the seared chicken thighs to the pot, nestling them into the creamy kale sauce. Reduce the heat to low, cover partially, and simmer for 15-20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F) and the sauce has thickened.
  7. Finish and Season: If desired, sprinkle red pepper flakes into the sauce for a hint of heat. Taste the sauce and adjust salt and pepper as needed.
  8. Garnish and Serve: Spoon the creamy chicken and kale onto plates or bowls. Garnish with freshly chopped parsley and additional Parmesan cheese if preferred. Serve warm.

Notes

  • Chicken breasts can be used instead of thighs; adjust cooking time to prevent dryness.
  • Frozen kale works well if thawed and drained before use.
  • For a lighter sauce, substitute heavy cream with half-and-half or milk.
  • To make it dairy-free, use dairy-free butter, cream alternatives, and dairy-free Parmesan.
  • Add mushrooms, sun-dried tomatoes, or spinach for extra flavor and vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream if the sauce thickens too much.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Find it online: https://justsosweet.com/one-pot-chicken-with-creamed-kale-recipe/