Hey there, friends!
Looking for a healthy and delicious dinner idea? I’ve got you covered!
Today, I’m sharing my go-to recipe for chicken breast with kale.
It’s packed with flavor and super nutritious. Plus, it comes together in no time!
Trust me, this dish is a game changer. Let’s dive in!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Ingredients
For the chicken:
- Kosher salt (to taste, for seasoning chicken)
- 2 tbsp olive oil
- 1.5 lb boneless, skinless chicken breast strips
- Freshly ground black pepper (for best flavor)
For the kale and aromatics:
- 1 large bunch kale (12 oz, tough stems removed, leaves chopped)
- 1 medium yellow onion (chopped into 1/2-inch pieces)
- 3 garlic cloves (freshly minced)
- 1/2 cup white wine (I use Sauvignon Blanc)
- Pinch red pepper flakes (for a subtle kick)
For finishing:
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
Step 1: Cook the Chicken
Heat the olive oil in a large skillet over medium heat until shimmering.
Add the chicken strips to the skillet, season with kosher salt and freshly ground black pepper.
Sauté until the chicken is cooked through, about 5 to 7 minutes.
Transfer the chicken to a plate and cover to keep warm.
Step 2: Sauté the Aromatics
In the same skillet, add the diced onion, minced garlic, and red pepper flakes.
Sauté until the onions start to soften, about 2 minutes.
Make sure to stir frequently to avoid burning the garlic.
Step 3: Cook the Kale
Stir in the chopped kale, dry white wine, and a pinch of salt.
Cover the skillet and cook for about 5 minutes, stirring occasionally, until the kale is just tender and has absorbed the flavors.
Step 4: Combine and Season
Return the cooked chicken and any accumulated juices to the skillet.
Add the grated Parmesan cheese and freshly squeezed lemon juice, then stir to combine everything thoroughly.
Taste the mixture and adjust the seasoning with more salt and pepper as needed.
Serve immediately and enjoy!
