If you’re looking for a quick, flavorful, and wholesome dinner that comes together in just one pan, this Dijon Chicken Skillet with Kale is your new best friend. Juicy chicken is seared to golden perfection, then simmered in a creamy, tangy Dijon sauce with tender kale—it’s a restaurant-worthy meal made right at home.
This dish is rich and comforting yet light and nutritious, making it perfect for busy weeknights or an easy meal prep option. Pair it with your favorite sides, and you’ve got a balanced, high-protein dinner that everyone will love!
Why You’ll Love This Recipe
One-Pan Wonder: Less mess, less cleanup—everything cooks in a single skillet!
Packed with Flavor: The Dijon sauce is creamy, tangy, and loaded with depth.
Nutritious & Balanced: Protein-packed chicken and fiber-rich kale make this a satisfying, healthy meal.
Fast & Easy: Ready in under 30 minutes, making it perfect for busy nights.
Versatile: Serve it over rice, pasta, or even mashed potatoes for a complete meal.
Ingredients in Dijon Chicken Skillet with Kale
This dish comes together with simple, everyday ingredients that pack a punch of flavor:
Chicken Breasts: Boneless, skinless chicken breasts are seared to golden perfection.
Olive Oil & Butter: A mix of both gives the chicken a beautiful sear and adds richness to the sauce.
Garlic: Fresh garlic enhances the flavor with its aromatic kick.
Dijon Mustard: The star ingredient! It adds tang, depth, and creaminess to the sauce.
Chicken Broth: Creates the base for the sauce and keeps the chicken moist.
Heavy Cream: Adds a luscious, velvety texture to balance the tang of the mustard.
Kale: A nutrient powerhouse that wilts beautifully into the sauce.
Parmesan Cheese (Optional): A sprinkle of Parmesan takes the creaminess up a notch.
Salt & Black Pepper: Simple seasonings that enhance the overall taste.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sear the Chicken: Heat olive oil and butter in a skillet over medium-high heat. Season the chicken with salt and black pepper, then sear on both sides until golden brown. Remove from the pan and set aside.
Sauté the Garlic: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
Make the Sauce: Stir in Dijon mustard and chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Let it simmer for a minute.
Add the Cream & Kale: Pour in the heavy cream and stir until the sauce is smooth. Add the kale and let it wilt into the sauce.
Return the Chicken: Place the seared chicken back into the skillet, spooning some sauce over the top. Cover and let simmer for 5–7 minutes until the chicken is fully cooked.
Finish & Serve: Sprinkle with Parmesan cheese (if using), then serve warm over rice, pasta, or mashed potatoes.
How to Serve Dijon Chicken Skillet with Kale
Over Grains: Serve over rice, quinoa, or farro to soak up the delicious sauce.
With Pasta: Toss it with cooked pasta for a comforting, creamy dish.
With Crusty Bread: Perfect for dipping into the creamy Dijon sauce.
As a Low-Carb Option: Serve with cauliflower rice or steamed veggies.
Additional Tips
Use Chicken Thighs: Swap chicken breasts for boneless, skinless thighs for extra juiciness.
Make it Dairy-Free: Use coconut milk instead of heavy cream for a dairy-free version.
Add More Greens: Spinach or Swiss chard also work well if you don’t have kale.
Spice It Up: Add a pinch of red pepper flakes for a little heat.
Make It Extra Rich: Stir in a bit of cream cheese for a thicker, silkier sauce.
FAQ Section
Q1: Can I use Greek yogurt instead of heavy cream?
A1: Yes! Stir it in at the end to keep the sauce creamy without curdling.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Q3: Can I freeze this dish?
A3: Yes! Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Q4: What’s the best way to reheat this?
A4: Reheat on the stovetop over low heat, adding a splash of broth or cream to revive the sauce.
Q5: Can I use regular mustard instead of Dijon?
A5: You can, but Dijon has a smoother, more refined flavor. If using yellow mustard, reduce the amount slightly.
Q6: What other proteins can I use?
A6: Try pork chops, shrimp, or even tofu for a vegetarian twist.
Q7: Can I make this ahead of time?
A7: Absolutely! Make the sauce and cook the chicken in advance, then reheat together when ready to serve.
Q8: What’s a good wine pairing for this dish?
A8: A crisp white wine like Sauvignon Blanc or Chardonnay complements the creamy Dijon sauce beautifully.
Q9: Can I add mushrooms?
A9: Yes! Sauté mushrooms with the garlic for an extra layer of flavor.
Q10: Can I make this dish spicy?
A10: Definitely! Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
Final Thoughts
This Dijon Chicken Skillet with Kale is proof that simple ingredients can create gourmet-level flavors. It’s creamy, comforting, and packed with nutrients all in just one pan! Whether you’re making it for a cozy dinner or meal prepping for the week, this dish is guaranteed to impress.
Print
Dijon Chicken Skillet with Kale
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Description
This Dijon Chicken Skillet with Kale is a delicious, restaurant-quality one-dish dinner that’s incredibly easy to prepare at home. The creamy, tangy Dijon sauce is so flavorful, you’ll be licking the plate clean! Perfect for a comforting weeknight meal, especially when served over mashed potatoes.
Ingredients
- 1 tbsp olive oil
- 2 lbs chicken thighs (bone-in, skin-on)
- 2 large shallots (peeled, cut in half, and thinly sliced)
- 2 cloves garlic (minced)
- 2 tbsp Dijon mustard
- 2 tbsp grainy Dijon mustard (whole grain or stone ground)
- 1 cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)
- 1 cup chicken broth
- 1 bunch kale (chopped, large stems discarded)
- 2 tbsp fresh sage (chopped)
- 2 tbsp fresh thyme (chopped)
- 1/2 cup heavy cream
- 1/3 cup freshly grated parmesan cheese
- Mashed potatoes (for serving, optional)
Instructions
- Preheat the oven to 425°F.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Pat the chicken dry with paper towels (this helps the skin crisp up), then place the chicken skin side down in the pan. Cook until golden brown and crispy (about 7 to 9 minutes), then transfer to a plate and season with salt and pepper.
- Remove all but a thin layer of oil from the skillet. Add the shallots to the pan and sauté until softened and beginning to brown, about 2 to 3 minutes.
- Stir in the garlic and mustards, then pour in the white wine. Cook until the wine reduces by half, about 2 to 3 minutes.
- Pour in the chicken broth, add the chicken back in (skin side up), and place the skillet in the oven (uncovered) for 15 to 20 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and transfer the chicken to a plate. Stir in the kale, sage, thyme, cream, and parmesan. Bring to a light boil and cook until the sauce is smooth and the kale is wilted, about 1 to 2 minutes.
- Season with additional salt and pepper. Return the chicken to the skillet (skin side up), spoon some sauce over the top, and serve. For the best experience, serve over mashed potatoes.
Nutrition
- Serving Size: 1 serving (¼ of the recipe)
- Calories: 570
- Sugar: 3g
- Sodium: 920mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 52g
- Cholesterol: 140mg