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
Scale
- 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