Imagine a dish that combines crispy, golden chicken thighs with luxuriously creamy, tender kale - all prepared in just one skillet with minimal cleanup. This One Pot Chicken with Creamed Kale is not just a meal, it's a culinary experience that transforms simple ingredients into a restaurant-worthy dinner that will have your family begging for seconds. Whether you're a busy home cook or a weekend chef looking to impress, this recipe promises maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups kale, chopped
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare ingredients by patting chicken thighs dry with paper towels and seasoning generously with salt and pepper on both sides.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until the oil shimmers and is almost smoking.
- Carefully place chicken thighs skin-side down in the hot skillet, allowing the skin to crisp and turn golden brown, which takes approximately 6-7 minutes.
- Flip chicken thighs and cook the other side for an additional 4-5 minutes until lightly browned, then remove chicken from the pan and set aside on a plate.
- In the same skillet, add sliced onions and cook until they become translucent and slightly caramelized, about 3-4 minutes.
- Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in chicken broth and scrape the bottom of the pan to release any browned bits, which will add depth of flavor to the dish.
- Add chopped kale to the skillet and stir, allowing it to start wilting and absorbing the liquid.
- Return chicken thighs to the skillet, nestling them on top of the kale, and reduce heat to medium-low.
- Pour heavy cream over the chicken and kale, ensuring even distribution.
- Cover the skillet and simmer for 15-20 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove lid and let the sauce reduce and thicken for an additional 2-3 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, spooning the creamed kale alongside and underneath the crispy chicken thighs.
Tips
- Pat chicken thighs completely dry before seasoning to ensure a crispy, golden-brown skin.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and better browning.
- Don't rush the chicken skin crisping process - let it develop a beautiful golden color for maximum flavor.
- Use fresh, hearty kale for the best texture and nutritional value.
- Monitor the internal temperature of the chicken to ensure it reaches 165°F (74°C) for food safety.
- Let the sauce reduce at the end to create a rich, concentrated flavor.
- For extra richness, you can add a sprinkle of parmesan cheese or red pepper flakes before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 6g
Protein: 28g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 140mg
