Chicken and Kale in Cream Sauce recipe

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Ingredients

2 tablespoons olive oil, divided
8 skinless chicken thighs
2 medium brown onions, chopped
1 pinch salt
2 cloves garlic, crushed
1 pound kale leaves, chopped
1 cup heavy cream
salt and ground black pepper to taste

Nutrition Info

341.1 calories
carbohydrate: 10.3 g
cholesterol: 119.3 mg
fat: 22.7 g
fiber: 1.7 g
protein: 24.5 g
saturatedFat: 9.5 g
servingSize: -
sodium: 129.6 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon olive oil in a large skillet or nonstick frying pan over medium-high heat. Add 4 chicken thighs and sear until golden brown, 3 to 4 minutes per side. Remove chicken thighs onto a plate. Repeat with remaining chicken thighs.

  2. Heat the remaining olive oil in the same skillet over medium heat. Add onions and 1 pinch salt. Cook and stir until softened, about 5 minutes. Stir in garlic, cook until fragrant, about 1 minute. Add kale and cook until slightly wilted, about 1 minute.

  3. Pour in heavy cream, season with salt and pepper. Return chicken thighs with their juices to the skillet, ensuring chicken is evenly distributed. Bring cream to a simmer. Cover and cook on medium-low for 8 minutes.

  4. Take the lid off of the skillet and flip chicken thighs. Increase heat to medium and cook, uncovered, until cream starts to thicken, about 4 minutes. Let rest for 2 minutes before serving.

Recipe Yield

8 chicken thighs

Recipe Note

This chicken thigh and kale recipe features a rich, cream sauce and garlic and onion flavors. Serve with rice, mashed potatoes, or your favorite vegetables--this is great with steamed broccoli or cauliflower!

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