Creamy Garlic Chicken with Crispy Kale
Ingredients
- 4chicken breast (about 6 ounces each)
- 1 bunchkale
- 6 clovesgarlic
- ¾ cupheavy cream
- ½ cupchicken broth
- 3 tablespoonolive oil
- 2 tablespoonbutter
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ cupParmesan cheese
Prep
- 01
Mince 6 cloves garlic.
- 02
Roughly chop 1 bunch of kale, discarding the thick stems.
Method
- 01
Pat 4 chicken breasts dry and season both sides generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Once the oil shimmers, add the chicken and cook for 6–7 minutes per side until golden and cooked through (165°F internal temperature). Transfer to a plate.
- 03
Add 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant.
- 04
Pour in 1/2 cup chicken broth and 3/4 cup heavy cream. Stir to combine and bring to a gentle simmer for 2 minutes.
- 05
Nestle the chicken back into the sauce and sprinkle 1/4 cup Parmesan over top. Simmer for another 2 minutes.
- 06
Add the kale to the skillet (it will wilt as it cooks) and stir until completely coated and tender, about 3–4 minutes. Taste and adjust seasoning.
- 07
Serve the chicken over pasta, rice, or with crusty bread to soak up the cream sauce.
Spice Tips
To add warmth, finish with a pinch of red pepper flakes or nutmeg stirred into the cream sauce. Fresh lemon zest over the finished dish brightens the richness.
This reheats well in a low oven or gently on the stovetop. For a lighter version, use half-and-half or whole milk instead of heavy cream, though the sauce will be less silky.