Creamy Garlic Chicken with Crispy Kale
Ingredients
- 1½ poundschicken breast
- 1 bunchkale
- 6 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 3 tablespoonolive oil
- 2 tablespoonbutter
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 6 cloves garlic.
- 02
Roughly chop or tear 1 bunch kale (remove tough stems, wash, and pat dry).
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides. Sear for 5–6 minutes per side until golden and cooked through (an instant-read thermometer should read 165°F). Transfer to a plate.
- 02
Add remaining 1 1/2 tablespoons olive oil and 2 tablespoons butter to the same pan. Add garlic and cook over medium heat for 1–2 minutes, stirring, until fragrant.
- 03
Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 2 minutes.
- 04
Add kale in handfuls, stirring until it wilts and softens, about 3–4 minutes total. Season with salt, pepper, and red pepper flakes to taste.
- 05
Return chicken to the pan, nestling it into the kale and sauce. Simmer for 1–2 minutes to warm through. Serve immediately.
Spice Tips
The recipe has a gentle warmth from red pepper flakes. For deeper heat, add a pinch of cayenne or smoked paprika to the sauce. A squeeze of fresh lemon juice just before serving brightens the whole dish.
Pair with crusty bread, pasta, or rice to soak up the creamy sauce. Leftover chicken and kale will keep in the fridge for 3 days.