Creamy Garlic Chicken with Wilted Kale and Crispy Breadcrumbs
Ingredients
- 1½ poundschicken breast
- ·kosher salt
- ·black pepper
- ¼ cupall-purpose flour
- 3 tablespoonolive oil
- 6 clovesgarlic
- 1 poundkale
- ¾ cupchicken broth
- ½ cupheavy cream
- 1 teaspoondijon mustard
- ⅓ cuppanko breadcrumbs
- 2 tablespoonbutter
Prep
- 01
Mince 6 cloves garlic.
- 02
Remove thick stems from kale and roughly chop the leaves into bite-sized pieces.
Method
- 01
Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides.
- 02
Dredge each chicken breast lightly in flour, shaking off excess.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add chicken and cook 5–6 minutes per side until golden brown. Transfer to a plate.
- 04
Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet, then add minced garlic and cook, stirring, for 30 seconds until fragrant.
- 05
Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream and Dijon mustard until smooth.
- 06
Return chicken to the skillet and simmer gently for 8–10 minutes, until cooked through (internal temperature 165°F).
- 07
Add kale in large handfuls, stirring until it wilts, about 3–4 minutes. Season to taste with salt and pepper.
- 08
While the chicken simmers, melt butter in a small skillet over medium heat. Add panko and toast, stirring often, for 2–3 minutes until golden and fragrant. Set aside.
- 09
Divide chicken, kale, and sauce among bowls or plates. Top with toasted breadcrumbs and serve.
Spice Tips
For warmth, add a pinch of red pepper flakes to the cream sauce. A squeeze of fresh lemon juice at the end brightens the dish. Fresh thyme stirred in just before serving adds herbal depth.
Make-ahead: prep the garlic and kale in the morning and store in the fridge. The breadcrumb topping adds texture and prevents the dish from feeling one-note. Serve with crusty bread or over rice if you'd like more sauce.