Crispy Chicken with Creamy Kale and Garlic Toast
Ingredients
- 4boneless, skinless chicken breasts (about 6 ounces each)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupall-purpose flour
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1 bunchkale (about 10 ounces, Lacinato or curly)
- 1 cupchicken broth
- ½ cupheavy cream
- 1 tablespoonwhole grain mustard
- ½lemon
- 4 slicescrusty bread
- 2 tablespoonbutter
Prep
- 01
Mince 4 garlic cloves.
- 02
Remove the tough center ribs from the kale and roughly chop the leaves into bite-sized pieces.
- 03
Cut the lemon in half.
Method
- 01
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Dredge each breast in flour, shaking off excess.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and cook for 6 minutes per side, until golden and cooked through (an instant-read thermometer should read 165°F). Transfer to a plate and tent with foil.
- 03
In the same skillet, add the remaining 1 tablespoon olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
- 04
Add the chopped kale and 1/4 cup broth. Stir and cook for 3–4 minutes until the kale begins to soften.
- 05
Pour in the remaining broth and the cream. Stir in the mustard. Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and the kale is tender. Taste and adjust seasoning with salt and pepper. Squeeze in lemon juice to brighten the flavor.
- 06
While the kale cooks, butter the bread slices and toast them in a toaster oven or under the broiler until golden and crispy, about 2–3 minutes.
- 07
Divide the creamy kale among four bowls or plates. Top each with a piece of crispy chicken and serve with a garlic toast slice on the side.
Spice Tips
To deepen the savory warmth, add 1/2 teaspoon smoked paprika or a pinch of nutmeg to the cream sauce. For gentle heat, stir in a few red pepper flakes. Fresh thyme or sage (a small pinch, cooked into the sauce) adds earthiness.
For make-ahead convenience, you can prep and chop the kale up to 2 hours before cooking. Store in a damp paper towel in the fridge to keep it fresh. Leftovers keep for 3 days; reheat gently in the microwave.