Garlic-Butter Chicken with Crispy Kale and Caramelized Shallots
Ingredients
- 1½ poundschicken breast
- 1 bunchkale
- 2 mediumshallot
- 4 clovesgarlic
- 3 tablespoonbutter
- ½ cupchicken broth
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Thinly slice 2 medium shallots.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper. Once butter foams, add chicken and cook 6–7 minutes per side until golden and cooked through (an instant-read thermometer should read 165°F). Transfer to a plate.
- 02
In the same pan, melt 1 tablespoon butter over medium heat. Add shallots and cook 4–5 minutes, stirring occasionally, until soft and lightly caramelized. Add minced garlic and red pepper flakes and stir for 30 seconds until fragrant.
- 03
Add chicken broth to the pan and scrape up any browned bits from the bottom. Return chicken to the pan and simmer for 2 minutes to warm through.
- 04
Meanwhile, roughly chop the kale (discard thick stems). In a second skillet, melt 1 tablespoon butter over medium-high heat. Add kale in batches and cook 3–4 minutes, stirring often, until wilted and crispy at the edges. Season with salt and pepper.
- 05
Serve chicken and pan sauce alongside the crispy kale.
Spice Tips
Red pepper flakes add gentle heat here; increase to 1/2 teaspoon for more kick. A squeeze of lemon juice or a splash of white wine (swapped for half the broth) brightens the sauce beautifully. Finish with a small handful of parsley if you have it.
If you only have one large skillet, cook the kale first, transfer to a plate, then proceed with the chicken—the pan will still have plenty of residual flavor.