Garlic-Butter Chicken with Crispy Kale and Lemon
Ingredients
- 4 ounceschicken breast (boneless, skinless)
- 6 ounceskale
- 4 clovesgarlic
- 2 tablespoonbutter
- 1lemon
- 2 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Remove kale stems and roughly chop the leaves into bite-sized pieces.
- 03
Cut 1 lemon in half.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides.
- 02
Once the oil is shimmering, add chicken and cook 6–7 minutes per side until cooked through and golden. Transfer to a plate.
- 03
In the same skillet, add 1 tablespoon olive oil and 2 tablespoons butter. Add minced garlic and cook for 30 seconds until fragrant.
- 04
Add kale to the skillet and toss to coat. Cook for 3–4 minutes, stirring occasionally, until tender and the edges are crispy.
- 05
Return chicken to the skillet. Squeeze half the lemon over everything and toss gently. Season with salt and pepper to taste.
- 06
Serve with lemon wedges for brightness.
Spice Tips
For warmth, add a pinch of red pepper flakes to the garlic butter. A dash of Dijon mustard stirred in at the end adds tang without heat. Fresh thyme or oregano would complement the garlic nicely.
Ready in under 20 minutes. Pairs beautifully with a simple grain like rice or quinoa if you want more substance, but stands alone as a lean main.