Garlic Chicken & Kale with Crispy Breadcrumb Finish
Ingredients
- 1½ poundschicken breast
- 1 bunchkale
- 6 clovesgarlic
- 4 tablespoonolive oil
- ⅓ cuppanko breadcrumbs
- 1lemon
- ½ cupvegetable broth
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 6 cloves garlic.
- 02
Roughly chop 1 bunch kale, removing thick stems.
Method
- 01
Pat chicken breasts dry and season generously with salt and black pepper on both sides.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and an instant-read thermometer registers 165°F. Transfer to a cutting board to rest.
- 03
In the same skillet, reduce heat to medium. Add remaining 2 tablespoons olive oil and minced garlic, stirring constantly for 30 seconds until fragrant.
- 04
Add kale in batches, stirring often as it wilts, about 4–5 minutes total. Pour in vegetable broth and squeeze in half the lemon juice. Season with a pinch of red pepper flakes, salt, and pepper. Simmer 2 minutes.
- 05
Slice rested chicken into strips. Scatter panko over the kale, stir gently to combine, and top with chicken slices. Drizzle with remaining lemon juice and serve immediately.
Spice Tips
The red pepper flakes add subtle warmth; increase to 1/2 teaspoon for more heat. A handful of fresh parsley or dill stirred in at the end brightens the plate. Grated Parmesan over the breadcrumb topping adds savory depth.
Leftovers keep refrigerated for 2 days; reheat gently in a skillet with a splash of water. For extra richness, stir a dollop of Greek yogurt into the kale just before serving.