Garlic-Chicken Pan with Crispy Kale
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 bunchkale
- 6 clovesgarlic
- 3 tablespoonolive oil
- ½ cupchicken broth
- 1lemon
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 6 cloves garlic.
- 02
Roughly chop 1 bunch kale, removing any thick stems.
- 03
Cut 1 lemon in half.
Method
- 01
Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and red pepper flakes.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken skin-side down and cook for 6 minutes until the skin is golden and crispy. Flip and cook another 5 minutes.
- 03
Push chicken to the sides of the pan. Add minced garlic to the center and stir for 30 seconds until fragrant.
- 04
Pour in chicken broth around the chicken. Lower heat to medium, cover, and simmer for 8 minutes until chicken is cooked through (165°F at the thickest part).
- 05
While chicken cooks, toss the kale with 1 tablespoon olive oil, salt, and pepper in a bowl.
- 06
Remove the cover from the skillet and scatter the kale over the chicken. Cover again and cook for 2 minutes until kale wilts and softens.
- 07
Squeeze lemon juice over the pan, stir gently, and serve straight from the skillet.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika with the garlic. A pinch of cayenne brings heat. A splash of balsamic vinegar at the end adds subtle sweetness and depth.
Skin-on chicken thighs stay juicy and crisp; breasts will work but cook them separately to avoid drying out. Swap kale for spinach if you prefer a milder green.