Dijon Chicken Skillet with Kale
Facebook145Pinterest299E-mailThis could be our new favorite one-course dinner! This Kale Dijon Chicken Skillet has such a simple sauce, but it's so tasty and sophisticated. I love restaurant quality dishes which are almost easy to prepare at home! We practically licked the last bits of sauce off our plates with this one. I served this chicken […]

This could be our new favorite one-course dinner! This Kale Dijon Chicken Skillet has such a simple sauce, but it's so tasty and sophisticated. I love restaurant quality dishes which are almost easy to prepare at home! We practically licked the last bits of sauce off our plates with this one.

100 Days of Real Food Dijon Chicken & Kale Skillet

I served this chicken over mashed potatoes and used bone-in chicken thighs for added flavor. My 15 year old thought the bones made it a bit harder to cut and eat - sometimes you have to work for your food, ha! But, I think it would still be fine without the bones if you prefer. You could end up with more than four servings if you always go for the two pounds of meat. Either way, it will still taste great and I hope you lick your plates clean too!

Enjoy. 🙂

100 Days of Real Food Dijon Chicken & Kale Skillet

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Chicken Dijon and Kale Skillet

This One-Course Kale Dijon Chicken Recipe is restaurant quality, but so easy to make at home. The sauce is so good that you will lick the plate!

Impression

100 Days of Real Food Dijon Chicken & Kale Skillet

Ingredients

  • 1 teaspoon olive oil
  • 2 pound sterling chicken thighs, with bone, with skin
  • 2 tall shallots, peeled, halved and thinly sliced
  • 2 cloves Garlic
  • 2 soup spoons Dijon's mustard
  • 2 soup spoons grainy Dijon mustard, whole or stone ground grains
  • 1 Chopped off dry white wine, (like Sauvignon Blanc, Pinot Grigio or Chardonnay)
  • 1 Chopped off chicken broth
  • 1 bouquet kale, chopped (large stems discarded first)
  • 2 soup spoons fresh sage, chopped
  • 2 soup spoons fresh thyme, chopped
  • 1/2 Chopped off heavy cream
  • 1/3 Chopped off freshly grated parmesan cheese
  • mashed potatoes, recommended to serve

Instructions

  1. Preheat the oven to 425 degrees F.

  2. Heat oil in a large cast iron skillet over medium-high heat. Pat the chicken dry with paper towels (this is important for the skin to brown instead of steaming) and place the skin side down in the pan. Cook until golden brown and crisp (but still raw in the middle), about 7 to 9 minutes, then transfer to a plate and season with S&P.

  3. Remove all but a thin layer of oil from the pan. Still over medium-high heat, add the shallots and stir until tender and starting to brown, 2 to 3 minutes.

  4. Stir in the garlic and mustard, then pour in the wine and cook until reduced by half, another 2 to 3 minutes.

  5. Pour in the broth, add the chicken skin-side up and place in the oven (uncovered) until the chicken is cooked through (internal temperature 165 degrees F), 15 to 20 minutes.

  6. Remove from the oven and once again remove the chicken from the pan. Stir in the kale, herbs, cream and Parmesan. Bring to a light boil and stir until the sauce is smooth and the cabbage is wilted, 1 to 2 minutes.

  7. Season with more salt and pepper (to taste), return the chicken (skin side up), pour a little sauce on top and serve. Good taste with mashed potatoes.


Recipe Notes

We recommend organic ingredients when possible.

Nutritional intake

Nutritional intake

Chicken Dijon and Kale Skillet

Quantity per serving

Calories 693 Calories from Fat 450

% Daily Value *

Fat 50 grams77%

Saturated fat 18g113%

Cholesterol 237 mg79%

Sodium 690 mg30%

Potassium 797 mg23%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 2g2%

Protein 38 g76%

Vitamin A 4258IU85%

Vitamin C 56 mg68%

Calcium 251 mg25%

The iron 4 mg22%

* Percent Daily Values ​​are based on a 2000 calorie diet.