Chicken and Kale in Cream Sauce

This chicken thigh and kale recipe features a rich, cream sauce and garlic and onion flavors. Serve with rice, mashed potatoes, or your favorite vegetables--this is great with steamed broccoli or cauliflower!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 341 Calories

Ingredients

• 1 pinch salt
• 1 cup heavy cream
• salt and ground black pepper to taste
• 2 cloves garlic, crushed
• 2 tablespoons olive oil, divided
• 8 skinless chicken thighs
• 2 medium brown onions, chopped
• 1 pound kale leaves, chopped

Recipe Instructions

Step 1

Heat 1 tablespoon olive oil in a large skillet or nonstick frying pan over medium-high heat. Add 4 chicken thighs and sear until golden brown, 3 to 4 minutes per side. Remove chicken thighs onto a plate. Repeat with remaining chicken thighs.

Step 2

Heat the remaining olive oil in the same skillet over medium heat. Add onions and 1 pinch salt. Cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add kale and cook until slightly wilted, about 1 minute.

Step 3

Pour in heavy cream; season with salt and pepper. Return chicken thighs with their juices to the skillet, ensuring chicken is evenly distributed. Bring cream to a simmer. Cover and cook on medium-low for 8 minutes.

Step 4

Take the lid off of the skillet and flip chicken thighs. Increase heat to medium and cook, uncovered, until cream starts to thicken, about 4 minutes. Let rest for 2 minutes before serving.