Creamy Chicken Parmesan and Kale Skillet with Sundried Tomatoes
This creamy, cheesy, and hearty chicken and kale skillet is what you want for dinner! It comes together in less than 30 minutes, and will put a smile on your face.
Servings 4
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon salted butter
- 1 lb. chicken breast, cut into 1-inch pieces
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 small yellow onion, diced
- 1 1/2 cups chopped curly kale, stripped from the stalk
- 1/2 cup roughly chopped roasted red peppers
- 1/4 cup roughly chopped sundried tomatoes packed in oil
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/4 cup dry white wine, or dry vermouth
- 1 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- In a large skillet over medium heat combine the olive oil and butter.
- Toss the chicken with Italian seasoning, salt and pepper.
- When the butter is melted, add the chicken to the pan, andbrown on 1 side for 4 minutes. Flip, and brown for an additional 3 minutes.
- Remove chicken to a plate, and tent with foil to keep warm.
- Add the onion to the pan, and sauté for 5 minutes.
- Stir in the kale, sundried tomatoes, and roasted peppers.Sauté for 2-3 minutes.
- Add the flour and stir for 1 minute.
- Add the broth and wine, cover, and reduce heat to medium low and cook until the kale has wilted, approximately 8 minutes.
- Add the chicken back to the pan along with any juices.
- Pour in the cream and lemon juice, and let simmer for 10minutes, or until the chicken registers 165 degrees with a meat thermometer.
- Serve immediately with rice, or on pasta.
Notes
To store: Keep the creamy parmesan skillet chicken with sundried tomatoes and kale in a resealable plastic container for up to 3 days.