A Super Exciting Chicken Breast Recipe. No, Really!
How, you ask, could a boneless, skinless chicken breast recipe be exciting? Well, for one thing, this recipe will only require you to dirty one pan, so clean up is a breeze.
So many little slightly upgraded ingredients come together in this one-pot chicken dish to make it work so very well and taste so very good. For example, using shallots instead of onions is one of our favorite little tricks for making savory recipes like this taste just a bit more delicious. Shallots are milder and sweeter than regular onions, which have a sharper bite. We love their delicate texture, too. Good olives—you can grab them from the olive bar—and a hunk of Parmesan cheese are both things that are handy and easy to have around!
You Will Need…
- 2 Tbsp extra-virgin olive oil
- 4 boneless, skinless chicken breast
- 2 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2large shallots, thinly sliced
- 4garlic cloves, minced
- 8 cups chopped Tuscan kale leaves, ribs removed, about 2 bunches
- 2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 Tbsp whole grain mustard
- 2 tsp fresh thyme leaves
- 1/4 tsp ground nutmeg
- 1 cup pitted Green olives, halved
- 1 cup panko breadcrumbs
- 4 Tbsp salted butter
- Season the chicken breasts on all sides with 2 teaspoons of salt and the black pepper. In a braiser or Dutch oven set over medium-heat, warm the olive oil until it glistens. Add the chicken breasts and cook, undisturbed, until they’re browned, about 5 minutes each side. The chicken does not need to be cooked through at this point. Set aside.
- Add the shallots to the pan and cook for 2-3 minutes until they begin to soften. You can pour in a small splash of chicken stock or water (two tablespoons at a time) if the shallots are browning too quickly. Add the garlic and cook for one minute longer.
- Add half of the kale and cook until the kale has wilted, about 4 minutes. Stir in the rest of the kale and cook until it has wilted, about another 4 minutes. Stir in the heavy cream, Parmesan, mustard, thyme, nutmeg and remaining 1/2 teaspoon salt. Turn the heat to high and bring the creamed kale to a simmer, stirring often.
- Reduce the heat to medium-low and nestle the browned chicken breasts into the creamed kale. Add the olives and cook uncovered at a low simmer for about 15 minutes. Check for doneness by inserting an instant-read thermometer into the thickest part of the chicken breast. If it reads 74°C, the chicken breast is done!
- While the chicken is cooking, melt the butter in a small saucepan set over medium heat, when the butter is melted add the panko and stir to combine. Keep stirring over the heat until the panko is golden brown. Set aside.
- When the chicken is done, sprinkle the buttery toasted panko over the top of the dish and serve. ENJOY!
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