Sizzling Dijon Chicken Skillet with Kale: A Flavor-Packed Family Meal

Dijon mustard transforms ordinary chicken into a culinary masterpiece of tangy elegance.

Home cooks and food enthusiasts appreciate the robust flavors that emerge from this simple yet sophisticated skillet preparation.

The combination of tender chicken and vibrant kale creates a nutritious and satisfying meal that feels both comforting and gourmet.

Creamy Dijon sauce coats the protein and greens, delivering a harmonious blend of rich and zesty notes that dance across the palate.

Skillful seasoning and careful cooking techniques elevate this dish from mundane to memorable.

Diners will discover a delightful balance of texture and flavor that makes this skillet recipe a standout choice for weeknight dinners or special occasions.

Why Dijon Chicken Skillet With Kale Works Well

• Speedy Weeknight Wonder: Whip up this delectable chicken dish in under 45 minutes, perfect for busy families craving a gourmet meal without spending hours in the kitchen.
• Flavor-Packed Masterpiece: Dijon mustards, white wine, and fresh herbs create a luxurious sauce that transforms ordinary chicken into an extraordinary dining experience, elevating home cooking to restaurant-quality.
• One-Pan Convenience: Using a cast-iron skillet means minimal cleanup and maximum flavor, as each ingredient builds depth while cooking in the same pan, saving time and reducing dishwashing hassle.
• Nutrient-Rich Comfort: Incorporating kale adds a nutritious green element to the dish, boosting overall health while complementing the rich, creamy sauce and crispy chicken skin.

What You’ll Need For Dijon Chicken Skillet With Kale

• Chicken Thighs: Juicy, flavorful meat with crispy skin, best when bone-in and skin-on for maximum richness.

• Salt, Black Pepper: Essential for enhancing chicken's natural flavors, choose kosher or sea salt for better taste.

• Shallots, Garlic: Provide deep, sweet, and pungent base flavors, fresh and finely chopped for best results.

• Sage, Thyme: Fresh herbs that add earthy and aromatic notes, great for complementing chicken's richness.

• White Wine, Chicken Broth: Create depth and help deglaze the pan, choose dry white wine like sauvignon blanc.

• Dijon Mustard: Sharp and tangy condiment that adds complexity to the sauce.

• Heavy Cream, Parmesan Cheese: Provide richness and smooth texture, grate fresh parmesan for best flavor.

• Olive Oil: Helps with initial chicken searing and adds subtle flavor.

• Kale: Nutrient-dense leafy green that wilts beautifully in the creamy sauce.

How To Make Dijon Chicken Skillet With Kale

Step 1: Preheat Oven

Set the oven to 425°F to prepare for roasting.

Step 2: Crisp Chicken Skin

• Olive oil
• Chicken

Heat oil in a large cast-iron skillet over medium-high heat. Pat chicken completely dry. Place chicken skin side down, cooking until golden and crispy for 7-9 minutes. Transfer chicken to a plate and season with salt and pepper.

Step 3: Sauté Shallots

Remove excess oil, leaving a thin layer. Add shallots to the pan, cooking until softened and lightly browned for 2-3 minutes.

Step 4: Build Flavor Base

• Garlic
• Dijon mustard
• Whole grain mustard
• White wine

Stir in garlic and mustards. Pour white wine, reducing by half for 2-3 minutes.

Step 5: Bake Chicken

Pour chicken broth into skillet. Return chicken (skin side up) to pan. Bake uncovered in oven for 15-20 minutes until internal temperature reaches 165°F.

Step 6: Create Creamy Sauce

• Kale
• Sage
• Thyme
• Heavy cream
• Parmesan cheese

Remove chicken from oven. Transfer chicken to a plate. Stir kale, herbs, cream, and parmesan into skillet. Bring to light boil, cooking until sauce smooths and kale wilts for 1-2 minutes.

Step 7: Final Touch and Serve

Season with additional salt and pepper. Return chicken to skillet, spooning sauce over top. Serve over creamy mashed potatoes for a delightful meal.

Smart Advice For Dijon Chicken Skillet With Kale

• Crisp Chicken Skin Technique: Pat chicken thoroughly with paper towels to achieve golden, crispy skin that's restaurant-quality and perfectly browned.
• Control Wine Reduction: Watch white wine carefully while reducing to concentrate flavors without burning, ensuring a rich and balanced sauce foundation.
• Kale Wilting Perfection: Add kale at the end of cooking to maintain its vibrant green color and prevent overcooking, preserving nutrients and texture.
• Temperature Precision: Use a meat thermometer to check chicken's internal temperature reaches exactly 165°F for safe, juicy meat without drying out.
• Sauce Enhancement Trick: Stir parmesan into the sauce just before serving to create a smooth, creamy consistency that coats the chicken and kale beautifully.

Storing Dijon Chicken Skillet With Kale Right

• Refrigerate: Store leftover chicken in an airtight container within 2 hours of cooking. Keep the chicken and sauce separate to maintain their individual textures and prevent sogginess.
• Cool Down: Let the chicken cool completely at room temperature before refrigerating. This prevents condensation and keeps the meat's crispy skin intact.
• Reheat: Warm the chicken in a preheated 350°F oven for 10-15 minutes. Place chicken in a baking dish, add a splash of chicken broth to keep it moist, and cover with foil to prevent drying out.
• Consume Quickly: Enjoy refrigerated leftovers within 3-4 days for the best flavor and quality. Discard if any unusual odors or signs of spoilage appear.

Pair Dijon Chicken Skillet With Kale Like A Pro

• Elevate Wine Pairing: Select a crisp, dry white wine like Sauvignon Blanc or Chardonnay to complement the Dijon mustard's tangy profile and match the chicken's richness.
• Craft Potato Partner: Whip creamy mashed potatoes with roasted garlic and extra butter to soak up the luxurious sauce, creating a perfect base for the tender chicken.
• Herb-Infused Side Salad: Toss a light arugula salad with lemon vinaigrette, shaved parmesan, and toasted pine nuts to add brightness and cut through the dish's creamy texture.
• Rustic Bread Accompaniment: Serve warm, crusty sourdough or rosemary focaccia to soak up the delectable sauce and provide a satisfying crunch alongside the tender chicken.

Try New Versions Of Dijon Chicken Skillet With Kale

• Dairy-Free Deconstructed: Replace cream and parmesan with coconut milk and nutritional yeast for a dairy-free version that maintains rich flavor and creamy texture.
• Herb Swap Adventure: Substitute sage and thyme with fresh rosemary and tarragon to create a different aromatic profile while keeping the core recipe intact.
• Low-Carb Cauliflower Base: Skip mashed potatoes and serve the chicken and kale sauce over roasted cauliflower rice for a lighter, low-carbohydrate alternative that complements the dish's robust flavors.
• Vegetarian Protein Transformation: Replace chicken with firm tofu or tempeh, adjusting cooking times and using vegetable broth to create a completely plant-based meal that retains the original recipe's essence.

Dijon Chicken Skillet With Kale Q&A

• What type of mustard works best for this recipe?

Dijon mustard is the primary mustard used, but you can mix in whole grain mustard for extra texture and depth of flavor. The combination adds a rich, tangy complexity to the chicken.

• Can I use a different type of skillet?

A cast-iron skillet is recommended for even heat distribution and creating a crispy chicken skin. However, an oven-safe stainless steel or heavy-bottomed skillet will also work well.

• How do I ensure the chicken skin gets crispy?

Pat the chicken dry with paper towels before cooking to remove excess moisture. Cook skin-side down in hot oil over medium-high heat for 7-9 minutes without moving the chicken, which helps create a golden, crispy skin.

• Is it necessary to use fresh herbs?

Fresh herbs like sage and thyme provide the best flavor, but dried herbs can be substituted if fresh aren’t available. Use about 1/3 the amount of dried herbs compared to fresh herbs.

Savory Dijon Chicken Skillet with Kale Recipe

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4.6 from 38 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Succulent Dijon Chicken Skillet with Kale marries French-inspired flavors and hearty greens in one pan. Creamy mustard sauce and tender chicken create a quick, satisfying meal that will make dinner feel like a gourmet experience.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 2 pounds (907 grams) chicken thighs (bone-in, skin-on)

Cooking Fats and Aromatics:

• 1 tablespoon (15 milliliters) olive oil
• 2 large shallots (peeled, cut in half, and thinly sliced)
• 2 cloves garlic (minced)

Liquid and Seasoning Ingredients:

• 2 tablespoons (30 milliliters) Dijon mustard
• 2 tablespoons (30 milliliters) grainy Dijon mustard (whole grain or stone ground)
• 1 cup (240 milliliters) dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay)
• 1 cup (240 milliliters) chicken broth
• ½ cup (120 milliliters) heavy cream

Herbs and Cheese:

• 1 bunch kale (chopped, large stems discarded)
• 2 tablespoons (8 grams) fresh sage (chopped)
• 2 tablespoons (8 grams) fresh thyme (chopped)
• ⅓ cup (33 grams) freshly grated parmesan cheese

Optional Serving Suggestion:

• Mashed potatoes

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Instructions

1. Prepare a cast-iron skillet by preheating the oven to 425°F, ensuring even cooking temperature.
2. Meticulously dry chicken pieces with paper towels to guarantee crisp, golden skin during searing.
3. Heat olive oil in the skillet over medium-high heat, carefully placing chicken skin-side down to achieve a rich, caramelized exterior.
4. Cook chicken until a deep golden brown develops, approximately 7-9 minutes, then transfer to a separate plate and season generously with salt and pepper.
5. Drain excess oil, leaving a thin coating in the skillet for sautéing shallots until they become translucent and lightly caramelized.
6. Introduce minced garlic and both mustard varieties, creating an aromatic base for the sauce.
7. Deglaze the skillet with white wine, allowing the liquid to reduce by half and concentrate the flavors.
8. Pour chicken broth into the skillet, strategically positioning the chicken pieces skin-side up for even roasting.
9. Transfer the skillet to the preheated oven, roasting uncovered until chicken reaches a safe internal temperature of 165°F.
10. Remove skillet from oven and temporarily set chicken aside to prepare the final sauce.
11. Incorporate kale, fresh sage, thyme, heavy cream, and parmesan into the pan, creating a luxurious, velvety sauce.
12. Briefly simmer the sauce until kale wilts and the mixture becomes smooth and cohesive.
13. Adjust seasoning with additional salt and pepper to enhance overall flavor profile.
14. Gently return chicken to the skillet, nestling the pieces in the creamy sauce.
15. Serve immediately, preferably atop creamy mashed potatoes to complement the rich, herbaceous sauce.

Notes

• Pat chicken thoroughly to ensure extra crispy skin, which locks in moisture and creates a delectable golden-brown exterior.
• Use a cast-iron skillet for even heat distribution and superior flavor development throughout the cooking process.
• Swap heavy cream with Greek yogurt or coconut milk for a lighter, diet-friendly version that maintains creamy texture.
• Choose bone-in, skin-on chicken thighs as an alternative to breasts for richer flavor an

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 487
• Sugar: 2 g
• Sodium: 640 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 42 g
• Cholesterol: 150 mg