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.
Ingredients
Scale
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
Instructions
- Prepare a cast-iron skillet by preheating the oven to 425°F, ensuring even cooking temperature.
- Meticulously dry chicken pieces with paper towels to guarantee crisp, golden skin during searing.
- Heat olive oil in the skillet over medium-high heat, carefully placing chicken skin-side down to achieve a rich, caramelized exterior.
- 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.
- Drain excess oil, leaving a thin coating in the skillet for sautéing shallots until they become translucent and lightly caramelized.
- Introduce minced garlic and both mustard varieties, creating an aromatic base for the sauce.
- Deglaze the skillet with white wine, allowing the liquid to reduce by half and concentrate the flavors.
- Pour chicken broth into the skillet, strategically positioning the chicken pieces skin-side up for even roasting.
- Transfer the skillet to the preheated oven, roasting uncovered until chicken reaches a safe internal temperature of 165°F.
- Remove skillet from oven and temporarily set chicken aside to prepare the final sauce.
- Incorporate kale, fresh sage, thyme, heavy cream, and parmesan into the pan, creating a luxurious, velvety sauce.
- Briefly simmer the sauce until kale wilts and the mixture becomes smooth and cohesive.
- Adjust seasoning with additional salt and pepper to enhance overall flavor profile.
- Gently return chicken to the skillet, nestling the pieces in the creamy sauce.
- 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