Dijon Chicken Skillet with Kale

6 Reviews / 4.7 Average
This might be our new favorite one-dish dinner! This one-dish Dijon Chicken Skillet with Kale recipe is restaurant-quality but oh so easy to make at home. The sauce is so good you'll be licking the plate clean!
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Crispy dijon kale and chicken in a creamy sauce in a skillet.

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You can’t go wrong with a one-dish dinner, especially on weeknights. I served this dijon kale and chicken recipe over mashed potatoes and used bone-in chicken thighs for extra flavor. Kale and chicken have never tasted this good!

One-Pan Skillet Chicken With Kale Recipe

Creamy, savory and oh-so easy to prepare, this one pan kale and chicken recipe will quickly become a new household favorite for any time of year! Below you’ll find a detailed step-by-step recipe including our recommendations for quick and easy sides to serve up with it.

Can I Use Boneless Chicken?

My 15-year-old thought the bones made it a little harder to cut into and eat—sometimes you have to work for your food, ha! But, I do think it would still turn out great without the bones if you prefer. You just might end up with more than four servings if you still go for the two pounds of meat. Either way, it’ll still taste great and hopefully have you licking your plates clean, too!

What to Serve with Dijon Chicken Skillet?

As I mentioned before, I served this over mashed potatoes, but homemade polenta or brown rice would be great options, too.

What Can you Substitute Kale With?

Much like most recipes with kale, you can always swap out kale for spinach if that works better for you. If you’re not a fan of either of them, feel free to leave it out of this Dijon Chicken Skillet recipe—the sauce will still be tasty!

If you run out of Dijon mustard, check out these Dijon Mustard Substitutes.

Recipe with kale and chicken on a plate served over mashed potatoes.

Other One-Dish Chicken Recipes You Might Enjoy

Enjoy. :)

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18 thoughts on “Dijon Chicken Skillet with Kale”

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Recipe Rating

  1. 5 stars
    Favorite with all adults and kids in the house! I was in a tarragon-y mood so subbed that for the other herbs (also delicious!) Also reduced mustard to about 3 Tbsp.

    A way to do some of the prep in advance:
    – Made the base of the sauce ahead: started with oil and shallots in the pan all the way through the steps of adding wine and reducing. Added in some broth, reduced a little more, then cooled and fridged it until evening time.

    – In the evening, browned the chicken (boneless skinless thighs) in a big pan, added the pre-prepped sauce base with a little more broth, half-and-half (subbed for heavy cream), and the chopped kale.
    – Covered the whole thing, gave it a shake, and let the chicken cook through / kale wilt at a low simmer.
    – Parm, fresh pepper, and some chopped parsley at the very end before serving with farro and peas/carrots.

    Doesn’t necessarily reduce the total labor, but it helps to have the base of the sauce done ahead of time!

  2. We loved this and will be making for our Valentine’s Day dinner again. I did find that the kale was a bit tough. I removed the main stem and cut into strips. Is there a certain kind of kale that might work better or should I handle it differently?

  3. 4 stars
    Love the flavor. Delicious. Love 100 Days of Real Food. However: 10 minutes prep is VASTLY incorrect. Would prefer that recipes start with time to gather, prepare. We started gathering and preparing ingredients at 5:10 PM. There were two of us. We peeled, cut and sliced the shallots, The recipe did not say what to do with the garlic cloves, so we peeled, and minced. Rinsed and removed stems from Kale, chopped. Cleaned the Chicken Thighs. We used no Skin, no Bone, so browning was longer. Plated at 6:40 PM. Total time: 1 hour 30 Minutes.

  4. This recipe was absolutely delicious! It was restaurant quality. We cooked according to recipe and didn’t change anything. I highly recommend!

    1. I love the idea of the one pot chicken and kale with a nice sauce; however the picky eaters in my household don’t like mustard. Any ideas for a substitution or can I just leave that out? Obviously will change the dish substantially….

  5. 5 stars
    This was delicious! I was a bit nervous about so much mustard but it mellowed out nicely and with the cream and wine/broth it wasn’t sharp like I expected. I used skinless thighs. And I had a HUGE bunch of kale that I didn’t think would cook down enough – but instead it actually became a good amount for a full veggie, not just part of the sauce. Delicious with mashed potatoes – I’m going to try the leftovers with some polenta cakes. Will definitely make this again!!

  6. 5 stars
    This was delicious! I had to make a few changes based on what I had. I used chicken breasts and broth instead of wine. I also ended up cutting up the chicken before putting back in the sauce to make it easier to eat. A huge hit with my 3 kids and husband. The suggestion to serve over mashed potatoes was spot on. We will be making this again!

  7. This is a great recipe for the weather in Michigan right now (cold and blustery) – I’m making it this week. Plus I love that you’ve got some kale in there – trying to eat more of that as well.

  8. This looks fabulous! My husband is a huge fan of mustard sauces like this too. We are trying to really cut back on dairy for him though – while he tends to do ok with small quantities of some of the hard cheeses like parmesan, things like ricotta or milk are a no go. Any suggestions for substitutions for the heavy cream?

    1. You could probably try coconut milk or soy milk. Just be sure to read the ingredient labels and look for ones that don’t have unwanted additives or sweeteners. – Nicole

    2. I believe Oatly makes (used to make?) a product that subs for cream. I’ve used that before for creamy soups with DF folks and it was delicious!