Dijon Chicken Skillet with Kale

3 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.

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

Dijon Kale and Chicken One-Pan Skillet Recipe

Creamy, savory and oh-so easy to prepare, this one-pan chicken and kale 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.

Can I Substitute Kale?

Much like most similar recipes, 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!

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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12 thoughts on “Dijon Chicken Skillet with Kale”

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Recipe Rating

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

  2. 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!!

  3. 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!

  4. 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.

  5. 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