This might be our new favorite one-dish dinner! This Dijon Chicken Skillet with Kale has such a simple sauce, but is so flavorful and fancy. I love restaurant-quality dishes that are almost effortless to make at home! We were practically licking the last bits of sauce off our plates with this one.
I served this chicken over mashed potatoes and used bone-in chicken thighs for extra flavor. 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!
Other One-Dish Chicken Recipes You Might Enjoy
- Chicken & Veggie Teriyaki Skillet
- Creamy Coconut Lime Chicken & Vegetables
- Chicken and Wild Mushroom Skillet
- Lemon Roasted Chicken and Cauliflower
Dijon Chicken Skillet with Kale
- 1 tablespoon olive oil
- 2 pounds chicken thighs bone-in, skin-on
- 2 large shallots peeled, cut in half, and thinly sliced
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 2 tablespoons grainy Dijon mustard whole grain or stone ground
- 1 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio, or Chardonnay)
- 1 cup chicken broth
- 1 bunch kale chopped (large stems discarded first)
- 2 tablespoons fresh sage chopped
- 2 tablespoons fresh thyme chopped
- 1/2 cup heavy cream
- 1/3 cup freshly grated parmesan cheese
- mashed potatoes recommended for serving
- Preheat oven to 425 degrees F.
- Heat the oil in a large cast-iron skillet over medium-high heat. Pat the chicken dry with paper towels (this is important so that the skin will brown instead of steam), and place skin side down in the pan. Cook until golden brown and crispy (but still raw in the middle), about 7 to 9 minutes, then transfer to a plate and season with salt and pepper.
- Remove all but a thin layer of the oil in the skillet. Still on medium-high heat, add the shallots and stir until soft and beginning to brown, 2 to 3 minutes.
- Stir in the garlic and mustards, then pour in the wine and cook until it reduces by half, another 2 to 3 minutes.
- Pour in the broth, add the chicken back in with skin side up, and place in the oven (uncovered) until the chicken is done all the way through (165 degrees F internal temp), 15 to 20 minutes.
- Remove from oven and once again, remove the chicken from the skillet. Stir in the kale, herbs, cream, and parmesan. Bring to a light boil and stir until the sauce is smooth and the kale is wilted, 1 to 2 minutes.
- Season with more salt and pepper (to taste), add the chicken back in (skin side up), spoon some sauce over top, and serve. Tastes great over mashed potatoes.