Dijon Chicken Skillet with Kale

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.

Dijon Chicken Skillet with Kale on 100 Days of Real Food

 

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!

Enjoy. :)

Dijon Chicken Skillet with Kale on 100 Days of Real Food

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Dijon Chicken Skillet with Kale on 100 Days of Real Food

Dijon Chicken Skillet with Kale

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!
4.7 from 3 votes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Print Recipe
Servings: 4

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Dijon Chicken Skillet with Kale
Amount Per Serving
Calories 693 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 18g113%
Cholesterol 237mg79%
Sodium 690mg30%
Potassium 797mg23%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 2g2%
Protein 38g76%
Vitamin A 4258IU85%
Vitamin C 56mg68%
Calcium 251mg25%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

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10 thoughts on “Dijon Chicken Skillet with Kale”

  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?
    Thanks!

    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

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