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Tuscan Chicken Skillet
with shredded kale salad

Active: 30 min Total: 40 min
We pan sear chicken thighs and coat them in a rich, savory pancetta and artichoke pan sauce for an elegant weeknight meal. Fresh rosemary sprigs add fresh, herbal flavor.


Tuscan Chicken Skillet:
  • Onions, red - 1/2 , chopped
  • Pancetta - 4 oz , chopped
  • Artichoke hearts, frozen or canned - 16 , chopped
  • Chicken thighs, boneless and skinless - 4 large
  • Oil, cooking - 2 Tbsp
  • Rosemary, fresh - 2 sprigs
  • Vinegar, red or white wine - 2 tsp
  • Stock, chicken or vegetable - 1 1/2 cups
  • Lemons - 1/2 , juice of
Shredded Kale Salad:
  • Garlic - 2 cloves , chopped
  • Parsley, any fresh variety - 1 Tbsp , chopped
  • Kale, curly leaf - 4 large leaves , finely chopped
  • Apples, any variety - 1 , chopped
  • Oil, olive - 3 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Lemons - 1/2 , juice of
  • Pecan halves - 1/4 cup


  1. Onions / Garlic - Prep as directed. (Can be done up to 5 days ahead)
  2. Parsley / Pancetta - Prep as directed. (Can be done up to 3 days ahead)
  3. Chop kale. (Can be done 1 day ahead)
  4. If using frozen artichoke hearts, defrost in microwave; if using canned artichoke hearts, drain and rinse. Roughly chop. (Can be done 1 day ahead)
  5. Chicken - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  6. Chop apples.

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  1. Heat a skillet over medium-high heat and add cooking oil. When oil is hot, sear chicken until golden brown on both sides, 2 to 3 minutes on each side. Remove from skillet and set aside.
  2. Return skillet to heat and reduce to medium heat. Add pancetta and onion. Saute until onion is soft, ~3 minutes. Add vinegar (the portion for the chicken) and scrape up any dark bits in the bottom of the pan. Add stock, rosemary and artichoke hearts and bring to a simmer. Return chicken thighs to pan, cover with a lid and simmer until chicken is cooked through, ~8 minutes (internal temperature will be 165F / 74C). Discard rosemary sprigs and squeeze lemon juice over top.
  3. While chicken cooks, whisk together garlic, parsley, olive oil, balsamic vinegar and lemon juice. Rub dressing into shredded kale and toss with pecans and apples.
  4. Serve chicken with pan sauce spooned over top and salad on the side. Enjoy!



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