Tuscan Chicken Skillet
with shredded kale salad
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.
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Ingredients
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
Prep
- Onions / Garlic - Prep as directed. (Can be done up to 5 days ahead)
- Parsley / Pancetta - Prep as directed. (Can be done up to 3 days ahead)
- Chop kale. (Can be done 1 day ahead)
- If using frozen artichoke hearts, defrost in microwave; if using canned artichoke hearts, drain and rinse. Roughly chop. (Can be done 1 day ahead)
- Chicken - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
- Chop apples.
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Make
- 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.
- 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.
- 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.
- Serve chicken with pan sauce spooned over top and salad on the side. Enjoy!
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