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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.
Tags

Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  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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Make

  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!

Nutrition Facts

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Reviews

Ratings

Original (140)
Gluten-free (8)
Paleo (16)
Vegetarian (24)

66 reviews

Served this over leftover farro 10/10 recommend! Easy and so full of flavor.

By: Courtney
Posted: Aug 19, 2021
Diet: Original
0 Helpful

Yum! The only thing I didn't like was the small portion. Will make more chicken next time.

By: Melanie
Posted: Nov 17, 2018
Diet: Original
0 Helpful

Loved this! After reading comments added garlic and cornstarch. It was restaurant worthy.

By: Jena
Posted: May 11, 2016
Diet: Original
0 Helpful

I didn't make the garlic bread, but instead paired with noodles. It felt like a gourmet Italian dish! So much flavor! My husband wants me t chop some mushrooms and add a little wilted spinach next time. We also added a little Parmesan cheese on top.

By: Kim
Posted: Apr 19, 2016
Diet: Original
0 Helpful

Next time I'll include a side of broccoli or other veggies. Very tasty and smelled absolutely amazing while cooking.

By: Jessica
Posted: Mar 23, 2016
Diet: Original
0 Helpful

Made the original but converted it to gluten free with gf garlic bread. Next time I would try to thicken up the sauce to make it more of a gravy. Flavor was great.

By: Jen
Posted: Mar 23, 2016
Diet: Original
0 Helpful