Tender chicken breasts cook a garlicky, creamy tomato bath, and the addition of kale rounds the creamy chicken skillet meal into a true one-pan dinner. Plus, it’s ready in just about 20 minutes.
Prep Time: 3 Minutes | Cook Time: 30 Minutes
Ingredients
2 Tbsp extra-virgin olive oil
4 medium chicken breast, boneless, skinless
1 tsp kosher salt, divided
½ tsp freshly cracked black pepper
2 Tbsp tomato paste
3 cloves garlic, minced
1 tsp fennel seeds
1/2 tsp crushed red pepper flakes, optional
1 can crushed tomatoes
1 cup heavy cream
½ cup parmesan cheese, divided
4 cups kale, ribs removed, torn into small pieces, packed
1/4 cup basil leaves, thinly sliced
Method
- In a large skillet set over over medium-high, heat the olive oil until glistening.
- Season the chicken breasts with 1/2 teaspoon salt and pepper.
- Add chicken to skillet and cook until golden on the bottom, about 5 minutes. Turn and cook until golden on the other side, about 5 minutes longer. Remove chicken from the pan and set aside.
- In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook until just fragrant, about 1 minutes.
- Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.
- Stir in the heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
- Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 75°C with an instant read thermometer.
- Serve topped with fresh basil and remaining cheese.
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