New American Plate Challenge

Skillet Chicken with Kale

August 29, 2016
1 Review (5.00 out of 5)
Weekly Recipe
Serves 4

This healthy one-skillet meal features kale, tomatoes and Italian seasoning with flavorful chicken legs and thighs. Meals like this make family dinner nights so much easier.


  • 2 Tablespoons
    olive or canola oil, divided
  • 1 Pound
    chicken legs (4), skinless
  • 1 Pound
    chicken thighs (4), skinless
  • 4
    garlic cloves, chopped
  • 16 Ounces
    package pre-cut fresh kale, divided
  • 1/2 Teaspoon
    salt, divided
  • Freshly ground black pepper
  • 1 Tablespoon
    Italian seasoning, plus 1/2 tsp.
  • 14.5 Ounces
    can no-salt added fire-roasted diced tomatoes, undrained
  • 1 3/4 - 2 Cup
    low-sodium chicken broth


  1. Preheat oven to 325 degrees F.

  2. In large ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and brown, 2 minutes on each side. Remove chicken from pan and set aside.

  3. Add remaining oil and sauté garlic 30 seconds. Add half the kale and half the salt and sauté about 2 minutes until kale is wilted, stirring constantly. Add remaining kale and salt and cook about 2 minutes until kale is wilted, stirring constantly. Add a few grinds of fresh pepper and 1 tablespoon Italian seasoning. Stir in tomatoes and broth and bring to a boil. Turn off heat.

  4. Arrange chicken over kale. Spoon broth over chicken. Season chicken with a few more grinds of pepper and remaining Italian seasoning. Cover and bake 55 minutes. (If not using ovenproof skillet, transfer kale mixture to casserole dish, top with chicken, add seasonings, cover and bake.)

  5. In four wide soup or pasta bowls divide kale and top with chicken. If you prefer less broth, save leftover broth for another soup or stew.

Nutrition: Per serving: 345 calories, 16 g total fat (3 g saturated fat), 19 g carbohydrate, 33 g protein, 3.5 g dietary fiber, 464 mg sodium.

1 review for Skillet Chicken with Kale

  1. Karen McCombs


    Picture needs to be updated for accuracy – Recipe calls for SKINLESS chicken legs & thighs, yet the picture clearly shows “skin on”.

    • Angela Hummel


      Thank you, Karen, for pointing that out! We do need to update our photo. Those interested in making this dish and taking a great photo we can choose a photo to use here.

  2. Catherine Lauter


    Very tasty! Kale is tender and juicy, and the leftovers the next day are delicious after absorbing the flavors of the broth. I will definitely make again.

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