Creamy Braised Chicken with Garlic Kale

• Chicken thighs, boneless, skinless

  2 count
• Kale, chopped

  4 cups
• Yellow onion, chopped

  0.5 count
• Garlic, minced

  2 cloves
• Chicken broth

  1 cup
• Heavy cream

  0.3 cup
• Olive oil

  1 tbsp
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp
• Smoked paprika

  0.5 tsp
• Lemon juice

  1 tbsp

All Steps

1. 1

   Season chicken thighs generously with salt, black pepper, and smoked paprika.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown. Remove chicken and set aside.

3. 3

   Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Add minced garlic and cook for another minute until fragrant.

4. 4

   Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring the broth to a simmer.

5. 5

   Return chicken thighs to the skillet. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C).

6. 6

   Remove chicken from the skillet and set aside. Add chopped kale to the simmering broth. Cook, stirring occasionally, until the kale is wilted, about 5-7 minutes.

7. 7

   Stir in heavy cream and lemon juice. Return the cooked chicken to the skillet, coating it with the creamy kale mixture. Heat through for 1-2 minutes.

8. 8

   Serve hot.