Lemon Garlic Skillet Chicken with Sautéed Kale
"A vibrant and healthy one-pan meal featuring tender pan-seared chicken breasts and nutrient-rich kale, all brought together with a bright lemon-garlic sauce. Perfect for a quick weeknight dinner."
Ingredients
All Steps
- 1
Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside on a plate.
- 3
Add the remaining 1 tablespoon of olive oil to the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
- 4
Add chopped kale to the skillet. Cook, stirring frequently, until wilted, about 3-5 minutes.
- 5
Pour in chicken broth and squeeze in the juice from half of the lemon. Bring to a simmer, scraping up any browned bits from the bottom of the pan to deglaze.
- 6
Return the cooked chicken to the skillet with the kale. Cook for another 1-2 minutes to heat through and allow the flavors to meld.
- 7
Taste and adjust seasoning as needed. Serve immediately, optionally garnished with a lemon wedge.