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Roasted Chicken Thighs over Braised Escarole with Pine Nuts and Mozzarella

Rated as 4.29 out of 5 Stars

"Delicious, healthy and simple: baked chicken and braised escarole comes complete with Sargento Shredded Reduced Sodium Mozzarella."
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45 m servings 611
Original recipe yields 4 servings


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  1. Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken; place on a rimmed baking sheet. Bake in a preheated 375 degrees F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.
  2. Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic; saute 1 minute. Add broth and escarole; simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.
  3. Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.

Nutrition Facts

Per Serving: 611 calories; 39.4 14.4 49.9 125 440 Full nutrition

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Needed to make it a healthy option for me, so I made it without the cheese topping and nuts. Just followed direction #1 and omitted the oil and did add sea salt to the rub. Chicken was juicy, ...

Wow! What a carb friendly meal this is!!! My son has Juvenile Diabetes.. and would love this!!! He could eat it anytime and as much as he wants!!! Great!!!

I've made it just as is and twice afterwards but added cannellini beans to the escarole.A bit of crisp bacon crumbles to top it off and a side of marinated cherry tomatoes...very nice.

I used Belgian endive, and I'm not sure whether that's different than the curly endive. The flavors didn't seem to blend together all that well. Maybe the Belgian endive is why?

I made the escarole as a vegetable without the chicken and it was excellent.