This chicken thigh and kale recipe features a rich, cream sauce and garlic and onion flavors. Serve with rice, mashed potatoes, or your favorite vegetables--this is great with steamed broccoli or cauliflower!

Lee Lee


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon olive oil in a large skillet or nonstick frying pan over medium-high heat. Add 4 chicken thighs and sear until golden brown, 3 to 4 minutes per side. Remove chicken thighs onto a plate. Repeat with remaining chicken thighs.

  • Heat the remaining olive oil in the same skillet over medium heat. Add onions and 1 pinch salt. Cook and stir until softened, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add kale and cook until slightly wilted, about 1 minute.

  • Pour in heavy cream; season with salt and pepper. Return chicken thighs with their juices to the skillet, ensuring chicken is evenly distributed. Bring cream to a simmer. Cover and cook on medium-low for 8 minutes.

  • Take the lid off of the skillet and flip chicken thighs. Increase heat to medium and cook, uncovered, until cream starts to thicken, about 4 minutes. Let rest for 2 minutes before serving.

Nutrition Facts

341 calories; 22.7 g total fat; 119 mg cholesterol; 130 mg sodium. 10.3 g carbohydrates; 24.5 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 3 stars
I enjoyed it but my family did not. If I made again would not use chicken thighs Read More