Mediterranean Chicken & Kale

Mediterranean Chicken & Kale is fast and easy!

This recipe has been kicking around my kitchen for years. It’s a family favorite and a meal we enjoy nearly every month. I used to make it with spinach, until my younger daughter, Lauren made it for us with kale. The kale is much more flavorful and toothsome, and its more substantial texture stands up much better than the spinach ever did, hence changing the recipe to Mediterranean Chicken & Kale.

Having said that however, if you prefer spinach to kale, then, by all means, use it. You could also try other types of greens, like collards or even broccoli raab. It is going to be very good, no matter what green you choose.

A great way to prepare skinless, boneless chicken breast

Skinless, boneless chicken breast sometimes gets a bad rap.  It’s not as flavorful as chicken on the bone, but it has a huge advantage if you’re in a hurry.  It cooks quickly, and if you’re careful not to overcook it, and you season it well, it can be delicious.  That’s for sure the case with Mediterranean Chicken & Kale – it’s ridiculously good.  Considering how easy it is to make, it’s perfect for busy weeknights.

Trim your chicken breasts, and covering them with a piece of plastic wrap, pound them to an even thickness.  This ensures even cooking.  Season well with salt, pepper and Mediterranean-inspired spices [see recipe card].  You can do this ahead of time for even more flavor – just a half hour will make a difference in the depth of flavor.  You can even trim and season chicken breasts when you bring them home from the store and freeze them flat in ziplock bags.  That way, you can take them out of the freezer and put them in the fridge in the morning, and they’ll be mostly thawed by dinner time.  Just take them out of the fridge about a half hour before you plan to cook.

The seasoned breasts get a nice sear on them before you add any other ingredients.

The kale is not difficult to prepare – you can even buy kale that is already washed and trimmed.  If you buy it in a bunch, remove the tough center stems [you can freeze them to use later in stock], wash well and chop roughly, into about 1-inch pieces.  You’re also going to peel and cut some onions, and mince up some fresh garlic.

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5 from 1 vote

Mediterranean Chicken & Kale

Author: Donalyn

This is a fast and easy recipe, that is full of delicious flavor and fast enough for a weeknight meal.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Main Dish

Cuisine: Mediterranean

Meal: Dinner

Servings: 2 servings

Equipment

• 10 inch Non-stick Skillet
• Instant Read Thermometer

Ingredients

• 2 medium size skinless, boneless chicken breasts
• 1/2 teaspoon kosher salt
• 4-5 grinds black pepper
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon granulated onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 medium onion, peeled and cut in strips, pole to pole [see photo in post]
• 1/2 pound kale, thick stems removed, cut in about 1/2 inch pieces
• 1/2 cup chicken broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon each dried thyme and oregano
• 3/4 cup half & half or light cream
• 4 ounces crumbled feta cheese
• 2 servings brown or white rice, prepared by package directions Couscous, quinoa or riced cauliflower can be used in place of the rice

Instructions

• Trim excess fat from chicken breasts, cover with plastic wrap, and pound to an even thickness with a rolling pin or similar tool. Don't pound too vigorously - you want them flattened, but too much pounding can make holes.
• Lay breasts on a plate. Combine the first amounts of salt, pepper, onion powder, garlic powder, oregano, and thyme in a small bowl, and then sprinkle the mixture evenly over all surfaces of the chicken.
• At this point, you can let the chicken sit for 30 minutes on the counter, or up to a day, covered in the fridge. Longer times will result in more flavor, but if you're in a hurry, just a few minutes is fine. I often do this part early in the day and then bring them out of the fridge about 30 minutes before I start to cook.
• Put one tablespoon of olive oil in a 10-inch non-stick skillet, and warm over medium heat, just until it begins to shimmer, tilting the pan to coat the entire bottom.
• Carefully add the chicken, taking care not to splash the oil, and without letting the breasts touch each other.
• Cook the first side for about 5 minutes, then turn and cook the second side for about 3 minutes. The chicken is not cooked through yet, but that is ok - it is going to get cooked more. Remove the chicken to a clean plate.
• Add the second tablespoon of olive oil to the pan, and add garlic and onion to the pan. Stir fry for about 5 minutes.
• Add the kale to the pan, along with the second amount of salt and herbs.
• Add the chicken broth, and stir to combine everything.
• Cover the pan, turn the heat down a bit and when the mixture comes to a simmer, cook for around 10 minutes. Stir every few minutes.
• Stir in 3/4 cup of half & half or light cream.
• Nestle the chicken breasts back into the kale, with the chicken touching the bottom of the pan. Bring the pan back to a simmer.
• Sprinkle the feta cheese over everything, cover the pan, and simmer for about 10 more minutes. You can check the chicken for doneness with an instant-read thermometer. Chicken breasts are done when the thermometer registers 165°
• Serve over cooked rice, couscous, quinoa, or cauliflower rice. [see photos for serving suggestion.]

Notes

Leftovers may be kept in the refrigerator for several days -reheat over low heat to prevent drying the chicken out.

Like this Mediterranean Chicken & Kale recipe, and looking for more chicken recipes?  Check out Chicken Stroganoff, Chicken Pot Pie, or maybe Dijon Mushroom Chicken. Another great, fast option is Porcupine Meatballs.