Chicken Skillet Dinner

Prep Time: 15 minutes   Total Time: 25 minutes   Servings: 4
Nutrition Facts: Calories: 338   Fat: 17g   Carbs: 12g   Protein: 40g
Nutritional Profile: Healthy Aging, Healthy Immunity, High-Protein, Low Carb, Kid Friendly

Tender chicken breasts cook a garlicky, creamy tomato bath, and the addition of kale rounds the creamy chicken skillet meal into a true one-pan dinner. Plus, it’s ready in just about 20 minutes.


  • 2 Tbsp extra-virgin olive oil
  • 1.5 lbs chicken breast (4 medium), boneless, skinless
  • 1 tsp kosher salt, divided
  • ½ tsp freshly cracked black pepper
  • 2 Tbsp tomato paste
  • cloves garlic, minced
  • 1 tsp fennel seeds
  • 1/2 tsp crushed red pepper flakes, optional
  • 1 (14 oz) can crushed tomatoes
  • 1 cup heavy cream
  • ½ cup parmesan cheese, divided
  • 4 cups kale, ribs removed, torn into small pieces, packed
  • 1/4 cup basil leaves, thinly sliced


  1. In a large skillet set over over medium-high, heat the olive oil until glistening.
  2. Season the chicken breasts with 1/2 teaspoon salt and pepper.
  3. Add chicken to skillet and cook until golden on the bottom, about 5 minutes. Turn and cook until golden on the other side, about 5 minutes longer. Remove chicken from the pan and set aside.
  4. In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook until just fragrant, about 1 minutes.
  5. Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.
  6. Stir in the heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.
  7. Season with remaining ½ teaspoon salt and add chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer.
  8. Serve topped with fresh basil and remaining cheese.


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