In this house, we are all about the one-skillet meal.
I say “we” as if my husband participates, but he doesn’t—at least not in the cooking. The only thing he makes in a skillet is eggs or chicken slathered in barbecue sauce and cooked way too hot, never thinking to add another ingredient or ten. He’ll admit it.
He does, however, wash the dishes day after day, so he’s definitely a fan of one-skillet dinners: easy to prepare for me, easy to clean up for him. Compromise, right?
I still can’t believe I actually like kale. Roasted into chips is my favorite way to eat it, and this skillet is one of the first other ways I’ve tried it—besides when I go heavy on the olive oil and accidentally make the chips soggy and gross.
I wouldn’t call myself a full convert to the kale craze, but it cooks down a lot and the other flavors in this dish do a great job of balancing it. For this recipe I used boneless, skinless chicken thighs—so flavorful that they may have converted me from using breasts.
And yes, I laughed out loud while typing that and will probably keep giggling for the next day. Mature, clearly.
The thighs are unbelievably good. After finishing this post and daydreaming about the flavors, I drove to the store at 8:30 PM, bought a whole chicken and roasted it so I’d have chicken for the next day. I’m the type who goes to bed early, but apparently roasting a chicken late at night sounded like a brilliant idea. The oven timer even woke me up and I snacked on the skin like it was a midnight delicacy.
Anyway.
Beyond the chicken and kale, this skillet is full of flavor: olive oil, mushrooms, white wine, golden-crusted chicken, Parmesan and chickpeas—all in one pan. It’s an excellent way to get someone who’s wary of vegetables to eat them, and the combination of textures and savory notes makes it satisfying. If you’re feeling indulgent, drizzle a touch of brown butter over the finished dish for extra richness.
Chicken, Kale + Chickpea Skillet
serves 2–4
1.75 pounds boneless, skinless chicken thighs
3/4 teaspoon salt
3/4 teaspoon pepper
3 tablespoons olive oil, divided
1 cup whole wheat pasta, preferably a smaller noodle
1/2 sweet onion, chopped
1 bunch kale, stems removed and leaves coarsely chopped
12 ounces baby portobello mushrooms, quartered
3 garlic cloves, minced
1/3 cup dry white wine
1 (15 ounce) can chickpeas, drained and rinsed
2/3 cup finely grated Parmesan cheese
Instructions: Heat a large skillet over medium-high and add 2 tablespoons of the olive oil. Season the chicken on both sides with salt and pepper, then add to the skillet and cook until golden and cooked through, about 6–7 minutes per side. While the chicken cooks, bring a pot of water to a boil and cook the pasta according to package directions.
When the chicken is done, reduce the skillet heat to medium-low. Remove the chicken to a plate and add the remaining tablespoon of olive oil to the pan. Add the chopped onion with a pinch of salt, then add the kale and mushrooms. Sauté 5–6 minutes until tender. Add the garlic and cook for another minute. Increase the heat slightly, pour in the white wine, and let it bubble for 3–4 minutes to cook off the alcohol.
Stir in the chickpeas and drained pasta, then sprinkle in the Parmesan and mix until everything is combined and coated. Nestle the chicken back into the skillet on top of the mixture, cover briefly to heat through, then taste and adjust seasoning if needed. Serve immediately.
One of the best dinners we’ve had in a long time.