Chicken and Kale Skillet

A one-pan meal that’s both nourishing and bold, this chicken and kale skillet is perfect for busy weeknights. Tender cubes of chicken thighs are seared until golden brown in a hot skillet, locking in their juicy richness. A simple sauce made from pantry staples elevates this dish, while nutrient-dense kale is added at the end for crunch and color.

Course Dinner

Keyword chicken, kale, teriyaki, one pot, chicken dinner, skillet, chicken thighs

Prep Time 15

Cook Time 20

Servings

Calories 318

Ingredients

1 Tbsp. olive oil
1 lb. chicken thighs (cut in 1.5” cubes)
½ tsp. salt
¼ tsp. pepper
½ cup teriyaki sauce
1 small bunch of kale (stems removed and leaves chopped)
3 green onions (sliced)

Optional toppings:

Tbsp. toasted sesame seeds
red chili flakes

Instructions

Heat a large skillet on medium-high heat and add olive oil.
Once oil is hot, add chicken cube pieces, keeping space in between, and sprinkle with salt and pepper. Cook until browned on one side, about 3-4 minutes. If you have extra chicken, this may need to be done in batches.
Using kitchen tongs, flip chicken pieces over and cook until chicken is cooked through and brown on the opposite side, about 3-4 minutes.
Reduce heat to medium and add teriyaki sauce in with the chicken, stirring and scraping the bottom of the pan.
After one minute, add chopped kale and stir to mix with the sauce and chicken. Cook until kale is wilted and sauce is slightly reduced, about 2-3 minutes.
Sprinkle on green onions. Remove from heat and serve on its own or over a bed of brown rice. Add red chili flakes and toasted sesame seeds if desired. Enjoy!

Notes

You can sub spinach for kale.

Nutrition