Tuscan Chicken Skillet

Sundays are my favorite day of the week.

They’re my day to relax and reboot. I know a lot of people get the Sunday scaries anticipating the work week ahead, but I don’t. I spend my Sundays in a state of bliss soaking in the 24 hours off that I can spend at home.

Most Sundays I spend in my dojo, the kitchen. I do all of my meal-prepping on Sunday, listening to music and creating dishes. It’s my getaway, my escape. That’s why Sundays are my favorite.

This Sunday I’ve got a whole slew of things to cook. It’s overcast and stormy outside; my favorite type of weather. I plan on cooking, eating, and playing with my cats. Could this be the perfect Sunday? Can we just repeat this day forever?

While I prepare to start my meal-prepping spree, I’m looking back at the final meal I made last weekend. This skillet dinner lasted me almost through the entire work week, and reheated so well in the microwave.

The best part about this meal? The infusion of flavors. Skillet-fried chicken thighs, although simply seasoned to start, end up soaking up all the flavors in this dish. The end result is this phenomenal punch of taste.

This recipe was born out of the ‘everything but the kitchen sink’ mentality. I packed this skillet full of everything I could find: half-empty jars of sun-dried tomatoes, the last remaining bits of capers, the almost-have-to-throw-out mushrooms in the crisper drawer.

In the end, it all came together in this hodge-podge of delectable flavor. The crispy chicken thighs, the tangy capers & tomatoes, and the earthy kale and mushrooms…these are a few of my favorite things.

Enjoy!

Tuscan Chicken Skillet

• Servings: 4-6
• Time: 30 mins
• Difficulty: Easy
• Print

A savory, all-in-one skillet meal with crispy chicken thighs, kale, and mushrooms.

Ingredients

• 1 lb. boneless, skinless chicken thighs
• 2 TBS. olive oil
• salt & pepper
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 red onion, diced
• 2 cloves garlic, minced
• 12 oz. baby portobello mushrooms, sliced
• 1 bunch kale, roughly chopped
• 1/4 cup white wine
• 3 sprigs rosemary
• 1 cup chicken broth
• 1/2 cup sun-dried tomatoes
• 1/4 cup capers
• 1/2 TBS. red pepper flakes

Directions

1. Heat one tablespoon oil in a large skillet or cast-iron skillet. Season chicken thighs with salt, pepper, garlic powder, and paprika. Sear chicken until browned and crispy on both sides, about 4-5 minutes. Remove chicken to a plate.
2. Heat remaining oil in the skillet. Add onion and mushrooms and saute for 2-3 minutes. Add garlic and cook for another minute. Deglaze pan with wine and then add chicken broth, rosemary, and kale. Let mixture simmer for 1-2 minutes. Stir and place chicken on top of kale. Let skillet continue to cook over medium heat for 5-6 minutes.
3. Stir in tomatoes, capers, and red pepper flakes. Serve.

Step-By-Step Instructions

Heat one tablespoon oil in a large skillet or cast-iron skillet. Season chicken thighs with salt, pepper, garlic powder, and paprika.

Sear chicken until browned and crispy on both sides, about 4-5 minutes. Remove chicken to a plate.

Heat remaining oil in the skillet. Add onion and mushrooms and saute for 2-3 minutes. Add garlic and cook for another minute.

Deglaze pan with wine and then add chicken broth, rosemary, and kale. Let mixture simmer for 1-2 minutes. Stir and place chicken on top of kale. Let skillet continue to cook over medium heat for 5-6 minutes.

Stir in tomatoes, capers, and red pepper flakes. Serve.