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Chicken, Kale & Brussels Sprouts Skillet

Chicken, Kale & Brussel Sprouts Skillet

You guys.

I threw a bag of salad in a skillet with chicken.

And it was delicious.

Ok, it was a little more complex than that, but in essence, the bag of salad I bought inspired this recipe. I have found a new favorite salad kit here in the States (my go to lunch since I am working 10 hours days with the cookbook lately it seems) and I did throw it in the skillet the other night.

It’s Brussel Sprouts, arugula and kale with a lemon dressing..and I thought well, why not just wilt it all in the frying pan?

Chicken, Kale & Brussel Sprouts Skillet

And so I did.

This is a deep look into my shallow mind, people. This is how I come up with recipes. There’s no rhyme or reason at all.

Chicken, Kale & Brussel Sprouts Skillet

I took the hint from the salad dressing and added in lemon juice, garlic and chicken stock for flavoring. It was inhaled by the family. INHALED, I tell you.

It’s light, lemony and so flippin’ refreshing for a chicken dish in the middle of winter.

Chicken, Kale & Brussel Sprouts Skillet

This is where I boss you around and tell you to make this now. You can sub in what you like – maybe add stanch – and mess around with how lemony you want it. It’s just SO EASY to make.

My version is heaving on the Brussel sprouts, and make sure you shave them thinly…they will still be crunchy when the dish is cooked. Heavenly. I added in another two cups of shaved sprouts…and would add even more next time.

Happy cooking everyone!

Love,

Karlynn

 

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Chicken, Kale & Brussel Sprouts Skillet


  • Author: Karlynn Johnston
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min

Description

Delicious one-skillet chicken with roasted greens. This is so easy yet was a hit with the family!

Ingredients

  • 2 whole chicken breasts halved
  • 1/2 cup flour

salt and pepper

garlic powder

  • 1 tbsp of olive oil
  • 1 tbsp butter
  • 6 cups of assorted shredded greens: Brussels sprouts spinach, arugula, kale
  • 2 cloves garlic minced
  • 2 tbsp lemon juice
  • 1/4 cup chicken stock

Parmesan cheese to garnish – or your choice of strong flavored cheese


Instructions

  1. Take each piece of chicken breast and flour on each side. Sprinkle desired amount of salt, pepper and garlic powder on each side. I used a sprinkle of each.
  2. Heat the skillet on medium-high heat with the butter and olive oil.
  3. Fry the chicken breasts in the oil, approximately 4-5 minutes per side, depending on the thickness of each breast until almost entirely cooked through.
  4. Add in the greens and fresh garlic, sautee until slightly limp and browned, approxmiately 3-4 minutes.
  5. Pour in the chicken stock and lemon juice into the pan.
  6. Cook another couple of minutes, making sure to scrape any browned bits off the bottom of the pan.
  7. Serve each piece of chicken with a scoop full of greens.

Nutrition

  • Serving Size: 4

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

 

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3 Comments

  • Reply
    Mary P Hoffman
    February 22, 2017 at 8:48 pm

    Another great recipe I HAVE to try!

  • Reply
    Edmonton Windshield
    October 17, 2016 at 3:35 pm

    Great now I’m hungry….

  • Reply
    Ross Bellwood
    July 5, 2016 at 2:07 am

    I like the bagged salad tip! \U0001f60a

    • Reply
      The Kitchen Magpie
      July 5, 2016 at 2:25 am

      It’s SO easy!

  • Reply
    Kim Troy
    January 29, 2015 at 4:11 am

    Holly Logan

  • Reply
    Nicolle Fizzard
    January 29, 2015 at 1:24 am

    Looks awesome. Made your cream cheese cc cookies today. That basic cc recipe is a family fav here. I don’t really like choc (I know right! What?))) but the teenage boys can’t get enough of it. Love your website. Now do you have a killer wasabi dressing? I need a warm up here North of 49!

  • Reply
    GoodFoodLife_
    January 28, 2015 at 10:25 pm

    KitchenMagpie Love finding new brussel sprout recipes! Here’s one of my favs I’m sure you will like bit.ly/1sWjJSX

  • Reply
    The Kitchen Magpie
    January 28, 2015 at 9:37 pm

    It’s so fresh and lemony!

  • Reply
    Neil M Jackson
    January 28, 2015 at 7:19 pm

    I hate trends. I once had a mentor who imparted one piece of wisdom that has stuck with me. ‘ Don’t follow standards. Set them.’…and a good number of your dishes do that.

  • Reply
    The Kitchen Magpie
    January 28, 2015 at 7:13 pm

    Aw thanks! I’m late on the kale thing. I’m always late, so now everyone hates it and I’m like but it’s YUMMY! That’s what I get for not being on trend 😉

  • Reply
    Neil M Jackson
    January 28, 2015 at 6:39 pm

    Karlynn, it is a good looking dish. The transformation from pan to plate is fantastic. I will give this.a try. Thanks for sharing. (Kale is still evill and wrong 🙂 )

  • Reply
    The Kitchen Magpie
    January 28, 2015 at 6:34 pm

    LOL!!! I LIKE kale!

  • Reply
    Neil M Jackson
    January 28, 2015 at 6:28 pm

    I was good with the bagged salad…it has to be done sometimes. Then you mentioned kale…over used…over mentioned and over here. Now go and stand in the corner for at least thirty mins and write ‘Kale is evil and wrong’ 100 times. Chicken looks good. 🙂

  • Reply
    Ida Pence Waterous
    January 28, 2015 at 5:21 pm

    nothing wrong with bagged salad

  • Leave a Reply

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