This dish is the ultimate comfort food, and is so easy to make in just one pan! So not only is it super comforting and nutritious, but also means less clean up which we LOVE!
1 lb of chicken breast (can be butterflied if too thick)
3 cups baby potatoes, quartered or sliced
4 cups kale, compact
1/2 lemon squeezed
2/3 cup shredded parmesan (set aside some to top at the end)
1 tablespoon flour
1/2 cup chicken broth
2 tbsp butter
1/4 cup half and half
Seasonings: Lawry’s salt, chili powder, garlic powder, and pepper to taste. I honestly do about 1 teaspoon of each, well seasoned chicken is EVERYTHING, plus you’re not directly seasoning the veggies and sauce very much, so the heavy chicken seasoning is necessary.
Preheat your oven to 400 degrees. Prep your chicken by seasoning it with lawrys, pepper, garlic powder and chili powder. Chili powder in this is amazing!
Chop your potatoes into quarters or bite size pieces to help cook through quicker. For your kale, remove the stems and chop into fine pieces.
In an skillet on medium to high heat, sauté the chicken in butter, high each side for a minute or two.
Turn the heat off and add your diced potatoes to the pan. In an oven safe dish, add your chicken and potatoes to the oven to bake for about 18-20 minutes. I love baking chicken breasts after searing, it keeps the outside crispy while ensuring that your chicken is tender and cooked through!
Transfer back into skillet if not using oven safe pan.
Add in your kale, chicken broth and half + half. Squeeze in your lemon and simmer.
Sprinkle in a of your flour of choice to thicken the sauce and stir in, allowing the sauce to combine.
Add a little bit of chili powder and garlic powder if needed, and slowly stir in your parmesan.
Optional: top with your shredded parm and add to oven for a few minutes to toast the cheese on top of each chicken breast, but not necessary!
Serve, and enjoy!! WE LOVE ONE PAN DISHES!! xx