Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp extra-virgin olive oil
  • 4 boneless, skinless chicken breast (2 to 2 1/2 lbs total)
  • 2 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 large shallots, thinly sliced
  • 4 garlic cloves, minced
  • 8 cups chopped Tuscan kale leaves, ribs removed, about 2 bunches
  • 2 cups heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 Tbsp whole grain mustard
  • 2 tsp fresh thyme leaves
  • 1/4 tsp ground nutmeg
  • 1 cup pitted Castelvetrano olives, halved
  • 1 cup panko breadcrumbs
  • 4 Tbsp salted butter

Instruction

  • Season the chicken breasts on all sides with 2 teaspoons of salt and the black pepper
  • In a braiser or Dutch oven set over medium-heat, warm the olive oil until it glistens
  • Add the chicken breasts and cook, undisturbed, until they’re browned, about 5 minutes each side
  • The chicken does not need to be cooked through at this point
  • Set aside
  • Add the shallots to the pan and cook for 2-3 minutes until they begin to soften
  • You can pour in a small splash of chicken stock or water (two tablespoons at a time) if the shallots are browning too quickly
  • Add the garlic and cook for one minute longer
  • Add half of the kale and cook until the kale has wilted, about 4 minutes
  • Stir in the rest of the kale and cook until it has wilted, about another 4 minutes
  • Stir in the heavy cream, Parmesan, mustard, thyme, nutmeg and remaining 1/2 teaspoon salt
  • Turn the heat to high and bring the creamed kale to a simmer, stirring often.Reduce the heat to medium-low and nestle the browned chicken breasts into the creamed kale
  • Add the olives and cook uncovered at a low simmer for about 15 minutes
  • Check for doneness by inserting an instant-read thermometer into the thickest part of the chicken breast
  • If it reads 165°F, the chicken breast is done! While the chicken is cooking, melt the butter in a small saucepan set over medium heat, when the butter is melted add the panko and stir to combine
  • Keep stirring over the heat until the panko is golden brown
  • Set aside
  • When the chicken is done, sprinkle the buttery toasted panko over the top of the dish and serve.