Whip up this quick Tuscan chicken and kale skillet recipe in under 30 minutes! Packed with tender chicken, hearty kale, and bold flavors, it’s an easy, one-pan dinner the whole family will love.
1. Sauté the Shrooms
Heat olive oil in a large pan over medium heat. Add the onions and cook for 3 minutes until softened. Toss in the mushrooms and cook for another 3 minutes.
2. Coat with Flour
Remove the onions and mushrooms from heat, toss them in a bowl, and stir in the flour to coat the them evenly, then set the mixture aside.
3. Cook the Chicken
Add another drizzle of olive oil to the same pan. Toss in the chicken cubes and season with salt, pepper, and red pepper flakes. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned.
4. Build the Sauce
Add white wine to the pan, letting it deglaze for 1 minute. Then toss in the rosemary, chicken stock, sun-dried tomatoes, and the cooked mushrooms and onions. Stir and cook for 3 minutes until the sauce begins to thicken.
5. Finish with Kale
Add the kale to the pan and cook until wilted, about 2–3 minutes. Remove from heat and serve immediately.
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