Skillet Chicken and Kale with Creamy Sun-Dried Tomato Sauce

This delicious and hearty dish combines tender chicken and nutrient-packed kale with a rich and creamy sun-dried tomato sauce. Perfect for a weeknight dinner or a cozy meal, this one-skillet recipe is both simple and bursting with flavor. The sun-dried tomatoes add a savory depth to the sauce, while the kale provides a pleasant, earthy balance. Serve it over your favorite grain or pasta to complete the meal.

Ingredients:
– 4 boneless, skinless chicken thighs
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup sun-dried tomatoes (packed in oil), drained and chopped
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 2 cups chopped kale, ribs removed
– 1/4 teaspoon red pepper flakes (optional)
– 1/3 cup grated Parmesan cheese
– Fresh basil or parsley, for garnish (optional)

Instructions:
1. Prepare the Chicken:
Season both sides of the chicken thighs with salt and pepper.

2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes on each side, or until golden and cooked through. Remove the chicken from the skillet and set aside.

3. Sauté the Aromatics:
In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent.

4. Add the Sun-Dried Tomatoes:
Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes to allow the flavors to meld.

5. Make the Sauce:
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to low and stir in the heavy cream. Let the mixture simmer for 2-3 minutes, or until slightly thickened.

6. Add the Kale:
Stir in the chopped kale and red pepper flakes (if using). Cook for 2-3 minutes, or until the kale is wilted and tender.

7. Finish the Dish:
Return the cooked chicken thighs to the skillet, nestling them into the creamy sauce. Sprinkle the Parmesan cheese over the top and simmer for an additional 2-3 minutes, or until the cheese is melted and the chicken is heated through.

8. Serve:
Garnish with fresh basil or parsley, if desired. Serve the skillet chicken and kale over rice, pasta, or with crusty bread to soak up the delicious sauce.

Enjoy your Skillet Chicken and Kale with Creamy Sun-Dried Tomato Sauce!