One-Pot Chicken with Creamed Kale

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2.5 tsp 2½ teaspoons kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Shallot(60g)
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  4 Garlic(12g)
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  6 cup Kale
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  2 cup Cream, Heavy Whipping
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  0.5 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 tbsp Mustard, Whole Grain
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  2 tsp Thyme, Fresh
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  0.3 tsp Nutmeg, Ground
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  1 cup Olives, Castelvetrano, Green, Canned, Pitted
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  4 tbsp Butter
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  1 cup Bread Crumbs, Panko, Dry

Instructions

1. 1Season the chicken breasts all over with salt and pepper. Heat the olive oil in a large Dutch oven or braiser over medium-high heat until shimmering, about 1 minute. Add the chicken and cook undisturbed until golden brown, 5 minutes per side. Transfer to a plate.
2. 2Add the shallot to the same pot over medium-high heat and cook, stirring occasionally, until beginning to soften, 2–3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
3. 3Add half of the kale to the pot and cook, stirring, until wilted, about 2 minutes. Add the remaining kale and cook, stirring, until completely wilted, about 2 more minutes.
4. 4Stir in the heavy cream, Parmesan, whole grain mustard, fresh thyme, nutmeg, and salt. Increase heat to medium-high and bring to a simmer. Cook, stirring often, until the sauce is smooth and thickened, 5 minutes.
5. 5Reduce heat to medium-low and nestle the chicken back into the creamed kale. Add the black olives and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 15 minutes.
6. 6While the chicken finishes cooking, melt the butter in a small skillet over medium heat until bubbling, about 1 minute. Add the panko breadcrumbs and stir to coat. Cook, stirring constantly, until golden brown and crispy, about 4 minutes. Remove from heat.
7. 7Divide the chicken and creamed kale evenly into 4 airtight containers while hot. Top each container with equal portions of the toasted panko. Allow to cool before sealing and refrigerating.