One-Pot Chicken with Creamed Kale

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  Chicken Breast, Boneless Skinless(1134g)

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

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  2½ teaspoons kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Olive oil(30g)

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

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  Shallot
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  Garlic
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  Kale(1440g)
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  Cream, Heavy Whipping(480g)
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  Parmesan Cheese(120g)

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

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  Mustard, Whole Grain(15g)
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  Thyme, Fresh(10g)
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  Nutmeg, Ground(1g)
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  Olives, Black, Canned, Pitted(240g)
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  Butter(60g)
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  Bread Crumbs, Panko, Dry(240g)

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.