In this house, we are all about the one-skillet meal.
I say “we” even though my husband’s contribution to skillet cooking is limited—he can make eggs or barbecue-coated chicken and calls it a day. He rarely adds another ingredient. Still, he does the dishes regularly, so one-pan dinners work for both of us: easy to make and easy to clean up. Compromise wins.
It still amazes me that I actually like kale. My favorite remains kale roasted into chips, but this skillet is one of the first ways I’ve enjoyed it cooked rather than crisped—aside from the times I overdo the oil and end up with soggy, unappealing chips.
I’m not fully converted into a kale fanatic, but it cooks down nicely and blends well with bold flavors. For this dish I used boneless, skinless chicken thighs, which I now reach for more than breasts. They add richness and stay juicy in the pan.
The thighs are seriously addictive. Once I tasted this combination, I actually roasted a whole chicken late one night just so I’d have leftovers for breakfast and lunch the next day. Yes, I roasted a chicken at 8:30 PM—worth it.
Beyond the chicken and kale, this skillet includes olive oil, mushrooms, white wine, a golden crust on the chicken, Parmesan and chickpeas—so many favorite flavors in one pan. It’s a great way to introduce someone who’s not wild about vegetables to a tasty, veggie-forward meal. For a finishing touch, a drizzle of brown butter over the plated dish is delicious, though optional.
Chicken, Kale + Chickpea Skillet
Serves 2–4
- 1.75 pounds boneless, skinless chicken thighs
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1 cup whole wheat pasta (small noodle works best)
- 1/2 sweet onion, chopped
- 1 bunch kale, stems removed and coarsely chopped
- 12 ounces baby portobello mushrooms, quartered
- 3 garlic cloves, minced
- 1/3 cup dry white wine
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2/3 cup finely grated Parmesan cheese
Instructions
1. Bring a pot of water to a boil and cook the pasta according to package directions; drain and set aside.
2. Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. Season the chicken thighs on both sides with the salt and pepper. Place them in the hot skillet and cook until golden brown and cooked through, about 6–7 minutes per side depending on thickness. Remove the chicken and set aside on a plate.
3. Reduce the heat to medium-low and add the remaining tablespoon of olive oil to the skillet. Add the chopped onion with a pinch of salt and sauté briefly, then add the kale and mushrooms. Cook 5–6 minutes, until softened.
4. Add the minced garlic and cook for about 1 minute until fragrant. Increase the heat slightly and pour in the white wine. Let it simmer and reduce for 3–4 minutes so the alcohol cooks off and flavors concentrate.
5. Stir in the drained chickpeas and the cooked pasta. Add the grated Parmesan and combine everything until well coated and heated through.
6. Nestle the cooked chicken thighs back into the skillet on top of the pasta and vegetables, cover for a few minutes to rewarm the chicken, then taste and adjust seasoning if needed. Serve immediately.
This one-skillet dinner is one of the best meals we’ve had in a long time—simple, satisfying and full of flavor.