Colorful Curly Kale and Rosemary Lemon Chicken

Colorful Curly Kale and Rosemary Lemon Chicken


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This dish features kale served with richly browned chicken breasts drizzled with a light and lemony pan sauce.

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  • Chicken:
  • 16 oz. boneless skinless chicken breast, flattened to an even thickness
  • ½ C. whole wheat flour
  • 1 Tbs. rosemary, minced
  • 1 Tbs. lemon zest,
  • 1 pinch sea salt
  • 1 pinch pepper
  • 1 Tbs. olive oil
  • Kale:
  • 8 C. kale, chopped
  • 2 cloves garlic, minced
  • 1 Tbs. olive oil
  • Pan Sauce:
  • ¼ C. white wine
  • ¾ C. chicken broth
  • ½ small lemon, juiced
  • 4 Tbs. capers, rinsed and drained

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Preheat oven to 200 degrees.  Combine flour, rosemary, lemon zest, salt, and pepper in a dish.

 Heat oil on a non-stick skillet over medium heat. Firmly press chicken breasts into flour and coat well. Add chicken breasts to pan and cook 5-6 minutes per side until chicken is nicely browned and just cooked through. Remove to the oven to keep warm.

While the chicken is cooking, heat one tablespoon olive oil and add the kale and garlic. Stir frequently and cook until the kale just wilts.

After the chicken is removed to the oven, add wine, chicken broth, lemon, and capers to the chicken pan over medium heat, stirring to pick up the bits of cooked chicken from the bottom of the pan. Simmer 4 - 5 minutes to reduce the sauce by one third.

Serve chicken with pan sauce and kale.


Shared by Kristi Rimkus of

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