Remove kale leaves from stems and chop into small dime size pieces

Season chicken thighs with salt and pepper on both sides.

Heat oil in skillet and cook chicken thighs until browned on each side and cooked through. Remove thighs from skillet and place on plate, covering with foil to keep warm.

Add butter and kale to skillet and cook until almost done. Add garlic and cook until fragrant and slightly browned.

Add chicken stock and stir to dissolve all brown bits on bottom.

Add cream of mushroom soup and Parmesan cheese and stir to combine. Bring to a simmer, stirring often and cook until Parmesan has melted.

Add chicken back to skillet, drench with sauce and flip thighs to cover with sauce. Heat over low until warmed through.

All done!