Creamy garlic mushroom chicken
Cooking Instructions
- 1
Remove kale leaves from stems and chop into small dime size pieces
- 2
Season chicken thighs with salt and pepper on both sides.
- 3
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.
- 4
Add butter and kale to skillet and cook until almost done. Add garlic and cook until fragrant and slightly browned.
- 5
Add chicken stock and stir to dissolve all brown bits on bottom.
- 6
Add cream of mushroom soup and Parmesan cheese and stir to combine. Bring to a simmer, stirring often and cook until Parmesan has melted.
- 7
Add chicken back to skillet, drench with sauce and flip thighs to cover with sauce. Heat over low until warmed through.
- 8
All done!
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