If you’re looking for a healthy, easy-to-make dinner that’s full of flavor and packed with nutrients, chicken and collard greens skillet is the answer. This one-pan meal combines lean chicken with hearty collard greens, creating a dish that’s both comforting and nourishing. Whether you’re looking to add more greens to your diet or simply want a satisfying dinner, this recipe is perfect for a quick weeknight meal.
The chicken is the star of this dish, juicy, tender, and full of protein. Using boneless, skinless chicken breasts or thighs, you can season them with a blend of garlic, onion, paprika, salt, and pepper, giving the meat a delicious base of flavor. Once seared in the skillet, the chicken becomes golden brown, forming a savory crust.
Collard greens, known for their rich, earthy flavor, are the perfect complement to the chicken. These greens are not only packed with fiber and vitamins but also hold up well in a skillet, absorbing the flavors of the chicken and seasonings as they cook. After sautéing the greens with garlic and a splash of chicken broth or water, they become tender but still maintain a pleasant bite. You can even add a squeeze of lemon juice or a dash of vinegar to brighten the dish.
The beauty of this chicken and collard greens skillet is its simplicity. Everything comes together in one pan, making cleanup a breeze. The flavors meld beautifully as they cook, and the result is a well-rounded, hearty meal with a balance of protein, greens, and savory seasonings.
To make it even more filling, serve the skillet with a side of quinoa, brown rice, or mashed sweet potatoes. It’s a meal that’s perfect for those who are trying to eat cleaner or follow a low-carb, high-protein diet.
Whether you’re cooking for one or preparing a meal for the family, this chicken and collard greens skillet will quickly become a go-to recipe for a satisfying, nutrient-packed dinner.
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 bunch collard greens stems removed and leaves chopped
- 1 cup chicken broth
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Season the chicken thighs with paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken thighs, skin side down, and cook for 5 minutes until browned and crispy.
- Flip the chicken thighs and cook for another 5 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic.
- Cook for 3-4 minutes until softened.
- Add the chopped collard greens and chicken broth to the skillet.
- Cover and simmer for 10-15 minutes until the collard greens are tender.
- Return the chicken thighs to the skillet and cook for another 5 minutes until heated through.
- Serve the chicken and collard greens skillet hot.