This dish gets a generous sprinkling of grated Parmesan cheese, which becomes satisfyingly rich when stirred into the kale, artichoke hearts, and baked chicken. We found that smaller chicken breasts (about 5 ounces each) will cook more easily in the time frame. Trim larger breasts and use the remaining chicken for tomorrow’s soup or stir-fry. Avoid thin cutlets here; the thickness of the breasts will keep them juicy as they roast.
1 (6-oz.) bunch lacinato kale, stemmed and torn into large pieces
3 tablespoons olive oil, divided
4 (5-oz.) skinless, boneless chicken breasts
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
2 (9-oz.) pkg. frozen artichokes, thawed and patted dry
Preheat broiler to high with oven rack in top position. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Combine kale and 1 tablespoon oil in a bowl; massage leaves with your hands until slightly wilted.
Sprinkle chicken with black pepper and salt. Carefully remove pan from oven. Add 1 tablespoon oil to pan; tilt pan to coat. Add chicken to pan; broil 5 minutes. Add artichokes and lemon quarters to pan. Drizzle with remaining 1 tablespoon oil, and sprinkle with 1 1/2 teaspoons thyme. Broil until chicken is done, 10 to 12 minutes. Place chicken on a cutting board. Add kale mixture to pan; broil until kale is frizzled and edges are crisp, 3 to 5 minutes.
Return chicken to pan; sprinkle with remaining 1 1/2 teaspoons thyme, cheese, and red pepper. Squeeze lemon quarters over chicken and vegetables.
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