Chicken and Kale Sauté Recipe (With Parmesan Cheese)

I believe Parmesan cheese can make nearly anything better. In this case, I am referring to boneless, skinless chicken breasts and kale — two things that can be hard to love sometimes, but trust me when I say you’ll love them here. It’s a chicken and kale recipe that’s comforting and hearty, thanks to the sharp cheese and leafy greens, yet not a touch heavy, due to acidity of the white wine and a splash of lemon juice that finishes it off.

This one-skillet dinner feels both wholesome and special, which makes this a meal that fits the bill on any ol’ weeknight (like this chicken, kale, and sweet potato sheet pan meal) but also when you feel like pulling out the cloth napkins and pouring yourself a glass of that wine.

These are often ingredients that are brought to the table when you want your family to eat a good meal or quick chicken and kale stir-fry or even chicken sliders with braised kale, but rarely are they shown off at a more dimly lit gathering on a Saturday night with friends. This recipe can play both roles, as it’s fast enough to be tossed together on a Tuesday, but fancy enough to impress whoever you may have invited over. The best part about it is that it’s light enough that everyone at your table will still have plenty of room for dessert.

If you’re going to pop open a bottle of white wine to make this chicken sauté, might as well make it one that’s worthy sipping while you’re cooking and then sitting down to eat. For this, I like a dry Chenin Blanc. The white grape varietal has high acidity and a touch of natural sweetness that settles the earthiness of the kale as it cooks down. And it’s a cool, crisp accompaniment to the chicken dinner when you’re digging in to it.