Ingredients
For the Chicken
- 2 lbs. organic chicken breasts
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
For the Tuscan Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
For the Creamy Lemon Sauce
- 4 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, minced
- 1 ½ cups organic heavy cream
- 1 cup organic chicken stock
- 3 tablespoons white cooking wine
- 4 tablespoons freshly squeezed lemon juice
- 1 cup freshly grated parmesan cheese
- 1 teaspoon lemon zest
- 1 cup chopped kale
- ½ lemon, sliced thin (skin on)
Instructions
1. Prepare the Chicken
Start by cleaning and rinsing your chicken breasts. Pat them dry with a paper towel. In a large bowl, combine the chicken with sea salt, black pepper, oregano, smoked paprika, and dried thyme. Toss everything together until the chicken is evenly coated with the seasoning. Let it sit for 5-10 minutes to allow the flavors to infuse.
2. Sear the Chicken
Heat a large skillet (preferably 12-inch) over medium-high heat. Add 4 tablespoons of unsalted butter and allow it to melt completely. Once melted, stir in the minced garlic and sauté until fragrant and slightly translucent, about 1-2 minutes. Add the seasoned chicken breasts to the skillet. Cook each side for about 3-4 minutes, until beautifully seared and golden brown. Remove the chicken from the skillet and set it aside on a plate to rest.
3. Make the Creamy Lemon Sauce
Using the same skillet, heat 1 tablespoon of extra virgin olive oil over medium-low heat. Add 1-2 tablespoons of the Tuscan seasoning blend and stir until aromatic. Slowly pour in the heavy cream, chicken stock, lemon juice, and white cooking wine, whisking as you go to ensure the ingredients combine smoothly. Add the lemon zest for an extra punch of citrus flavor. Let the mixture simmer gently for 1-2 minutes.
Gradually stir in the grated parmesan cheese. As it melts, the sauce will thicken to a luxurious, creamy consistency. Toss in the thinly sliced lemon rounds, stirring to evenly distribute their flavor throughout the sauce.
4. Add the Greens and Simmer
Fold in the chopped kale, allowing it to wilt slightly in the warm sauce. Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat it. Reduce the heat to low and let the dish simmer for 15-20 minutes. During this time, the chicken will become tender and fully cooked, while soaking up the rich flavors of the sauce. Stir occasionally to prevent sticking and to keep the sauce evenly distributed.
5. Serve and Enjoy
Once the chicken is cooked through, remove the skillet from the heat. Serve the chicken hot, paired with your favorite sides such as rice, pasta, or roasted vegetables. For an extra cheesy touch, sprinkle some additional grated parmesan on top before serving.
Notes
- Searing the Chicken: A good sear locks in the juices and creates a flavorful crust. Make sure your skillet is hot before adding the chicken.
- Thickening the Sauce: If the sauce is too thin, let it simmer a bit longer or add an extra tablespoon of parmesan cheese.
- Balancing Flavors: Taste the sauce before serving. Add a pinch of salt, a dash of pepper, or an extra squeeze of lemon juice to balance the flavors to your liking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes