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Creamy Tuscan Olive Chicken

Creamy Tuscan Olive Chicken

This dish features chicken thighs cooked in a creamy sauce with olives, sun-dried tomatoes, and kale.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs
For the Coating
  • 1 cup flour
  • to taste Salt & pepper
  • 2 tablespoons butter, melted
  • 1 tablespoon olive oil
For the Sauce
  • 1 cup heavy cream
  • ½ cup white wine
  • ½ cup kale, chopped
  • ¼ cup chicken broth
  • 3 ounces green olives, whole, pitted
  • 3 ounces Kalamata olives, whole, pitted
  • 3 ounces sun-dried tomatoes
  • 6 leaves sage leaves
  • 4 cloves garlic, minced
  • 3 teaspoons whole grain mustard
  • 2 teaspoons thyme leaves

Equipment

  • Skillet
  • Measuring cups

Method
 

  1. Season chicken thighs with salt and pepper, then coat with flour.
  2. Heat butter and olive oil in a skillet over medium heat. Sear chicken thighs until golden brown on both sides.
  3. Add garlic, sage, and thyme to the skillet and sauté for a minute.
  4. Pour in white wine and chicken broth, then add olives, sun-dried tomatoes, and kale. Cover and simmer until chicken is cooked through.
  5. Stir in heavy cream and mustard. Cook for a few more minutes until the sauce thickens.

Notes

You can substitute chicken thighs with chicken breasts if preferred. Adjust seasoning according to your taste.