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Garlic Braised Chicken with Kale

Garlic Braised Chicken with Kale is nutrient rich, Keto-friendly, dairy-free, and so flavorful. It's the perfect delicious and healthy weeknight dinner!
Yield 6 Servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine American


  • 6 chicken thighs , bone in and skin on
  • 1 tablespoon vegetable oil
  • 1 large yellow onion , diced
  • 6 cloves garlic , minced
  • 2 cups low-sodium chicken broth
  • 1 cup white wine
  • 1 lemon , zested and juiced
  • 1 bunch curly kale , chopped
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper


  • Preheat oven to 425 degrees.
  • Heat the oil in a large dutch oven on medium-high heat.
  • Season the chicken with salt and pepper and place them skin-side down in the dutch oven.
  • Cook the chicken for 5-6 minutes, then flip the chicken over and cook for an additional 2-3 minutes.
  • Remove the chicken from the heat and set aside.
  • Reduce to medium heat, then add the onion and cook for 5-6 minutes until translucent.
  • Add the garlic and cook for an additional minute.
  • Place the chicken back in the dutch oven, skin-side up.
  • Add the chicken broth, wine, lemon juice, and lemon zest to the dutch oven.
  • Cover the dutch oven and place it in the oven. Cook for 20-25 minutes.
  • Add the kale leaves to the dutch oven and stir. Cover the dutch oven again and cook in the oven for an additional 5-6 minutes.


Calories: 344kcal | Carbohydrates: 9g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 510mg | Potassium: 507mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2253IU | Vitamin C: 38mg | Calcium: 64mg | Iron: 2mg
Keyword: Garlic Braised Chicken with Kale