I love this recipe because the flavors remind me so much of spinach and artichoke dip. What makes this one-pot casserole even better is that it doesn't have any heavy, overly creamy ingredients and the chicken breast gives it a healthy dose of lean protein.
- 8 ounces frozen kale, thawed, drained and tough center stems removed
- 2 to 3 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 small onion, finely chopped
- 1 tablespoon cornstarch
- 3/4 cup whole milk
- 1 cup low-sodium chicken broth
- 8 ounces frozen artichoke hearts, thawed and roughly chopped
- 1/4 teaspoon cayenne
- 1/4 cup grated Parmesan cheese, divided
- 1/2 cup shredded mozzarella, divided
1. Heat 2 tablespoons of olive oil in a medium (10 inch) oven-safe skillet (or shallow Dutch oven) over medium-high heat.
2. Season the chicken with salt and pepper, then add it to the skillet and cook until golden on both sides and most of the pink is no longer visible. Transfer to a dish to cool enough to chop into 1/2- to 1-inch pieces (the chicken will not be fully cooked).
3. Reduce the heat to medium, add 1 tablespoon of the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the cornstarch over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the cornstarch then stir in the chicken broth. Increase the heat to medium-high and bring to a simmer while stirring. Simmer until slightly thickened, about 2-3 minutes.
4. Add the kale, artichokes, cayenne, the chicken and any collected juices. Cook, stirring, until the kale and artichoke are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the parmesan and 1/4 cup of the mozzarella and season with salt and pepper.
5. Preheat the broiler to high. Top with the remaining tablespoon of Parmesan cheese and the remaining mozzarella. Broil until golden brown in spots, about 3 minutes.