Chicken and escarole come together in this simple yet flavorful dish that’s perfect for weeknight dinners. Escarole’s slightly bitter taste pairs beautifully with tender chicken, creating a balanced meal that’s both nutritious and satisfying. This recipe highlights fresh ingredients and straightforward cooking techniques, making it accessible for cooks of all levels.
We love how versatile this dish is—you can easily customize it with your favorite herbs and spices or add a splash of lemon for brightness. It’s a great way to enjoy greens in a hearty way without feeling like you’re sacrificing flavor. Whether you’re looking for a quick dinner or a healthy option to add to your meal rotation, this chicken and escarole recipe won’t disappoint.
Ingredients
To create our flavorful Chicken and Escarole dish, we gather fresh and complementary ingredients that enhance both texture and taste. Below are the essential components organized for clarity and ease.
For the Chicken
- 1.5 pounds boneless skinless chicken breasts or thighs, trimmed and cut into bite-sized pieces
- 1 tablespoon olive oil or avocado oil for searing
- Salt to taste
- Freshly ground black pepper to taste
For the Escarole
- 1 large head of fresh escarole, washed thoroughly and roughly chopped
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 tablespoon olive oil for sautéing
For the Broth and Seasonings
- 4 cups low-sodium chicken broth for rich flavor
- 1/2 teaspoon crushed red pepper flakes (optional for a hint of heat)
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon smoked paprika for a subtle smokiness
- Juice of 1/2 lemon (optional, added at the end for brightness)
| Ingredient Category | Ingredient | Quantity |
|---|---|---|
| Chicken | Boneless skinless chicken | 1.5 pounds |
| Olive oil | 1 tablespoon (for searing) | |
| Salt | To taste | |
| Black pepper | To taste | |
| Escarole | Escarole | 1 large head |
| Garlic | 2 cloves, minced | |
| Onion | 1 small, diced | |
| Olive oil | 1 tablespoon (for sautéing) | |
| Broth and Seasonings | Low-sodium chicken broth | 4 cups |
| Crushed red pepper flakes | 1/2 teaspoon (optional) | |
| Dried oregano or Italian seasoning | 1 teaspoon | |
| Smoked paprika | 1/2 teaspoon | |
| Lemon juice | Juice of 1/2 lemon (optional) |
This selection of fresh escarole, tender chicken, and aromatic seasonings builds the foundation of our dish’s rich, balanced profile.
Equipment Needed
To prepare our Chicken and Escarole recipe efficiently, having the right equipment on hand is essential. Here is a detailed list of the tools we need to achieve perfect results:
- Large Skillet or Sauté Pan: Use a heavy-bottomed skillet with a lid to cook the chicken evenly and wilt the escarole gently without drying it out.
- Cutting Board: A sturdy cutting board is necessary for chopping the escarole, slicing garlic, and dicing onion safely and efficiently.
- Chef’s Knife: A sharp chef’s knife helps us cut the chicken and prep vegetables with precision.
- Measuring Spoons: For accurate seasoning measurements such as salt, pepper, crushed red pepper flakes, dried oregano, and smoked paprika.
- Measuring Cup: To measure out the low-sodium chicken broth exactly for the perfect flavor balance.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the ingredients gently while cooking to prevent tearing the escarole leaves.
- Tongs: Useful for turning and handling the chicken pieces in the skillet without piercing them.
- Bowl: For washing and drying the escarole to remove any grit before cooking.
- Citrus Juicer (Optional): If adding a splash of fresh lemon juice, a citrus juicer helps extract juice quickly and cleanly.
| Equipment | Purpose |
|---|---|
| Large Skillet/Sauté Pan | Even cooking and sautéing escarole and chicken |
| Cutting Board | Safe chopping and prepping |
| Chef’s Knife | Precise cutting of vegetables and chicken |
| Measuring Spoons | Accurate seasoning measurements |
| Measuring Cup | Exact broth measurement |
| Wooden Spoon/Spatula | Gentle stirring |
| Tongs | Handling chicken without piercing |
| Bowl | Washing and drying escarole |
| Citrus Juicer (Optional) | Extracting fresh lemon juice |
Having this equipment ready streamlines the cooking process and ensures consistent results with our Chicken and Escarole dish. Let’s gather these basics before moving on to the cooking steps.
Prep Work
Before we start cooking Chicken and Escarole, proper preparation is key to achieving the best flavors and textures. Let’s break down the essential steps to prepare our main ingredients efficiently.
Preparing the Chicken
We begin by prepping the boneless skinless chicken breasts or thighs. Follow these steps:
- Pat the chicken dry with paper towels to ensure it sears properly and develops a golden crust.
- Trim any excess fat or sinew for a cleaner taste and presentation.
- Season the chicken generously on both sides with salt and freshly ground black pepper to enhance its natural flavor.
- Optionally, toss the chicken lightly in olive oil to promote an even sear and prevent sticking.
- Have your skillet preheated and ready to achieve a crispy outer layer while locking in moisture.
This preparation step ensures our chicken is tender yet flavorful, providing a delicious protein base for the dish.
Cleaning and Chopping the Escarole
Escarole can carry grit and dirt in its folds, so thorough cleaning is essential. Here’s how we prepare the large head of escarole:
- Separate the leaves from the core by cutting off the tough base.
- Fill a large bowl or sink with cold water and submerge the leaves fully.
- Swish the leaves gently to release any trapped dirt or sand.
- Lift the leaves out carefully to avoid depositing grit back into the water.
- Repeat washing if necessary until no grit remains at the bottom.
- Shake off excess water or use a salad spinner to dry the leaves lightly—excess moisture can dilute the dish’s flavors.
- Chop the escarole into bite-sized pieces, roughly 1 to 2 inches wide, to promote even cooking and ease of eating.
| Step | Purpose | Notes |
|---|---|---|
| Separate leaves | Removes tough core | Use a sharp chef’s knife |
| Wash in cold water | Removes grit and dirt | Essential for a clean, fresh taste |
| Dry leaves | Prevents watering down the dish | Use a salad spinner or pat dry gently |
| Chop into bite-sized pieces | Ensures even cooking | Rough cuts preferred for texture |
By preparing the escarole with care, we preserve its slightly bitter crunch that perfectly balances the tender chicken.
We now have our chicken perfectly seasoned and our escarole clean and chopped, setting the stage for a delicious and harmonious Chicken and Escarole recipe.
Cooking Instructions
Let’s walk through the steps to create our Chicken and Escarole dish. Precise cooking techniques ensure tender chicken, perfectly sautéed escarole, and a rich melding of flavors in the final simmer.
Cooking the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Add the seasoned chicken breasts or thighs in a single layer. Avoid overcrowding to achieve a golden sear.
- Cook the chicken for 5-6 minutes on one side without moving it to develop a crust.
- Flip the chicken with tongs and cook the other side for an additional 5 minutes or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and set aside to rest. Cover loosely with foil to keep warm.
Pro Tip: Resting allows juices to redistribute making the chicken juicy and flavorful.
Sautéing the Escarole
- In the same skillet, add 1 tablespoon olive oil if needed and reduce heat to medium.
- Add the chopped onion and minced garlic, sauté until translucent and aromatic, about 3-4 minutes.
- Stir in the escareole gradually, letting it wilt slightly before adding more to avoid overcrowding.
- Add crushed red pepper flakes to taste (approximately 1/4 teaspoon) and sprinkle in 1 teaspoon dried oregano or Italian seasoning.
- Sauté for 5-7 minutes, tossing frequently until the escarole is tender but still vibrant green.
Combining Ingredients and Simmering
- Return the chicken to the skillet nestling it on top of the sautéed escarole.
- Pour in 2 cups of low-sodium chicken broth and stir gently around the chicken and greens.
- Sprinkle 1/2 teaspoon smoked paprika evenly over the chicken.
- Bring the mixture to a simmer, cover, and reduce heat to low.
- Let cook for 10-12 minutes allowing the flavors to meld and chicken to absorb the broth.
- Optionally squeeze fresh lemon juice (about 1 tablespoon) over the dish just before serving to brighten the flavor profile.
| Step | Ingredient/Action | Time/Temperature |
|---|---|---|
| Sear chicken | 2 tbsp olive oil, seasoned chicken | 5-6 min per side, medium-high |
| Sauté aromatics | Onion, garlic, olive oil | 3-4 min, medium |
| Wilt escarole | Escarole, crushed red pepper, oregano | 5-7 min, medium |
| Simmer combined dish | Chicken broth, smoked paprika, lemon juice (optional) | 10-12 min, low heat, covered |
This approach ensures every element of our Chicken and Escarole recipe shines with clear mild bitterness and savory richness.
Serving Suggestions
To maximize the appeal of our Chicken and Escarole recipe, we recommend pairing it with side dishes and accompaniments that complement its savory depth and the slight bitterness of escarole.
- Serve Over Grains: Place the chicken and escarole mixture atop a bed of fluffy quinoa, couscous, or brown rice. These grains absorb the flavorful broth and create a balanced, hearty meal.
- Accompany with Crusty Bread: A slice of warm artisanal bread or garlic bread works perfectly to soak up the delicious juices. This adds texture and makes the dish more satisfying.
- Add a Fresh Salad: A crisp, light salad such as a simple arugula and cherry tomato salad dressed with lemon vinaigrette provides a refreshing contrast to the warm, savory chicken and escarole.
- Incorporate a Side of Roasted Vegetables: Roasted carrots, Brussels sprouts, or asparagus with olive oil and herbs bring additional layers of flavor while keeping the meal wholesome.
| Serving Pairing | Description | Benefit |
|---|---|---|
| Quinoa or Brown Rice | Nutty grains that soak up sauce | Adds texture and nutrition |
| Crusty Bread | Warm bread slices or garlic bread | Perfect for soaking up broth |
| Arugula & Cherry Tomato Salad | Light, tangy salad with lemon vinaigrette | Offers fresh and vibrant balance |
| Roasted Seasonal Vegetables | Oven-roasted carrots, Brussels sprouts, asparagus | Adds color and complementary taste |
For added brightness, we suggest finishing the plate with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil. A wedge of lemon on the side offers guests the option to enhance the tanginess further.
“The balance of tender chicken, slightly bitter escarole, and the savory broth makes this dish versatile for many accompaniments, letting us tailor it to varied dietary preferences and occasions.“
When plating, aim for a colorful presentation to highlight the natural vibrancy of the Chicken and Escarole. This approach makes the meal visually enticing and guarantees a memorable dining experience.
Storage and Leftover Tips
To keep our Chicken and Escarole recipe fresh and flavorful for later, we follow these key steps to store and reheat it properly.
Storing the Dish
- Allow the dish to cool to room temperature before storing. This prevents condensation which can dilute flavors and affect texture.
- Transfer the Chicken and Escarole to an airtight container. We recommend using glass or BPA-free plastic containers for best results.
- Label the container with the date to track freshness.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Keep at or below 40°F (4°C) |
| Freezer | Up to 3 months | Use freezer-safe containers or bags |
Reheating Leftovers
- Reheat gently on the stove over medium heat to preserve the chicken’s tenderness and the escarole’s slight bitterness.
- Add a splash of chicken broth or water if the dish seems dry when reheating.
- Cover the pan with a lid to trap moisture and heat evenly.
- Avoid reheating in the microwave for long periods, as it can toughen the chicken and wilt the escarole excessively.
Additional Tips for Best Quality
- For leftover storage, separate the chicken and escarole if possible. This helps maintain the escarole’s texture when reheating.
- Use the leftovers within 3 days for optimal taste and safety.
- If freezing, thaw overnight in the refrigerator before reheating.
- Freshen up the flavors post-reheat with a squeeze of lemon juice or a sprinkle of fresh herbs like parsley.
“Proper storage ensures that our Chicken and Escarole remains just as satisfying and nutritious the next time we enjoy it.“
By following these guidelines, we extend the enjoyment of our Chicken and Escarole recipe without compromising on taste or texture.
Conclusion
This Chicken and Escarole recipe offers a perfect blend of flavors and textures that fit seamlessly into any weeknight routine. Its simplicity and flexibility make it a reliable go-to for those craving a wholesome and satisfying meal without the fuss.
By mastering this dish, we add a nutritious, vibrant option to our culinary repertoire that can easily be tailored to suit different tastes and occasions. It’s a reminder that great meals don’t have to be complicated to be delicious and nourishing.
Frequently Asked Questions
What makes chicken and escarole a good weeknight dinner option?
Chicken and escarole combine quickly and easily, offering a nutritious, flavorful meal that’s simple to prepare. The slightly bitter escarole pairs well with tender chicken, making it satisfying and healthy without requiring complex cooking skills.
What key ingredients are needed for this recipe?
You’ll need boneless skinless chicken breasts or thighs, escarole, garlic, onion, olive oil, low-sodium chicken broth, and seasonings like crushed red pepper flakes, oregano or Italian seasoning, smoked paprika, salt, and pepper. Lemon juice is optional for added brightness.
What kitchen tools are essential to make this dish?
Basic tools include a large skillet or sauté pan, cutting board, chef’s knife, measuring spoons and cups, wooden spoon or spatula, tongs, a bowl for washing greens, and optionally a citrus juicer for lemon juice.
How should I prepare the chicken and escarole before cooking?
Pat the chicken dry, trim excess fat, and season well. For escarole, separate the leaves, wash thoroughly to remove grit, dry, and chop into bite-sized pieces. Proper prep ensures great flavor and texture.
What is the best way to cook chicken and escarole together?
Sear the chicken in olive oil until golden, then remove it to rest. Sauté onions and garlic, wilt the escarole with seasonings, return the chicken, add broth, and simmer to meld flavors. Finish with lemon juice for a fresh touch.
What sides pair well with chicken and escarole?
Serve this dish with grains like quinoa or brown rice, crusty bread, a fresh salad, or roasted vegetables. These sides complement the savory depth and slight bitterness of the main dish.
How can I store leftovers and reheat the dish?
Cool completely, store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove with a splash of broth, cover to keep moisture, and consider adding lemon juice or herbs to freshen flavors.
Can this recipe be customized with different herbs or spices?
Yes, the recipe is versatile and can be adjusted with your choice of herbs, spices, or a splash of lemon to suit your taste preferences. This makes it easy to personalize the dish.