A One-Pan Lemon Chicken With Artichokes and Kale In 30 Minutes
"This dish gets a generous sprinkling of grated Parmesan cheese, which becomes satisfyingly rich when stirred into the kale, artichoke hearts, and baked chicken. We found that smaller chicken breasts (about 5 ounces each) will cook more easily in the time frame. Trim larger breasts and use the remaining chicken for tomorrow’s soup or stir-fry. Avoid thin cutlets here; the thickness of the breasts will keep them juicy as they roast...."
INGREDIENTS
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1 (6-oz.) bunch lacinato kale, stemmed and torn into large pieces
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3 tablespoons olive oil, divided
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4 (5-oz.) skinless, boneless chicken breasts
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1/2 teaspoon black pepper
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1/4 teaspoon kosher salt
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2 (9-oz.) pkg. frozen artichokes, thawed and patted dry
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1 lemon, cut into quarters
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1 tablespoon chopped fresh thyme, divided
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2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
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1/4 teaspoon crushed red pepper
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