Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes Recipe

Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes Recipe

How To Make Tuscan Chicken Skillet with Kale & Sun-Dried Tomatoes

This Italian-inspired chicken skillet is loaded with cheesy rice, fresh kale, and hearty sun-dried tomatoes. It’s the perfect one-pan dinner for the family.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1lbchicken breasts,boneless, skinless sliced
  • 2tbspI Can’t Believe It’s Not Butter! Spread,divided
  • 4cupskale leaves,lightly packed chopped
  • 2cloves garlic,finely chopped
  • 1pkgKnorr® Rice Sides™ – Cheddar Broccoli
  • ¼cupsun-dried tomatoes,thinly sliced
  • Lemon,Wedges


  1. Season chicken, if desired, with salt and pepper.

  2. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken for about 5 minutes or until thoroughly cooked, stirring occasionally. Remove and set aside

  3. Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook kale and garlic for about 3 minutes, stirring occasionally, until kale wilts and garlic is fragrant.

  4. Add 2 cups water and bring to a boil. Stir in Knorr Rice Sides Chicken Broccoli and sun-dried tomatoes and prepare according to package directions.

  5. Stir in chicken. Serve with lemon wedges and, if desired, garnish with toasted pine nuts.


  • Calories: 277.57kcal
  • Fat: 16.64g
  • Saturated Fat: 6.71g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 5.85g
  • Polyunsaturated Fat: 2.55g
  • Carbohydrates: 6.29g
  • Fiber: 2.00g
  • Sugar: 2.29g
  • Protein: 26.02g
  • Cholesterol: 87.84mg
  • Sodium: 99.35mg
  • Calcium: 62.35mg
  • Potassium: 570.71mg
  • Iron: 1.68mg
  • Vitamin A: 168.97µg
  • Vitamin C: 54.66mg
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