In this house, we are alllllll about the one skillet meal.

Which is funny, because I say “we” like my husband plays a part in this. He doesn’t whatsoever, because the only thing he can make in a skillet is eggs or chicken covered in barbecue sauce and cooked over way too high heat. Never a second thought about adding another ingredient. Or ten. He will confirm this as well.

But I guess since he tends to wash my dishes day after day after day after day after… yeah… he IS all about the one skillet meal. Easy for me to prepare, easy for him to clean up. All about compromise baby.

I must say, it still blows my mind right out of my freaking head that I actually like kale. Roasted in chip form is still my favorite way to consume it, and this is one of the first ways I’ve tried it otherwise, besides when I get a little heavy handed with the olive oil and make my chips super soggy and just plain…  gah-ross.

I can’t really say that I’m fully behind this whole kale deal, but the fact that it cooks down so much and that there is so much other flavor going on really saves the dish for me. And while we’re talking about flavor, I used boneless, skinless chicken thighs here and well… I may never use breasts again.

Also, you need to know that I just laughed out loud while typing that and will probably continue to do so for the next 24 hours. I’m so mature.

But the thighs… UGH. So good. Do you know how good they are? Last night after editing this post and reminiscing over the flavor, I drove to the grocery store at 8:30 PM, bought a chicken, and roasted the darn thing so I could have some chicken for breakfast, lunch and possibly dinner today. Yes, the girl who goes to bed at like 9PM thought it would be a great idea to roast a chicken at that time. My only saving grace was watching multiple repeats of Girls. And the oven timer woke me up. And I ate the skin as an almost-midnight snack.

But whatev.

So along with these breasts and thighs comes a very tasty dish, regardless of how unphotogenic it appears. Olive oil, mushrooms, white wine, golden crusted chicken, parmesan, beans… so many of my favorite foods in one. This is an excellent way to get someone who is not so keen on the veg to eat some of the veg. I know a little bit about that, by the way. And if you really want to get freaky I suggest drizzling a tiny bit of brown butter over the finished product. Because I don’t know anyone who would do that.

Chicken, Kale + Chickpea Skillet

serves 2-4

1.75 pounds boneless, skinless chicken thighs

3/4 teaspoon salt

3/4 teaspoon pepper

3 tablespoons olive oil

1 cup whole wheat pasta, preferably a smaller noodle

1/2 sweet onion, chopped

1 bunch of kale, torn from stems and coarsely chopped

12 ounces of baby portobello mushrooms, quartered

3 garlic cloves, minced

1/3 cup dry white wine

1 (15 ounce) can of chickpeas, drained and rinsed

2/3 cup finely grated parmesan cheese

Heat a large skillet over medium-high heat and all 2 tablespoons of olive oil. Season chicken on both sides with salt and pepper, then place in the skillet and cook on both sides until golden brown and cooked through – about 6-7 minutes per side. While the chicken is cooking, prepare the water to boil for your pasta, and cook according to directions.

Once chicken has cooked, reduce heat to medium-low, remove chicken and place on a plate, and add onions with a pinch of salt, followed by kale and mushrooms. Saute for 5-6 minutes, until soft. Add in garlic and cook for another minute. Increase heat slightly and add white wine, letting it cook and bubble for 3-4 minutes while the alcohol cooks out. Add in chickpeas and pasta, then stir in parmesan cheese until everything is combined. Immediately place chicken back on top of the ingredients in the skillet and cover for a few minutes to heat through. Taste and season more if desired, then serve immediately!

Best dinner we’ve had in a loooong time.