This Creamy Garlic Swiss Chard Chicken is low carb and uses up a vegetable that not many people use – Swiss chard! This is a delicious Swiss chard recipe.
How to Make Creamy Garlic Swiss Chard Chicken
I have a confession. Or three hundred confessions, really, but let’s start with just one.
Summer cooking isn’t really my thing. I mean it is, but I honestly would rather eat burgers every single night of summer and then come up with a fancy new cocktail recipe instead of a new supper recipe. Or a toasted tomato sandwich and salad. I’m sure that you can see what I’m getting at.
Summer is the time for easy cookin’. Burgers, sandwiches and salads, with produce straight from your garden as the accompaniment. Summer here in Edmonton is so flipping short that I honestly don’t want to spend time in the kitchen cooking up a storm. I want to toss together a salad from the garden and sit outside in the evenings.
However Autumn is another matter. About this time of year I am ready to get back to cooking. So what do I do? I covered chicken in cream sauce, of course!
How to Get the Most Tender, Crispy Oven Baked Chicken Thighs Tips & Tricks
- Bake the chicken thighs to at least 185 °F. Trust me. Try it once and you’ll realize that you’ve been under baking chicken thighs your entire life. I did and let me tell you that I wish I had known this earlier! You are going to love how oven baked chicken thighs turn out when they are cooked properly! Chicken thighs are also so forgiving that if you overcook them to 200 or so it doesn’t even matter.
- Use bone-in chicken thighs. Not only are they cheaper ( you have to pay for someone’s time to remove those bones remember!) the bone adds flavour to the end result.
This recipe came about because I had Swiss chard to use up from my garden and I came out of my non-cooking summer mode. Briefly. I love Swiss chard. I especially love it drowned in a garlic cream sauce. Swiss chard can be pretty boring, let’s face it. Sometimes it’s hard to get excited about eating our greens, no matter what vegan bloggers tells you. Greens can be acidic, tough and let’s face it, not exciting.
No friends, I can’t get excited over a Swiss chard recipe that is a quinoa salad with a side of kale dressing, topped with the tears of unicorns and other magical vegetarian creatures.
But I can get excited over this Swiss chard recipe!
You can use a LOT of Swiss chard in this recipe, which is the point of a good Swiss chard recipe – you’re looking to use it up, obviously! I was feeding some low carbohydrate carnivores with this recipes and they loved it, even with the Swiss chard. so it’s a keeper!
Happy Cooking!
Love,
Karlynn
Creamy Garlic Swiss Chard Chicken
Ingredients
- 4 bone in, skin-on chicken thighs
- 1 tablespoon salted butter
- 1 tablespoon vegetable oil
Garlic Swiss Chard Cream Sauce
- 2 tablespoons butter
- 7-8 cloves garlic, smashed then roughly chopped
- 8 cups of roughly torn swiss chard 2 large bunches of 6-7 stalks each
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/3 cup freshly grated Parmesan
- 1/2 teaspoon lemon juice, or to taste
Instructions
- Pre-heat the oven to 400 F.
- Melt butter and oil together in a large frying pan over medium-high heat. Add in the the chicken thighs.
- Fry until the skin is very crisp and brown on both sides. Drain the chicken and place into a 8×8 baking pan of choice. Drain the fat from the pan and place back on the stove.
- Melt the next two tablespoons of butter,
- Add in all of the garlic and fry for 1 minute. Add in the swiss chard and then saute until it shrinks.
- Whisk in the chicken broth, cream and Parmesan. Add in lemon juice to taste.
- Cook for an additional 2-3 minutes.
- Pour the Swiss chard and cream sauce over top of the chicken.
- Bake the chicken in the oven for 25-30 minutes or until the thighs reach a temperature of 185°F and are tender and cooked all the way through.
- Remove and serve.
Notes
Nutrition
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Linda says
How do you make 6 servings from 4 chicken thighs?
April says
I would like to substitute 4 chicken breasts as that’s what I have on hand, and was just given a bunch of swiss chard last night from a friend, cooking time will have to change for the breasts I’m sure, I was thinking of putting them in the oven first for 30 minutes then do the rest of the recipe?
Tarry Brown Hewitt says
I will need to comment later as I am making this tonight, so, for the moment, will rate as a 5 star! You had me at “tears of unicorns” – knew we were both on the same page and hey, without shopping for them, have the ingredients in my cupboard, except the chard, in my garden!
Gardener in CO says
This was good. I think there is too much liquid, and would reduce the broth to 1/3 cup at most if I make again. I used the chard stems as well but think the dish would be better with just the greens. Good use of Swiss chard, but not attractive enough to serve for guests, imo.
Jackie says
This was delicious. I had to modify a few things- it didn’t really thicken up for me so I added a tablespoon of flour and got an excellent gravy consistency whisking that in at the end. Paired it with mashed potatos. I used double the chicken thighs and the liquid ratio (kept the same) was just right. Only used the leaves, no stalks.
lindsey maddox says
I have a question, do I use the stalk or only the leaves of the chard? Thanks!
Kerri says
I’ve made this a new times now and it’s SO good. I think you could even add more Swiss chard, since it cooks down so much and then you have more veg with your chicken for the final plate. I get fresh, crusty bread to sop it all up. (Forget the low-carb thing.) I love this one-pan dish and so does everyone I make it for. GREAT find! Thank you!
Jo says
Have made this every other week for the past two months, it is amazing and my kids love it too.
Ewa says
Amazing. I blender the cooked chard towards the end and it was amazing. Yum!
Melody says
Just made this chicken. Really easy and my husband had seconds. Very tasty. I will definitely add this to my dinner menu for the month. Thanks SOOO much
Robert says
This was garlicky, rich (even using half and half) and flavorful, and we’ll be making this again! I added 3 chopped russet potatoes to it and used a larger dish. Drizzled evoo on the potatoes and cooked them for 20 mins first while prepping the chicken and chard. There was plenty of sauce to coat and spoon over the dish at the end. Loved this!
Susan Roman says
My go to recipe when my garden is overflowing with chard. I cook it all in an oven proof pan and then put it in the oven. Less dishes. So simple and delicious. We usually just have some fresh sourdough bread with it.
Rebecca says
This is so delicious! I used Swiss Chard from our garden (it’s always better when you grow it!) and chicken breast because it’s what I had on hand. I prepared the sauce and Swiss chard as the recipe called for and then buried my salt and peppered chicken breasts beneath the mixture before putting in the oven. I should cut the baking time…will do next time! Super yummy dish that took way less effort than it tasted like! ?
Patty says
Delicious!
Lori Gladden says
I love Swiss chard!! Looks delicious!!