This one-pan Healthy Chicken and Mushroom Skillet with kale is ready in just 35 minutes with minimal cleanup. The lemony garlicky flavor of this dish will have you reaching for seconds!
Season the chicken breasts with Italian seasoning, salt, and pepper.
Heat the vegetable oil in a large skillet, and cook the chicken breasts over high heat about 5-8 minutes on each side, or until nicely browned.
Add the minced garlic and sliced mushrooms to the pan and stir.
Add the kale leaves and chicken broth. You might need to add half the kale leaves, wait until they cook down, then add the rest.
Turn the heat down and continue to cook, stirring frequently, for about 10 minutes or until the liquid is mostly evaporated, the kale is wilted, and the chicken breasts are fully cooked.
OPTIONAL: Place a few lemon halves facing down into the skillet during the last few minutes of cooking. When they cool, you can squeeze extra lemon juice over the whole dish for an extra zing of flavor
Remove from heat and stir in the lemon zest and lemon juice. Season with additional salt and pepper, if desired.