written by Curtis Stone
As a chef, it might come as no surprise that one of the places I feel most at home, besides the kitchen, of course, is around the dinner table with my family. It’s the perfect time to cut off from the outside world and nourish our bodies—and our souls—with a delicious meal and quality conversations. I’m always on the hunt for a crowd pleaser and one of my favorite easy dinner recipes is a chicken and collard greens gratin. Quick, creamy and crunchy, this chicken and collard greens recipe is practically begging for a place on your dinner table tonight.
Any time that you’re baking a casserole, like this dish, temperature consistency throughout the oven is key to achieving that golden, crunchy top that everyone craves (admit it—your favorite part of the casserole is always the top. ALWAYS). I love using a Bosch 800 Series Wall Oven as it includes Genuine European Convection , which helps this collard greens recipe to bake more easily.
The best part about this easy dinner recipe is that not only can it be prepared in just under 35 minutes, but it can also be made ahead of time. The chicken and collard greens mixture can be made up to one day ahead—just make sure it’s covered and refrigerated. To rewarm the chicken and collard greens recipe, simply cover baking dish with foil and bake on convection heat at 350°F for about 15 minutes, or until hot, then top with breadcrumb mixture and broil as directed.
Check out the full recipe below:
Prep time: 10 minutes
Cooking time: 25 minutes
1 1/2 lb boneless, skinless chicken thighs, trimmed, cut into large bite-size pieces
Kosher salt and freshly ground black pepper
3 tbsp olive oil, divided
3/4 cup finely chopped onion
2 garlic cloves, finely chopped
1 bunch collard greens (about 8 oz), stems removed, leaves roughly chopped
1/4 cup dry white wine or chicken broth
2 tbsp all-purpose flour
1 1/2 cups whole milk
1/3 cup panko (Japanese dried bread crumbs)
1/3 cup finely grated parmesan cheese
1. Preheat broiler.
2. Season chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add 1 Tbs of oil and chicken and cook, turning chicken occasionally, for about 8 minutes, or until golden. Transfer chicken to a bowl.
3. Reduce heat to medium and add 1 Tbs of oil to skillet. Add onion and garlic and sauté for about 2 minutes, or until onion begins to soften. Add greens and cook for about 3 minutes, or until wilted. Add wine and simmer for about 30 seconds, or until it evaporates. Sprinkle flour over and stir to blend. Gradually stir in half of milk and bring to a simmer. Add remaining milk and return to a simmer. Simmer gently, stirring, for about 3 minutes, or until sauce thickens slightly.
4. Stir chicken, with any accumulated juices, into greens mixture and cook for about 3 minutes, or until chicken and greens are warmed through. Season with salt and pepper. Transfer mixture to an 8-in baking dish or gratin dish.
5. In a medium bowl, mix panko, parmesan, and remaining 1 tbs of oil, then sprinkle crumb mixture over casserole. Broil, uncovered, watching closely, for 2 to 3 minutes, or until crumb mixture is golden.