Chicken and Chicory

Chicken and chicory is a delicious and healthy dish for a weeknight dinner. The chicken is cooked until it's tender, and juicy and paired with chicory's slightly bitter flavor. This recipe is easy until a kid makes it, and it takes less than an hour to prepare.


  • 4 chicken breasts, boneless and skinless
  • 4 heads of chicory, halved
  • 2 tbsp. olive oil
  • 4 garlic cloves, minced
  • 1 tsp. dried thyme
  • Salt and crushed black pepper to taste
  • Lemon wedges for serving


  1. Preheat the oven to 400F (200°C). Rub the chicken breasts with salt, crushed black pepper, and dried thyme on both sides. In the oven-safe skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
  2. Add the meat breasts to the skillet and cook for about 5-6 minutes on each side until they are browned and cooked. Remove the chicken and put it aside on a plate. In the same skillet, add the halved chicory and cook for 3-4 minutes for each side until they are lightly browned and tender.
  3. Return the chicken to the skillet and place it on the chicory. Transfer the skillet to bake and cook for about 10-12 minutes until the chicken is hot and the chicory is caramelized. Remove the skillet and let it rest for a few minutes before serving.
  4. Serve the chicken and chicory hot, garnished with lemon wedges, if desired.

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