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Skillet Chicken with Escarole and Pecorino

Here's how you make Skillet Chicken with Escarole and Pecorino
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  • Servings: 4
  • Prep: 10m
  • Cook: 12m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound escarole, cut into wide ribbons
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 16 ounces chicken breast cutlets (4)
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, large, crushed
  • 1/4 teaspoon crushed red pepper
  • 1/2 red onion, medium, thinly sliced
  • 2 teaspoons fish sauce
  • 1/4 cup carrots, julienne cut
  • 1/2 ounce pecorino Romano cheese, shaved
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Bring a saucepan of water to a boil over high heat. Add the escarole and cook for 1 minute. Drain.

  • Step 2: Heat 2 teaspoons of oil in a large skillet over medium-high heat.

  • Step 3: Sprinkle the chicken with salt and pepper. Add the chicken to the olive oil in the skillet. Cook 2 minutes on each side, or until done. Transfer to a plate.

  • Step 4: Reduce the heat. Add 2 tablepoons olive oil and garlic. Cook for 1 minute or until it is fragrant. Stir in the crushed red pepper and onion; cook for 1 minute. Remove the crushed garlic from the pan. Discard.

  • Step 5: Add the escarole to the skillet and cook for 1 minute. Stir in the fish sauce. Add the chicken back to the skillet until it is heated through. Enjoy!


We hope you enjoy this recipe!

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