Tuscan Garlic Butter Chicken
with Creamy Kale & Paprika Roasted Carrots
- Milk
Impress your dinner companions with this homemade version of an Italian favorite. Chicken is seasoned in Tuscan spices and seared to juicy perfection—here, we whip up a homemade garlic butter to form the base for an easy yet wow-worthy sauce. Add creamy kale and roasted carrots on the side, then all that’s left to do is pour the vino. Buon appetito!
Ingredients
1 unit
Onion
12 ounce
Carrot
2 tablespoon
Sour Cream
4 ounce
Kale
1 unit
Chicken Stock Concentrate
1 teaspoon
Paprika
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
10 ounce
Chicken Cutlets
1 tablespoon
Tuscan Heat Spice
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve and peel onion; thinly slice one half. Mince remaining onion. Remove and discard any large ribs from kale.
• Toss carrots on a baking sheet with a drizzle of oil, paprika, and a big pinch of salt and pepper. • Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
• While carrots roast, melt 1 TBSP plain butter (2 TBSP for 4 servings) in a large pan over medium heat. Add minced onion; cook until lightly browned, 3-4 minutes. • Add kale, ¼ cup water (1⁄3 cup for 4), and 1 tsp Tuscan Heat Spice (2 tsp for 4). (You’ll use more spice blend in the next step.) Season with salt and pepper. Cook, stirring occasionally, until kale is wilted and tender, 3-4 minutes. • Remove pan from heat; stir in sour cream and ¾ of the garlic herb butter (you’ll use the rest later). Cover to keep warm.
• Meanwhile, pat chicken* dry with paper towels; season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Tuscan Heat Spice; we sent more.) • Heat a drizzle of oil in a medium pan (large pan for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer chicken to a cutting board.
• Melt remaining garlic herb butter in pan used for chicken over medium-high heat. Add sliced onion; cook, stirring occasionally, until lightly browned, 2-3 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Simmer until slightly thickened, 1-2 minutes. Season with salt and pepper to taste.
• Slice chicken crosswise. • Divide chicken, creamy kale, and roasted carrots between plates. Spoon pan sauce over chicken and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy kale, calling it "delicious" and "amazing." Some found the chicken tasty, while others thought it lacked flavor.
- Ease of prep: Several noted it took longer than expected to prepare. Some found the instructions unclear or complicated.
- Suggestions: Consider cooking kale longer for tenderness. Adjust salt and spice levels to taste; some found it too salty or spicy.
- Portions: Some wanted more carrots or kale. A few mentioned chicken portions were small or uneven.
- Texture: The kale texture was divisive; some loved it creamy, others found it tough or watery.
Reviews from our home cooks
This was one of my favorite meals I've ever gotten from HelloFresh. Definitely in my top 10. I always LOVE seeing new side dishes and the creamy kale was DELICIOUS. I love learning new ways to make things and adding new sides to the mix. It was so simple and quick to make. The garlic butter that was included in this meal was so good I literally could have spread that on anything and it would make it taste good!!! The onion sauce that goes on the chicken made it so juicy, moist and creamy..it was great!! The carrots were so simple. But so good. I love adding paprika to add a little spice and color and it was very good. I gave this meal a 12/10 and I stand by it...as you can see with my empty plate..(I devoured my dinner)!! If you see this meal on your menu line up, CHOOSE IT!! You won't regret it! Yum
Another delightful surprise - I thought, "no way are they going to manage to make me enjoy kale, yuck" but I gave it a try anyhow. I'll be gosh darned if that wasn't the best kale I've ever eaten. I was pushing the chicken out of the way to get to the kale! I put the ingredients on paper for the garlic herb butter and the tuscan heat spice, if I can recreate those it'll be kale twice a week forever, baby! (oops! I included a note about the thickness of the carrot cuts, then I checked the recipe, it called for 1/2 inch cuts. If I'd have followed the recipe more closely, I wouldn't have burned my carrots! :) My mistake!)
This is definitely in the top 5 of meals we've made from you so far -- appreciate the 2 veg rather than grains or potatoes -- just delicious. Loved the paprika on the carrots, the creamed kale, the spice on the chicken. Looking forward to this again!
The chicken and onion gravy are delicious. The papeika carrots were also tasty. The creamed kale could be improved. Rather than white onion (too much required for the recipe and makes the kale even more bitter), change to shallots or scallion whites. The herb butter is ok, but garlic may add a better flavor. Something sweet is needed to cut the bitterness of the kale.
While a whole onion was too much onion for me, it cooked great in the two parts. I used all of the Tuscan heat spice and the chicken and kale were fine. Sour cream and garlic herb butter and onions went well with the kale. Carrots cooked perfectly!
The Tuscan garlic butter flavor was amazing. Was worried about the creamy kale, but it did NOT disappoint. Wished there was a larger portion.
The Tuscan seasoning was delicious, and the creamed kale, excellent with the easy butter/sour cream sauce. I enjoyed every bite of every selection, even the carrots!
Where do I begin?! The kale was amazing and not overly creamy. These paprika carrots are my new favorite way to eat carrots. The chicken was perfectly seasoned with a little spice and then the carmelized sweet onions. Amazing
I never liked kale before. Sooooo good! Paprika carrots was a new flavor I tried and they were fantastic. Definitely something I would make again. Chicken was phenomenal. Not a fan of the onion topping but I just used the sauce and eliminated the onion portion.
For one, I hate cooked carrots but these were really good. The kale was good too. The chicken was amazing. The only complaints I have would be... 1. Timing - Following the directions, nothing got done at the same time. It says to cover the kale to keep it warm but even doing that, by the time I was finished cooking, the carrots had been done for 20 minutes and the kale had been done for about 14 minutes. 2. The Tuscan spice - there could have been less per package. Each dish that you have to put it into had a few too many stems or whatever it is in there (large pieces of herbs). All in all, flavorwise, it was great. Prep and cooking was also easy. Edit - The sauce wasn't really a sauce. It never thickened, it was more of a glaze. I cut up the chicken, put it in a bowl, then put the "sauce" in the bowl with it and tossed it. Still great, just didn't cook into the consistency pictured on the recipe. I even cooked it longer than suggested to try to thicken it.
