Sage Chicken, Butternut Squash, & Shallots Skillet

Crispy Sage Chicken, Butternut Squash, and Shallots on a platter with fresh sage leaves and topped with a buttery garlic, lemon, sage sauce. Lemon wedges, fresh sage leaves, and a kitchen towel on counter.
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Crispy Sage Chicken, Butternut Squash, and Shallots on a platter with fresh sage leaves and topped with a buttery garlic, lemon, sage sauce.  Lemon wedges, fresh sage leaves, and a kitchen towel on counter.

Talk about the ultimate Fall chicken dinner.  Crispy chicken, sweet, creamy butternut squash, shallots and sage come together in one glorious dish!  The chicken is seared until the skin is crispy-perfection.  Then the other ingredients are added and the oven finishes the cooking.  Finally, a simple buttery sage-filled sauce is made with all of the goodness from the chicken, butternut squash, and shallots.  One pan or one pot dinners are so great for busy families and this one does not disappoint!  This is an easy, but impressive and delicious one pan dinner to make for guests or your family on a weeknight.

I don’t often cook chicken with the skin on, but let me tell you, my family loves it!  It’s a wonderful treat, but of course, you can very easily removed if you want.

 

BUTTERNUT SQUASH: HEALTHY, VERSATILE, AND EASY TO USE!

Let’s start with the health benefits of this yummy, sweet and colorful squash.  Butternut squash is loaded with Vitamin A, with 1 cup giving you 457% of the RDI (reference daily intake).  It is also a great source of Vitamin C.  Vitamin E,  B1, B3, B6, B9, Magnesium, Potassium, and Manganese are also found in butternut squash.  In terms of calories, there are only 82 per cup, but you get 7g of Fiber, which is so important for healthy digestion.  If you want to read more about the health benefits, you can read more at Healthline.  So, aside from the delicious flavor, you can see how good for you butternut squash is!

HOW TO PEEL AND CUT BUTTERNUT SQUASH

Butternut squash can be intimidating given it’s size and shape.  However, it’s quite easy to prepare with just a bit of arm muscle.  The skin is very thin, so you can simply take a peeler to remove it.  I find that a Y-Peeler works easiest on this large surface.  You will want to probably peel 2 layers off though to remove the entire skin and get to the darker squash flesh below.

Y-Peeler peeling butternut squash on counter for Crispy Sage Chicken, Butternut Squash, and Shallots.

Once you have it peeled, gently cut off the step tip of the more narrow end of the squash.  Squash is very hard and can be tricky to cut through, so make sure that you have a very sharp knife and a steady cutting board.  Then to cube it, an easy way is to cut off discs and then cube the dics.  Start the knife into the top of the squash and once it has start to cut through, you can place one hand on the top of the knife (the other hand is holding the knife handle) and then rock the knife to cut through the squash.  

Butternut squash on cutting board, cut into round discs and then cubed for Crispy Sage Chicken, Butternut Squash, and Shallots.

For the large end of the squash, that’s where all of the seeds reside.  You can cut that in half and then scrape out the seeds.  Once cleaned out, you can cube that end as well.

HOW TO STORE BUTTERNUT SQUASH

Butternut squash can be stored at room temperature for up to 3-4 weeks before peeling it and cutting it.  Once the butternut squash is peeled and cut into the desired shape pieces, place it in a sealed container in the fridge for up to 4-5 days before cooking it.  You can also roast it or pan-cook it and then store it in the fridge for 5 days in a sealed container.  

WAYS TO USE BUTTERNUT SQUASH

One of the easiest ways to use it is making roasted butternut squash.  Just toss the squash cubes on a sheet pan/baking sheet in a little olive oil, salt, and pepper and roast 400 F degrees for 20-30 minutes until they are fork-tender.  From there, you can puree them into soup with a touch of chicken broth or stock, milk, or cream and maybe an herb, such as fresh thyme or sage or oregano.  You can incorporate them into pasta or gnocchi.  Or just enjoy them as it, adding them to salads, rice, skillet dinners, tacos, and so much more!  My favorite butternut squash recipe is to cook them with the pan chicken so they absorb all of the delicious flavors.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

For this recipe, it’s all about the pan! You will need a large frying pan or skillet that can go from the stove to the oven. I use my absolute favorite 12″ Ceramic Pan, which is great because it’s oven-safe and food really does slide right off with minimal oil and I don’t have to worry about the chicken skin sticking and burning. 

Mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

Peel and slice the shallot into thin strips, then separate all of the strips.

Peel the butternut squash down to the dark orange flesh. Using a chef’s knife, gently cut off the stem end of the small end of the squash. Then slice into 3/4 inch discs. Cut each disc into 3/4 inch cubes. If they are too big they will take longer to cook.

Now, prep the ingredients for the sauce.  Lay the sage leaves on top of each other and then thinly slice. Mince the garlic clove. Cut the lemon into 4 wedges, saving 2 for garnish and 2 to juice into the sauce.

Sage leaves sliced thin for Crispy Sage Chicken, Butternut Squash, and Shallots.

Finally, pat the chicken dry with a paper towel and season the thighs all over with the half of the salt, black pepper, and garlic powder. Rub it in with fingers.

COOK YOUR SAGE CHICKEN, BUTTERNUT SQUASH, & SHALLOTS

In a an oven-safe large frying pan or skillet, heat the olive oil on high heat. Add the chicken thighs skin side down and leave them alone for 10 minutes without touching so they get a nice sear. Turn the chicken over and sear the other side for another 5 minutes. (NOTE: if the chicken is sticking when you try to flip it, it’s not yet ready. Give it another minute and see if it easily pulls away then.)

Seasoned chicken thighs cooking in a frying pan with the skin on for Crispy Sage Chicken, Butternut Squash, and Shallots.

After the chicken is seared on both sides, remove to a plate, turn the heat down to Medium Heat, and add the butternut squash and shallots. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Stir and then let cook for 5 minutes until they start to glisten. Add the chicken back to the pan trying your best to keep everything in a single layer, or at least ensuring the chicken touches the pan.

Butternut squash cubes and shallots cooking in a frying pan for Crispy Sage Chicken, Butternut Squash, and Shallots.

Seared chicken thighs, butternut squash cubes and shallots cooking in a frying pan for Crispy Sage Chicken, Butternut Squash, and Shallots.

Move the skillet or pan into the oven and roast for 20 minutes, or until the chicken reaches an internal temperature of 165 F and the butternut squash is fork tender.

Seared chicken thighs, butternut squash cubes and shallots cooking in a frying pan for Crispy Sage Chicken, Butternut Squash, and Shallots.

Carefully remove the pan from the oven using an oven mitt or towel. Transfer the chicken, butternut squash and shallots to a serving platter.

Spatula scooping butternut squash cubes and shallots from a frying pan next to platter with chicken for Crispy Sage Chicken, Butternut Squash, and Shallots.

Place the pan over medium heat and add 1 tablespoon of butter, 1 clove garlic minced, 1/2 cup of chicken broth, the chopped sage leaves and juice from half of a lemon. Whisk everything together and bring to a simmer. Add salt and pepper as desired, then pour the sauce over the chicken. Serve and enjoy!

Hand squeezing a lemon over pan with sage and butter for Crispy Sage Chicken, Butternut Squash, and Shallots.

Pan pouring sage, lemon, butter sauce for Crispy Sage Chicken, Butternut Squash, and Shallots.

RECIPE FAQS

Can I use boneless skinless chicken thighs?

Yes, just follow the same searing instructions and then reduce the oven cooking time to 20 minutes or until the  internal temp reaches 165 F and the butternut squash is fork-tender.  **NOTE** Without the fat from the skin, you will likely need to add a tablespoon of Olive Oil to the pan with the butternut squash and shallots.  You may also consider adding 1/2 cup of chicken stock to the pan once you move it into the oven if the pan is too dry.

Can I use chicken breasts?

Yes, if the breast has skin and bones, then follow the same cooking time ensuring that the internal temperature reaches 165 F (add 5-10 minutes if needed).  If you are using boneless skinless chicken, then reduce the oven cooking time to 20 minutes and add 5 minutes if the internal temp is not yet 165 F. **NOTE** Without the fat from the skin, you will likely need to add a tablespoon of Olive Oil to the pan with the butternut squash and shallots.  You may also consider adding 1/2 cup of chicken stock to the pan once you move it into the oven if the pan is too dry.

Can I cook this in the Slow Cooker?

Yes, you can cook this in the slow cooker, however, you will still need to start by searing the chicken in a pan on the stove.  Once seared, you can add the chicken and the other ingredients to the slow cooker, along with 1/2 cup chicken broth and set for 6 hours.  Be sure to check the internal temperature of the chicken to ensure it reaches 165F.  You will also want to make the finishing sauce in a pan, by adding the liquid and fat from the slow cooker and then following the sauce instructions.  

Is this recipe Gluten Free?

Yes, this recipe is Gluten Free.  While Butternut squash resembles sweet potatoes when cooked, it is not a starch nor does it contain any gluten.  

Can I cook this dish ahead and reheat it?

Yes, however, the crispy skin will lose its crispiness.  You can try to crisp it up again by reheating it in the oven at 375 F degrees uncovered for 15-20 minutes.  

What can I serve with this?

There is so much fantastic flavor in this dish that you don’t want to add another side that will compete.  I love to simply add steamed rice, quinoa, orzo, or other pasta.  You can also add this amazing Light & Easy Roasted Garlic Cauliflower Mash!

ENJOY!  😍 Carrie

Crispy Sage Chicken, Butternut Squash, and Shallots on a platter with fresh sage leaves and topped with a buttery garlic, lemon, sage sauce. Lemon wedges, fresh sage leaves, and a kitchen towel on counter.

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Sage Chicken, Butternut Squash, and Shallots Skillet

Crispy Sage Chicken, Butternut Squash, and Shallots is the ultimate fall chicken dinner.  Crispy chicken, sweet, creamy butternut squash, shallots and sage come together in one glorious dish!  It starts on the stove, finishes in the oven, then gets topped with simple buttery sage-filled sauce is made with all of the goodness from the chicken, butternut squash, and shallots.  This is an easy, but impressive and delicious dinner to make for guests or your family on a weeknight.

Course Main Course
Cuisine American
Keyword butternut squash, chicken, chicken dinner, chicken sausage, chicken thighs, shallots
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 409 kcal
Author Carrie Tyler

Ingredients

Chicken, Butternut Squash, Shallots

  • 2 pounds Chicken Thighs, bone-in, with skin (4 thighs)
  • 1 Tablespoon Olive oil
  • 1 teaspoon Salt (divided for chicken and veggies)
  • 1 teaspoon Ground Black Pepper (divided for chicken and veggies)
  • 1 teaspoon Garlic Powder (divided for chicken and veggies)
  • 1 pound Butternut Squash
  • 1 Large Shallot (or 2 medium)

Sage Sauce

  • 1 Tablespoon Salted Butter
  • 1 clove Garlic, minced
  • 1/2 cup Chicken Stock or Broth
  • 2 Tablespoons Fresh Sage Leaves, chopped (about 10 leaves)
  • 1/2 Lemon, juiced (you can garnish with the other half)

Instructions

Prep-Ahead Steps

  1. PREP VEGGIES. Peel and slice the shallot into thin strips, then separate all of the strips. Peel the butternut squash down to the dark orange flesh. Using a chef's knife, gently cut off the stem end of the small end of the squash. Then slice into 3/4 inch discs. Cut each disc into 3/4 inch cubes. If they are too big they will take longer to cook.

    Butternut squash peeled and cubed on cutting board for Crispy Sage Chicken, Butternut Squash, and Shallots.
  2. PREP FOR SAUCE. Lay the sage leaves on top of each other and then thinly slice. Mince the garlic clove. Cut the lemon into 4 wedges, saving 2 for garnish and 2 to juice into the sauce.

    Sage leaves sliced thin for Crispy Sage Chicken, Butternut Squash, and Shallots.
  3. PREP CHICKEN. Pat the chicken dry with a paper towel and season the thighs all over with the half of the salt, black pepper, and garlic powder. Rub it in with fingers.

    Raw chicken thighs with the skin on and seasoned with salt, pepper, and garlic powder for Crispy Sage Chicken, Butternut Squash, and Shallots.

Cooking Steps

  1. Preheat oven to 400 F degrees.

  2. SEAR CHICKEN. In a an oven-safe large frying pan or skillet, heat 1 tbsp olive oil on high heat. Add the chicken thighs skin side down and leave them alone for 10 minutes without touching so they get a nice sear. Turn the chicken over and sear the other side for another 5 minutes. (NOTE: if the chicken is sticking when you try to flip it, it's not yet ready. Give it another few minutes and see if it easily pulls away then.)

    Seasoned chicken thighs cooking in a frying pan with the skin on for Crispy Sage Chicken, Butternut Squash, and Shallots.
  3. SAUTEE VEGGIES. After the chicken is seared on both sides, remove to a plate, turn the heat down to Medium Heat, and add the butternut squash and shallots. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Stir and then let cook for 5 minutes until they start to glisten. Add the chicken back to the pan trying your best to keep everything in a single layer, or at least ensuring the chicken touches the pan.

    Butternut squash cubes and shallots cooking in a frying pan for Crispy Sage Chicken, Butternut Squash, and Shallots.
  4. ROAST. Move the skillet or pan into the oven and roast for 20 minutes, or until the chicken reaches an internal temperature of 165 F and the butternut squash is fork tender.

    Seared chicken thighs, butternut squash cubes and shallots cooking in a frying pan for Crispy Sage Chicken, Butternut Squash, and Shallots.
  5. MAKE SAUCE. Carefully remove the pan from the oven using an oven mitt or towel. Transfer the chicken, butternut squash and shallots to a serving platter. Place the pan over medium heat and add 1 tablespoon of butter, 1 clove garlic minced, 1/2 cup of chicken broth, the chopped sage leaves and juice from half of a lemon. Whisk everything together and bring to a simmer. Add salt and pepper as desired, then pour the sauce over the chicken. Serve and enjoy!

    Hand squeezing a lemon over pan with sage and butter for Crispy Sage Chicken, Butternut Squash, and Shallots.

Kale Caesar Salad with Crispy Lemon Chicken

Kale Caesar Salad with Baked Crispy Lemon Chicken strips on top on a plate with a fork.
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Kale Caesar Salad with Baked Crispy Lemon Chicken strips on top on a plate with a fork.

If you think you don’t like raw kale, THIS is the recipe to change your mind!  Kale Caesar Salad with Baked Crispy Lemon Chicken is full of delicious flavors and textures.  The kale is fresh and crisp and so incredibly good for you!  The Caesar dressing is super easy to make in a blender and brings creaminess and big flavor that’s tangy, nutty, salty, garlicky, and delicious!  My recipe uses mayonnaise instead of raw eggs, which is safer for my kids and will last longer in the fridge.  And finally, on top of all of this goodness is breaded and baked-crispy chicken strips with a kiss of lemon zest.

KALE IS A GREAT SOURCE OF VITAMIN C

It’s that time of year for sniffles.  Kids are back to school and the weather is getting cooler.  That means adding some extra Vitamin C is good for helping to boost your immune system.

Did you know that 1 cup of Kale has MORE vitamin C than 1 orange!!?  That’s right, my friends, Kale is truly a superfood packed with vitamin C, as well as fiber, nutrients, folate, magnesium, and other vitamins. 

Kale is very versatile and can be used in a lot of recipes.  I put kale in my morning smoothie, lunch salads or one-bowl concoctions, and into a variety of dinner dishes.  I love it in salads, of course, like this recipe or Quinoa and Kale Salad with Roasted Chickpeas and Creamy Lemon Dressing.  But, I also love it in cooked dishes, like my Glorious Greek Chicken Pasta Casserole with Kale or Shell Pasta with Italian Sausage and Kale.  I also love to add it to SOUPS!  My favorite soups to add it to are my 5-Ingredient Chicken Tortilla Soup with Kale and my Creamy Carrot Soup with Roasted Chickpeas and Kale.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

To make the Caesar Dressing, you will need a blender for blending the ingredients until smooth and creamy.

You could also use a food processor for this, such as this mini food processor.

For baking the chicken, you will need a large sheet pan (I used a 17×11).

PREP-AHEAD STEPS FOR KALE CAESAR SALAD WITH CRISPY CHICKEN

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

The first thing I like to prep for this recipe is the breadcrumb topping as it uses the zest from the lemon which you need to get before juicing the lemon.  

Mix the breadcrumbs, salt, ground black pepper.  Zest the entire lemon and add 1 tablespoon of it to the breadcrumbs. Cut the lemon in half to be juiced in the next step.

Lemon zested with zest in a bow, microplane on counter and lemon halved for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Hand holding small bowl with lemon zest over breadcrumbs for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Then, move on to making the Caesar Dressing.  Into a blender, add the mayonnaise, garlic cloves, anchovy paste, lemon juice, Dijon, Worcestershire, grated Parmesan, salt, and black pepper.

Ingredients on counter for Caesar dressing for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Blender with Caesar dressing ingredients for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Hand juicing lemon into a blender with Caesar dressing ingredients for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Blender with a spoon scooping blended Caesar dressing for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Next, prep the kale.  If you get the fresh kale on the stalks, they the easiest way to prepare it is to hold the end of the stem with one hand and pull off the leaves along the stem with the other hand.  Rinse the leaves off under cold water in a strainer and pat dry with a towel.  Then thinly slice the kale so that it’s easy to eat and it isn’t too tough.

Hand stripping the kale leaves from a stem for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Knife cutting kale leaves into strips for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Finally, slice the chicken breasts into 1 inch wide strips.

Knife cutting raw chicken breast into thin strips on a pink cutting board for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

At this point, if you are doing this prep a day or more ahead, store everything sealed in the fridge.  Otherwise, move on to the cooking!

COOK YOUR CRISPY CHICKEN

Preheat oven to 400 F degrees.  Spray a large sheet pan with olive oil cooking spray.

Next, get the chicken dredging stations ready.  You already made the breadcrumb mixture, so bring that over.  Into another bowl, crack the egg and whisk it with the water.

You can add all of the chicken strips (or some of the strips at a time) into the egg wash and mix them around to coat each and every piece with the egg.  Then one by one, transfer each chicken strip to the breadcrumbs and flip to coat. Then place on sheet pan that has been coated with olive oil cooking spray. Spray the top of each chicken piece lightly as well.

Dish with breadcrumbs and a raw chicken strip on left bottom, above that a dish with beaten eggs with raw chicken strips, and on the right is a sheet pan with breaded chicken strips for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Hand spraying olive oil over breaded chicken strips on a sheet pan for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

After the chicken has been in the oven for 15 minutes, take the pan out and flip each piece of chicken over. Bake for another 10 minutes. After a total of 25 minutes in the oven, the chicken should be completely cooked through…browned and crispy on the outside, moist and tender on the inside. Let sit for a few minutes before serving.

Cooked breaded chicken strips on a sheet pan for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

ASSEMBLE & SERVE THE KALE CAESAR SALAD

Mix the kale and the caesar dressing. Then top with the chicken strips and enjoy! Garnish with more parmesan cheese if desired.

Tongs tossing kale with caesar dressing in a clear bowl for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

RECIPE FAQS

Can I use Spinach or other Greens instead of Kale?

You can really use any greens you have or love.  The great thing about kale, though is that it’s so sturdy that it can be dressed an hour ahead and still not wilt or get mushy.  Most other greens will not hold up as well, so you will want to dress the salad right before you serve it.  Of course, the traditional lettuce used in Caesar salad is Romaine.  However, I say try new greens!  Even shaved Brussels Sprouts are delicious in this salad!

How far in advance can I dress the salad?

As mentioned about, if you use Kale, you can dress the salad an hour in advance, even up to a day in advance.  You may want to add a touch more dressing right before serving, just to freshen it up.  For all other lettuces, you will want to wait to dress the salad right before you serve.  

How long will the Caesar Dressing last in the fridge?

Because this recipe does not use raw eggs, as many Caesar dressing recipes do, you can store it in the fridge for longer.  It will last up to 7 days in a sealed container.

Can I make the chicken in advance?

Yes, however, the breading will get soggy once it sits overnight in the fridge.  Therefore, you will want to crisp it up in the oven at a high heat (400F) for about 10 minutes.  You don’t want to overcook the meat, but you do want it to crisp up.  The alternative is to prep the chicken with the breadcrumbs on the sheet pan and cover with aluminum foil to store in the fridge raw overnight.  If you want to prep more than 1 day in advance, you can flash freeze the raw breaded chicken on the sheet pan in the freezer, then transfer it to storage container.  To cook, place the raw frozen chicken strips on the pan and cook exactly the same, but add an extra 5 minutes to the cooking after you flip the chicken over. 

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!

Crispy Chicken and Kale Caesar Salad

Kale Caesar Salad with Baked Crispy Lemon Chicken is full of delicious flavors and textures.  The kale is fresh and chewy – in the best way!  The Caesar dressing is super easy to make in a blender and brings creaminess and big flavor that's tangy, nutty, salty, garlicky, and delicious!  And finally, on top of all of this goodness is breaded and baked crispy chicken strips with a kiss of lemon zest.

Course Main Course, Salad
Cuisine American
Keyword bread salad, caesar dressing, caesar salad, chicken, Chicken Salad, kale, kale salad
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

Kale Caesar Salad

  • 4 cups Kale
  • 1 cup Mayo
  • 2 cloves garlic
  • 1 teaspoon anchovy paste
  • 2 Tablespoons lemon juice
  • 1 teaspoon Dijon
  • 1 teaspoon Worcestershire
  • 1/2 cup Grated Parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Crispy Chicken

  • 1 pound chicken breasts boneless, skinless
  • 1 egg large
  • 2 tablespoons water
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon Lemon Zest
  • 2 Tablespoons Olive Oil Cooking Spray

Instructions

Prep-Ahead Steps

  1. BREADCRUMBS. Mix the breadcrumbs, salt, ground black pepper.

  2. ZEST. Zest the entire lemon and add 1 tablespoon of it to the breadcrumbs. Cut the lemon in half to be juiced in the next step.

    Hand holding small bowl with lemon zest over breadcrumbs for Kale Caesar Salad with Baked Crispy Lemon Chicken strips
  3. MAKE DRESSING. Into a blender, add the mayonnaise, garlic cloves, anchovy paste, lemon juice, Dijon, Worcestershire, grated Parmesan, salt, and pepper

    Blender with a spoon scooping blended Caesar dressing for Kale Caesar Salad with Baked Crispy Lemon Chicken strips
  4. PREP KALE. If you get the fresh kale on the stalks, they the easiest way to prepare it is to hold the end of the stem with one hand and pull off the leaves along the stem with the other hand.  Rinse the leaves off under cold water in a strainer and pat dry with a towel.  Then thinly slice the kale so that it's easy to eat and it isn't too tough.

    Hand stripping the kale leaves from a stem for Kale Caesar Salad with Baked Crispy Lemon Chicken strips
  5. PREP CHICKEN. Slice the chicken breasts into 1 inch wide strips.

    Knife cutting raw chicken breast into thin strips on a pink cutting board for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Cooking Steps

  1. PREHEAT. Preheat oven to 400 F degrees and spray a large sheet pan (I used an 17×11 inch) with olive oil cooking spray.

  2. STATIONS. Crack the egg into a separate medium size bowl and whisk it with the water. Get the breadcrumb mixture you prepared and place next to the sheet pan.

    Dish with breadcrumbs and a raw chicken strip on left bottom, above that a dish with beaten eggs with raw chicken strips, and on the right is a sheet pan with breaded chicken strips for Kale Caesar Salad with Baked Crispy Lemon Chicken strips
  3. COAT CHICKEN. Add all of the chicken strips into the egg wash and mix them around to coat each and every piece with the egg.  Then one by one, transfer each chicken strip to the breadcrumbs and flip to coat. Then place on sheet pan that has been coated with olive oil cooking spray. Spray the top of each chicken piece lightly as well.

    Hand spraying olive oil over breaded chicken strips on a sheet pan for Kale Caesar Salad with Baked Crispy Lemon Chicken strips
  4. BAKE. After the chicken has been in the oven for 15 minutes, take the pan out and flip each piece of chicken over. Bake for another 10 minutes. After a total of 25 minutes in the oven, the chicken should be completely cooked through…browned and crispy on the outside, moist and tender on the inside. Let sit for a few minutes before serving.

    Cooked breaded chicken strips on a sheet pan for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Serve

  1. MIX & ASSEMBLE. Mix the kale and the caesar dressing. Then top with the chicken strips and enjoy! Garnish with more parmesan cheese if desired.

    Tongs tossing kale with caesar dressing in a clear bowl for Kale Caesar Salad with Baked Crispy Lemon Chicken strips

Recipe Notes

  1. Kale will last in the fridge for up to 7 days
  2. If you want to prep the chicken more than 1 day in advance, you can flash freeze the raw breaded chicken on the sheet pan in the freezer, then transfer it to storage container.  To cook, place the raw frozen chicken strips on the pan and cook exactly the same, but add an extra 5 minutes to the cooking after you flip the chicken over.