Chicken with Artichoke Pesto and Braised Kale with Pink Beans and Ham

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min


2 teaspoons olive oil

4 (4-ounce) boneless skinless chicken breast halves

Salt and freshly ground black pepper

1 tablespoon salt-free lemon and herb seasoning

1 (14-ounce) can water-packed artichoke hearts, drained

1 packed cup basil leaves

2 cloves garlic, peeled

1/2 cup reduced-sodium chicken broth, or more as needed

2 tablespoons olive oil

2 tablespoons grated Pecorino Romano or Parmesan

For the Braised Kale:

2 teaspoons olive oil

1 cup diced lean baked ham

1 pound kale, chopped

1 (15-ounce) can pink beans, rinsed and drained

1/2 cup reduced-sodium chicken broth

Salt and freshly ground black pepper


  1. Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.
  2. Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese. Process until smooth, adding more broth, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.
  3. To make kale: Heat oil in a large skillet over medium heat. Add ham and cook 2 minutes, until golden brown. Add kale, beans and broth, cover and steam 5 minutes, until kale is tender. Season, to taste, with salt and black pepper. Serve kale alongside chicken.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


Mama_the_Home Chef

Once I finished the pesto and tasted it, it was a little metallic tasting and I didn't like the idea of pouring room temperature sauce over the chicken. So when the chicken was cooked, I poured the pesto into the same pan and cooked it for about a minute and then added the chicken back into the sauce and simmered for a couple minutes, and it turned out delish! The kale is perfect as written.

See All Reviews