Photo: Jason Wallis; Styling: Cindy Barr 
Serves 4 (serving size: 1 breast half or 1 leg-thigh quarter and about 2/3 cup greens)

The tangy, bold taste of Mustard Greens pair well with our Roasted Chicken. This complete meal of Roasted Chicken with Mustard Greens produces juicy and tender meat, while the greens are a welcome departure from salads.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Sprinkle chicken evenly with paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Heat a 10-inch cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add chicken, flesh sides down; cook 5 minutes. Turn chicken over; cook 2 minutes. Place pan in oven. Bake at 450° for 20 minutes or until done. Let stand 5 minutes.

Step 3

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan; sauté 3 minutes or until lightly browned. Add broth and sugar to pan; cook 3 minutes or until broth almost evaporates. Add greens to pan; sauté 3 minutes or until tender. Sprinkle with remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Love it, will make again

April 22, 2015
Great recipe!

HankleJ's Review

May 18, 2014

daneanp's Review

March 19, 2014
Really good. I had to sub spinach for the greens because nobody else in the family will eat them. Worked fine. I served this with oven roasted potatoes.

TrueChick's Review

February 26, 2014
I just cooked the greens from this recipe.. The recipe was exactly what i was looking for as far as ingredients, prep and cook time, & flavors. And as anticipated, they were delicious.. But beautiful as well (prob. since i used mixed greens). Thank you much *

tallpenguin's Review

October 26, 2013
We absolutely LOVED this recipe. I would compare it to something we would order at an upscale restaurant. Everything is so juicy and tender, and the mustard greens are a welcome departure from salads and the like.

MaryEliz's Review

October 15, 2013
Chicken was very moist and I liked the technique of searing then baking at high heat. We also liked the greens/onion blend. Served with the Mashed Potato Casserole recipe also from the Oct. '13 issue. Overall it was what my rating implies: a good solid recipe I will make again for the family.

steponme's Review

October 07, 2013
I thought this was a pretty good meal (made the suggested Cumin & Chili Rice); a baked sweet potato would've also complemented the chicken and greens nicely. I especially liked the mustard greens. The only change I made was using smoked paprika instead of regular. Will be making again.