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chicken with pancetta, swiss chard and pine nuts


Boneless chicken thighs are as easy to work with as chicken breast but have a deeper flavor and pose less risk of overcooking.

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  • 8 skinless, boneless chicken thighs
  • Freshly ground black pepper
  • 1/2 pound sliced pancetta
  • 1 orange
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, thinly sliced
  • 1 1/3 pounds Swiss chard, roughly chopped
  • Salt
  • 2 tablespoons pine nuts


Servings 4


Step 1

Heat oven to 400°. Season chicken with pepper and wrap with pancetta. Place in a baking dish. Bake until browned, about 20 minutes.

While chicken is baking, cut a 1-inch wide strip of peel from the orange, avoiding the pith, and thinly slice. Set sliced peel aside. Squeeze juice from orange.
Remove chicken from oven. In a large skillet, heat oil over medium heat. Add garlic and cook, stirring, until softened, about 5 minutes. Add chard and orange peel; cook, stirring, until chard is wilted, about 5 minutes. Season with salt.

Transfer chicken to skillet with chard; add orange juice and pine nuts, bring to a gentle simmer over medium-low heat. Cover and cook until chicken is cooked through and flavors have blended, about 10 minutes.

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