Jeremy Bernard’s Chicken with Rainbow Chard

Serves: 6

Prep Time: 45 minutes


  • 1 large white onion, diced
  • 2 stalks celery, sliced
  • 2 tablespoons olive oil
  • 6 medium sized chicken breasts (or 1 medium whole chicken cut into 8 pieces)
  • 2 bunches rainbow Swiss chard trimmed and cleaned
  • 1 Chicken bouillon cube
  • ½ cup heavy cream


  1. Season chicken with salt and pepper and set aside.
  2. Chop onions and celery and set aside.
  3. Chop Swiss chard, stems and leaves, and set aside
  4. Heat olive oil in a medium size skillet with a cover and sauté chicken until nicely browned on both sides (6-8 minutes).
  5. Remove to plate.
  6. Remove all but 2 tablespoons of oil and in the same pan, saute onion and celery over medium heat until translucent. (5-8 minutes)
  7. Add the bouillon cube and allow to melt gently.
  8. Add the chicken and place chopped Swiss chard on top of the chicken.  (Note:  It may appear like a lot of Swiss chard, but it will loose 80% of its volume.)
  9. Cover and continue cooking over medium heat until the Swiss chard has wilted and the chicken is cooked though (20-30 minutes).
  10. Check for consistency.  (If there is too much liquid, remove cover to allow liquid to gently evaporate.)
  11. Add the cream and allow to reduce to a velvet consistency.
  12. Adjust seasonings and serve over/with rice, egg noodles or steamed potatoes.
    Jeremy Bernard Chicken with Rainbow Chard

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