Chicken and Kale in Parmesan Cream Sauce

Chicken and Kale in Parmesan Cream Sauce

soxinsc 0

"One of the vendors at the local farmers market was having a special on end-of-harvest kale. I figured it would go well with chicken and stumbled into this. The sauce is pretty heavy, and the kale and vinegar give it a good tangy flavor. My wife is allergic to garlic, otherwise I would have used 1/2 teaspoon of it instead of the salt. Serve over noodles or spaghetti."


35 m servings 801 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 801 kcal
  • 40%
  • Fat:
  • 59.2 g
  • 91%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 45.2 g
  • 90%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 1071 mg
  • 43%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
  2. Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.
  • profile image

Your rating



  1. 29 Ratings


I almost bypassed this one simply due to the high calorie and fat content, but I am really glad I tried it. I used what I had on hand and followed the recipe, but used a few lighter ingredients...

This was absolutely delicious! I used light cream instead of heavy cream, but otherwise followed the directions exactly. This recipe is a keeper

I used half & half (didn't have whipping crm) one clove of garlic minced, garlic powder, a little onion powder and grated parm cheese (the powdery kind as it's all I had). My husband & I both li...

This was DELICIOUS! I used baby kale so I didn't have to mess with de-stemming (and I had it); 2% milk and some cornstarch (didn't have heavy whipping cream); a blend of Parmesan, asiago, and Ro...

I made this for dinner tonight and everyone in the family LOVED it! I did go the lower fat route by using 2% milk and corn starch, and added 2 cloves of garlic, plus a little salt. It was very...

I found a new favorite!!! I used the advice of others who reviewed it, I did skip the red wine vinegar though, but I did add greek olives and lots of garlic, it was fantastic!! Served it over ...

Wow, just wow!!! Next time I will add more kale, but I love kale.

Loved this. I used non fat greek yogurt instead of the cream and just a sprinkle of fresh parm. The way the red wine vinegar cut the bitterness of the kale was perfect.. will remember this trick...

This was fantastic! I used some advice of others and added my own twist. I used 1% milk and cornstarch instead of cream, olive oil instead of butter and I added garlic and of course BACON! What ...