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Chicken and Kale in Parmesan Cream Sauce

Chicken and Kale in Parmesan Cream Sauce

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • 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


  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.
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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 (2% milk, half the butter, etc). I sauteed and browned the chicken, and took a tip from another reviewer and added chopped portobella mushrooms, because I had one that needed to be used up. The original poster omitted the garlic due to an allergy, so I sauteed a couple of chopped cloves of garlic with the mushrooms. I had fresh Italian herbs in the garden, so I added those (finely chopped) toward the end, and served it with some freshly ground pepper . I felt it needed more than just salt as a seasoning. It probably didn't get quite as thick it would using the heavy whipping cream, but my family was happy to sop it it up with bread (next time I'll use a little cornstarch as a thickener). Even lightened up, this one is a keeper.


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 liked it! Next time we will also add mushrooms and may get grated parm cheese. Husband isn't a kale fan, but said it gave great flavor to the meal. Also, we served it with brown rice. YUM thanks!